Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try

There’s something irresistibly nostalgic and comforting about chocolate chip cookie dough, especially when it’s blended into a creamy, dreamy vegan ice cream. Whether you’re vegan, lactose intolerant, or simply craving a dairy-free indulgence, this homemade chocolate chip cookie dough vegan ice cream is here to satisfy your sweet tooth.

It combines the classic flavors of rich vanilla ice cream with chewy, sweet cookie dough bites, creating a luscious dessert that everyone will love.

This recipe is simple, uses wholesome ingredients, and requires no fancy equipment or hard-to-find items. Plus, it’s completely plant-based, making it a perfect treat for those who want to enjoy delicious ice cream without any dairy.

So, get ready to whip up a batch of this delightful frozen dessert that’s not only tasty but also guilt-free. Let’s dive in!

Why You’ll Love This Recipe

Chocolate chip cookie dough vegan ice cream is a delightful twist on traditional ice cream favorites. It’s creamy, rich, and packed with the exciting texture of cookie dough chunks that melt in your mouth.

Unlike store-bought versions, this recipe is completely customizable, free from preservatives, and made with natural ingredients.

What makes it even better? It’s entirely plant-based, so it’s suitable for vegans and those with lactose intolerance.

The cookie dough is safe to eat raw since it contains no eggs or dairy, and the ice cream base uses coconut milk for that luscious creaminess. This recipe is perfect for summer parties, family get-togethers, or whenever you want a comforting, homemade treat.

Ready to impress your friends and family with a vegan dessert that doesn’t compromise on flavor? Let’s gather the ingredients!

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk – chilled overnight
• 3/4 cup organic cane sugar or coconut sugar
• 2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 cup vegan chocolate chip cookie dough chunks (recipe below)

For the Vegan Cookie Dough Chunks

• 1 cup all-purpose flour (heat-treated for safety)
• 1/2 cup vegan butter (softened)
• 1/4 cup brown sugar
• 2 tbsp almond milk or other plant milk
• 1 tsp vanilla extract
• 1/2 cup vegan mini chocolate chips
• Pinch of salt

Equipment

• Ice cream maker (recommended but optional)
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Small saucepan
• Baking sheet and parchment paper (for cookie dough chunks)
• Freezer-safe container with lid

Instructions

1. Prepare the cookie dough chunks: Preheat your oven to 350°F (175°C). Place the flour on a baking sheet lined with parchment paper and bake for 5 minutes to heat-treat it. Let it cool completely.
2. In a medium bowl, cream the softened vegan butter and brown sugar together until smooth and fluffy using a spatula or hand mixer.
3. Add almond milk and vanilla extract to the butter mixture, stirring well to combine.
4. Gradually add the cooled flour and a pinch of salt, mixing until a dough forms.
5. Fold in the vegan mini chocolate chips gently.
6. Roll the dough into small bite-sized balls and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.
7. Make the ice cream base: In a saucepan over medium heat, combine chilled coconut milk, sugar, and salt. Stir constantly until sugar dissolves and the mixture is warm but not boiling.
8. Slowly whisk in the cornstarch slurry and continue stirring until the mixture thickens slightly (about 3-5 minutes). Remove from heat and stir in vanilla extract.
9. Let the base cool to room temperature, then refrigerate for at least 4 hours or overnight to chill completely.
10. Churn the ice cream: Pour the chilled coconut milk mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.
11. Fold in the frozen cookie dough chunks gently with a spatula.
12. Transfer the ice cream to a freezer-safe container and freeze for 2-4 hours until firm enough to scoop.
13. Before serving, allow the ice cream to sit at room temperature for 5-10 minutes to soften slightly.

Tips & Variations

“Heat-treating your flour is essential for safe-to-eat cookie dough, especially since this recipe skips eggs.”

• Use different plant milks: Almond, cashew, or oat milk can be used to adjust creaminess and flavor.
• Add mix-ins: Try adding chopped nuts, vegan fudge chunks, or swirl in some vegan caramel or peanut butter.
• Make it gluten-free: Substitute all-purpose flour with a gluten-free blend for the cookie dough.
• Without an ice cream maker: Pour the base into a container, freeze, and stir vigorously every 30 minutes until creamy.
• Sweetener options: Use maple syrup or agave nectar instead of cane sugar for a different sweetness profile.

Nutrition Facts

Serving Suggestions

This vegan chocolate chip cookie dough ice cream is a star on its own, but you can elevate your dessert experience with these serving ideas:

• Serve in waffle cones or bowls with fresh berries on top for a refreshing contrast.
• Pair with warm vegan brownies or Pecan Crackers Recipe for a decadent treat.
• Drizzle with vegan chocolate sauce or a homemade caramel made from coconut sugar.
• Top with toasted coconut flakes or chopped roasted nuts for added crunch.
• Use as a filling in vegan ice cream sandwiches using your favorite cookies.

Conclusion

Making your own chocolate chip cookie dough vegan ice cream at home is easier than you might expect and infinitely more satisfying than store-bought options. This recipe balances the creamy, rich texture of coconut milk ice cream with delightful, safe-to-eat cookie dough chunks that bring a nostalgic childhood joy in every bite.

It’s perfect for vegans, dairy-free eaters, or anyone looking for a delicious, plant-based dessert that doesn’t compromise on flavor or texture.

With just a few simple ingredients and some patience during freezing, you’ll have a batch of irresistible ice cream that’s ready to impress at any gathering or simply to enjoy as a personal treat. Plus, exploring other recipes like the Peanut Butter Gelato Recipe or the hearty Bariatric Meatloaf Recipe can expand your culinary repertoire and delight your taste buds even more.

So, grab your ingredients, turn on your ice cream maker, and get ready to enjoy this luscious vegan dessert that’s sure to become a household favorite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chocolate Chip Cookie Dough Vegan Ice Cream”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy vegan ice cream loaded with chunks of edible chocolate chip cookie dough. Perfect for a dairy-free, indulgent treat.”, “prepTime”: “PT20M”, “cookTime”: “PT0M”, “totalTime”: “PT240M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 can (14 oz) full-fat coconut milk”, “1 cup unsweetened almond milk”, “3/4 cup organic brown sugar”, “1 tablespoon vanilla extract”, “1/4 teaspoon salt”, “1 tablespoon cornstarch”, “1 cup vegan chocolate chips”, “1/2 cup vegan cookie dough (store-bought or homemade, cut into small chunks)”, “2 tablespoons dairy-free butter”, “1/2 cup all-purpose flour”, “1/4 cup brown sugar”, “1/4 teaspoon baking soda”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a saucepan, whisk coconut milk, almond milk, brown sugar, vanilla, salt, and cornstarch.”}, {“@type”: “HowToStep”, “text”: “Heat over medium heat until thickened, then cool completely.”}, {“@type”: “HowToStep”, “text”: “Prepare cookie dough by mixing vegan butter, flour, brown sugar, and baking soda; fold in chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Cut cookie dough into small chunks.”}, {“@type”: “HowToStep”, “text”: “Churn the cooled ice cream base in an ice cream maker according to manufacturer instructions.”}, {“@type”: “HowToStep”, “text”: “During the last 5 minutes, add cookie dough chunks and chocolate chips.”}, {“@type”: “HowToStep”, “text”: “Transfer to a container and freeze for at least 3 hours before serving.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “3g”, “fatContent”: “18g”, “carbohydrateContent”: “28g”}}