Vegan cookie dough ice cream – a perfect dessert on a hot summer day! Creamy coconut ice cream and little cookie dough bites make this one sweet treat!
Guys, guess what? I got an ice cream maker.
So exciting, right? And it’s small and sits of my counter, and it’s not noisy! Do you know what this means? It means lots of ice cream recipes are coming your way. And today, I’m sharing this vegan cookie dough ice cream – a classic summer recipe!
I’ve already made a few different ice creams here, but so far the family favorite is this chocolate chip cookie dough ice cream. It’s extra smooth and creamy, and it’s full of little bites of cookie dough. Although it takes a bit of time to roll out tiny bites of cookie dough, it’s actually a relaxing little project.
You can make the cookie dough with whatever flour works for your dietary needs – all-purpose flour, spelt flour, gluten free flour, or even coconut flour! It’s totally up to you. Depending on the flour you use, you may need to add a little more vegan buttery spread to help it hold together. Feel free to taste and experiment as you go! A few of these bites wound up disappearing as I made them – the temptation is just too great. :)
I love using So Delicious Culinary Coconut Milk for making this vegan cookie dough ice cream. There’s almost no liquid in it at all – it’s really more of a coconut cream. If you can’t find it, you should be able to use another canned coconut cream, or a canned coconut milk, but just scoop out the cream, leave any liquid behind.
Vegan Cookie Dough Ice Cream.
For the ice cream:
- 22 ounces full fat coconut milk Two 11 ounce containers of So Delicious Culinary Coconut Milk
- 1/2 cup maple syrup
- 1 Tablespoon vanilla extract
- good pinch of salt
For the cookie dough:
- 1/4 cup vegan buttery spread
- 3/8 cup light brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup white spelt flour or regular flour or gluten free flour
- 1/2 cup dairy free mini chocolate chips
If you are using an ice cream maker that has a freezer bowl, make sure you freeze it the night before you want to make this recipe.
Make the cookie dough. Cream the buttery spread, brown sugar, and vanilla extract. Slowly add the salt and flour and mix until it becomes a thick dough.
Stir in the mini chocolate chips.
Roll the dough into small balls about 3/4 of an inch thick. Place the cookie dough bites on a cookie sheet and freeze for about one hour.
Once the bites are frozen, make the ice cream. Pour the culinary coconut milk, maple syrup, vanilla extract, and salt into the ice cream maker. Mix according to the instruction manual. If you are using a model with a freezer bowl, it should take about 25 minutes.
Ten minutes before the ice cream should be done mixing, add the mini chocolate chips and the cookie dough bites. Reserve a few cookie dough bites for topping the ice cream if desired.
Serve immediately, or scoop into a freezer safe container to store in the freezer.
You will need to thaw the ice cream for about 30 minutes if you store it in the freezer.
I hope you try this vegan cookie dough ice cream – it’s:
- dairy free, but still creamy and rich
- full of delicious bites of cookie dough
- perfect for kids and adults
- a fun and tasty summer treat!
If you make one ice cream this summer, let it be this one! I think you’ll love it!
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