Vegan Cookie Dough Ice Cream
Vegan Cookie Dough Ice Cream

Rich and delicious, this vegan cookie dough ice cream is made from raw cashews and cashew milk. The ice cream is churned into a creamy base and filled with chocolate chip cookie dough chunks in every bite.

Prep Time
30 mins
Chill Time
4 hrs
Total Time
30 mins
 
Course: Dessert
Cuisine: American
Keyword: Vegan Cookie Dough Ice Cream
Servings: 10 servings
Calories: 346 kcal
Ingredients
Cashew Ice Cream
  • 2 cups cashew milk
  • 1 1/2 cup raw cashews
  • 1/2 cup sugar
  • 2 tbsp. coconut oil
  • 1 tbsp. corn syrup
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
Cookie Dough
  • 3 tbsp brown sugar
  • 2 tbsp white sugar
  • 2 tbsp coconut oil, melted
  • 1/4 tsp salt
  • 2 tbsp apple sauce
  • 1/2 cup + 1 tbsp all-purpose flour
  • 1/4 cup mini chocolate chips
Instructions
  1. Place the bowl of your ice cream maker in the freezer the night before.

  2. Add cashew milk and cashews to a high-powered blender and blend until completely smooth.

  3. Add all the remaining ice cream base ingredients EXCEPT the mini chocolate chips and blend together until well combined - about 2 minutes. 

  4. Transfer to a shallow container, cover in plastic wrap, and place in the refrigerator to let the ice cream base chill all the way through (about 2 hours).

  5. While ice cream base is chilling, make your cookie dough. Stir together sugars and coconut oil together in a small bowl until evenly mixed. Add apple sauce and vanilla extract, stirring to combine. Once combined, sift in flour and mix until an even dough has formed. Fold in the chocolate chips. 

  6. Roll dough into a long, thin log and cut into 1/4" pieces. Place pieces on a baking pan and freeze for at least 20 minutes. 

  7. When ice cream base is chill, transfer it to the frozen base of your ice cream maker and churn the ice cream according to manufacturer's instructions. Once it is thick and creamy and resembles soft serve, add 1/2 cup mini chocolate chips and frozen cookie dough chunks. Churn for 30 seconds more or until chocolate chips and cookie dough is evenly distributed.

  8. Transfer it to a loaf pan, cover, and place in freezer. Allow ice cream to freeze all the way through, about another 2 hours. 

  9. To serve, remove from freezer and allow ice cream to thaw for 10 minutes before scooping. 

  10. Store in an airtight container in the freezer for up to 2 weeks. 

Nutrition Facts
Vegan Cookie Dough Ice Cream
Amount Per Serving
Calories 346 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 2mg 1%
Sodium 162mg 7%
Potassium 146mg 4%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 27g
Protein 5g 10%
Vitamin A 0.6%
Vitamin C 0.1%
Calcium 2.8%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.