Vegan Cookie Dough Ice Cream.

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!

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 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 little project.

I used full fat coconut milk to make this vegan ice cream. I used to use So Delicious brand culinary coconut milk, but that’s not available anymore. You can go ahead and use your favorite full fat coconut milk or unsweetened coconut cream.

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. :)

Is it safe to eat raw vegan cookie dough?

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 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.

We like to make vegan cookie dough bites to eat on their own – they’re so good. If you want to make a gluten free version, try these chocolate chip cookie dough balls made with oat flour.

What type of non dairy milk will work for this vegan ice cream?

This recipe calls for canned coconut cream, or a canned coconut milk. If you use coconut milk, be sure to scoop out the cream, and leave any liquid behind. This recipe will not work well with almond milk or soy milk. I don’t recommend those milks.

Can you store this ice cream in the freezer?

This vegan cookie dough 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.

Can this be made without an ice cream maker?

I have not tried that, and I don’t think that it would work very well. You could possible mix all the ingredients and then freeze them in a freezer safe container, but it will become very hard after freezing. This ice cream is best when it’s fresh out of the ice cream maker.

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Recipe

5 from 1 vote

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Vegan Cookie Dough Ice Cream.

A dreamy recipe for vegan chocolate chip cookie dough ice cream. This is a rich and satisfying dessert that you'll love!

Course Dessert

Cuisine Dairy Free, vegan.

Keyword vegan cookie dough ice cream, vegan ice cream recipe

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Servings 8

Calories 423 kcal

Author Kelly Roenicke

Ingredients

For the ice cream:

• 26 ounces full fat coconut milk or coconut cream
• ½ cup maple syrup
• 1 Tablespoon vanilla extract
• pinch salt

For the cookie dough:

• ¼ cup vegan buttery spread
• ⅜ cup light brown sugar
• ¾ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¾ cup white spelt flour or regular flour or gluten free flour
• ½ cup dairy free mini chocolate chips

US Customary - Metric

Instructions

1. 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.

2. Preheat the oven to 350 degrees. Spread the flour out on a baking sheet.
   

3. Bake the raw flour for 5 minutes to kill any bacteria.
   

4. 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.

5. Stir in the mini chocolate chips.
6. 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.

7. Once the bites are frozen, make the ice cream. Pour the coconut milk or coconut cream, 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.

8. 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.
9. Serve immediately, or scoop into a freezer safe container to store in the freezer.
10. You will need to thaw the ice cream for about 30 minutes if you store it in the freezer.

Recipe Notes

If you need to make this recipe gluten free, use gluten free oat flour, like in this recipe for Gluten Free Cookie Dough Bites.

This ice cream is best eaten right away. If you do freeze it, it will get very hard. Be sure to thaw it out before attempting to scoop it.

Nutrition Facts

Vegan Cookie Dough Ice Cream.

Amount per Serving

Calories

423

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

20

g

125

%

Sodium

 

99

mg

4

%

Potassium

 

261

mg

7

%

Carbohydrates

 

41

g

14

%

Fiber

 

2

g

8

%

Sugar

 

27

g

30

%

Protein

 

4

g

8

%

Vitamin A

 

270

IU

5

%

Vitamin C

 

0.9

mg

1

%

Calcium

 

62

mg

6

%

Iron

 

4.5

mg

25

%

* Percent Daily Values are based on a 2000 calorie diet.

I hope you try this homemade 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!

This post was originally published in June 2016. It has been updated.