This is the perfect recipe for vegan cookie dough ice cream – the base is creamy and smooth, and the tiny cookie dough bites are the perfect flavor and texture. You will absolutely love this delicious dairy free summer treat!
One thing that makes our summer experience a little easier was the purchase of an ice cream maker a couple of years ago.
Yes, there are some brands of safe ice cream for us, but so many brands are not safe for dairy, peanut, and tree nut allergies. And if we want to have a variety of awesome ice cream flavors, the easiest thing to do is to make our own ice cream at home.
We’ve made a variety of flavors over the years, but one of our family favorites is this vegan 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 project. We even like to make these to eat on their own – they’re so good. If you want to make a gluten free version of these bites, try these chocolate chip cookie dough balls made with oat flour.
This summer dessert is one of our all time favorites, and I think you’ll love it, too!
- Flour – 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!
- Coconut Milk – I used full fat coconut milk to make this vegan ice cream. I like Native Forest or Thai Kitchen brand coconut milk. I have not tried this recipe with any other type of non-dairy milk.
- Maple Syrup – Maple syrup works well to sweeten the ice cream base. You could also use agave syrup or honey if you prefer, but that will change the flavor of the ice cream.
You need an electric ice cream maker to make this ice cream. I have not tried to make this without an ice cream maker, and I don’t think that it would work very well. You could possibly mix all the ingredients and then freeze them in a freezer safe container, but the texture won’t be the same – it will become very hard after freezing.
Step by Step Instructions
- Toast the flour in the 350 degrees F for about 5 minutes. This will kill any bacteria that may be in the flour.
- Mix up the cookie dough and roll it into small balls. Freeze the cookie dough bites for one hour.
- Place the coconut milk, maple syrup, vanilla, and a pinch of salt in a bowl and blend with an immersion blender.
- Pour the coconut milk mixture into an ice cream maker, and churn according to the manufacturer’s instructions. After about 15 minutes, add some of the cookie dough bites along with a ¼ cup of chocolate chips.
- Once the ice cream is firm, scoop into bowls or ice cream cones (we like Joy brand gluten free ice cream cones). Top with more cookie dough bites. Enjoy!
The issue with raw cookie dough and food safety is not only the raw eggs, but also the uncooked flour. Flour that has not been cooked can contain bacteria that will make you sick.
You do need to cook the flour in a 350 degree F oven for about 5 minutes to kill any harmful bacteria like E. coli. If you use a different flour, like coconut flour, or oat flour, you don’t have to cook it first.
This recipe calls for canned coconut milk or coconut cream. This recipe will probably not work well with almond milk, oat milk, or soy milk. I haven’t tested this recipe with different milks, so I don’t know what the result would be. The high fat content of coconut milk is what makes this ice cream so smooth and rich.
This ice cream is best served right away. If you do refreeze it, it will be quite hard, so just make sure you allow it to thaw before attempting to scoop it out. It should stay fresh in the freezer for up to one month.
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Vegan Cookie Dough Ice Cream.
For the ice cream:
- 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.
- Preheat the oven to 350 degrees F. Spread the flour out on a baking sheet.
- Bake the raw flour for 5 minutes to kill any bacteria.
- Make the cookie dough. Cream the buttery spread, brown sugar, and vanilla extract. Slowly add the salt and cooked flour and mix until it becomes a thick dough.
- Stir in the ¼ cup of mini chocolate chips.
- Roll the dough into small balls about ¾ 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 out any excess liquid from the coconut milk or coconut cream. Scoop the thick coconut milk into a bowl, and add the maple syrup, vanilla extract, and salt. Use an immersion blender to blend this mixture until smooth.
- Pour the ice cream mixture 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 ¼ cup of 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.