Vegan Cookie Dough Ice Cream

5 from 2 votes

This is the best vegan cookie dough ice cream recipe, with a dairy free base and extra chocolate chip cookie dough pieces!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: chocolate chips, coconut milk, cookie dough

Servings: servings

2 cups nondairy milk of choice (480g)
1/2 cup cashew butter (120g) (Or use Coconut Ice Cream as the base)
1/3 cup sweetener of choice (70g)
1 1/2 tsp pure vanilla extract (7g)
1/2 tsp salt
1/2 cup cookie dough (Use the recipe above, or the dough from my Vegan Chocolate Chip Cookies or Keto Cookies)
1 handful dairy free chocolate chips (optional)

The recipe works in an ice cream machine, high speed blender, or a Ninja Creami. Prepare your machine ahead of time if necessary. (Some ice cream makers need to be frozen days in advance.)
1. To make vegan cookie dough ice cream, first make the cookie dough. This step can be done days in advance to save time. Either use the vegan chocolate chip cookie dough recipe above or any plant based cookie dough.
2. Cut the cookie dough into bite sized pieces, or roll into tiny balls. Freeze until hard.
3. In a large measuring cup or Ninja Creami container, combine the nondairy milk, nut butter, sweetener of choice, vanilla, and salt. Whisk with a spoon or immersion blender until fully mixed.
4. If using an ice cream machine, pour into the machine and process according to manufacturer's instructions for your machine. If using a high speed blender, pour into ice cube containers and freeze. Then use the tamper to blend into ice cream. Finally, if using a Ninja Creami, freeze until solid and then blend on the Lite setting.
5. Stir the raw cookie dough bites into the ice cream, along with optional chocolate chips.
6. Enjoy as soft serve, or freeze about a half hour if you want a firmer ice cream texture.
7. Freeze leftover vegan ice cream, and thaw before scooping into bowls or ice cream cones.
View Nutrition Facts