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Finished dish in a small white bowl

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.
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Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 30 minutes
Servings: 10 servings
Calories: 346kcal
Author: Sarah McMinn

Ingredients

Cashew Ice Cream

  • 2 cups cashew milk
  • 1 ½ cup raw cashews
  • ½ cup sugar
  • 2 tablespoon coconut oil
  • 1 tablespoon corn syrup
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup mini chocolate chips

Cookie Dough

  • 3 tablespoon brown sugar
  • 2 tablespoon white sugar
  • 2 tablespoon coconut oil, melted
  • ¼ teaspoon salt
  • 2 tablespoon apple sauce
  • ½ cup + 1 tablespoon all-purpose flour
  • ¼ cup mini chocolate chips

Instructions

  • Place the bowl of your ice cream maker in the freezer the night before.
  • Add cashew milk and cashews to a high-powered blender and blend until completely smooth. Add all the remaining ice cream base ingredients EXCEPT the mini chocolate chips and blend together until well combined - about 2 minutes. 
  • 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).
  • While the 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 the flour and mix until an even dough has formed. Fold in the chocolate chips. Roll dough into a long, thin log and cut into ¼" pieces. Place pieces on a baking pan and freeze for at least 20 minutes. 
  • When the ice cream base is chill, transfer it to the frozen base of your ice cream maker and churn the ice cream according to the manufacturer's instructions. Once it is thick and creamy and resembles soft serve, add ½ cup mini chocolate chips and frozen cookie dough chunks. Churn for 30 seconds more or until chocolate chips and cookie dough is evenly distributed.
  • Transfer it to a loaf pan, cover, and place in freezer. Allow ice cream to freeze all the way through, about another 2 hours. 
  • To serve, remove from freezer and allow ice cream to thaw for 10 minutes before scooping. 
  • Store in an airtight container in the freezer for up to 2 weeks. 

Notes

Serving and Storing - Store the ice cream in an airtight container in the freezer for up to 1 month. I store my ice cream in these pint-sized ice cream tubs to keep them fresh and avoid freezer burn. Allow the ice cream to thaw 10-15 minutes before serving. 
Variations - If you don't have an ice cream maker, you can make homemade ice cream. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze. You won’t get quite the same creaminess, but it works in a pinch!

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 162mg | Potassium: 146mg | Fiber: 1g | Sugar: 27g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2.1mg