Vegan Cookie Dough Ice Cream Recipe (GF)

As I mentioned in my ‘followers chose what I ate on my birthday‘ post, I have a vegan cookie dough ice cream recipe to share with you today. And I could not be more excited about it. This recipe has been a long time coming, and I’m so happy with how it turned out. 

I just want to provide a little backstory here, because this recipe is essentially the reason why I have an ice cream maker. When I first switched to a vegan diet, my ice cream options were limited. It was 2015, the free from market was nowhere near as good as it is now, and as regular readers will know, I can’t have coconut products. So, my options were super limited.  

Then Ben & Jerry’s came out with vegan flavours, and the Peanut Butter Cookie flavour was basically the best thing to happen to me. Then I became gluten intolerant, and the cookies in the ice cream were no longer an option for me. And this recipe is basically me trying to recreate that. And I think I’ve done a pretty good job… 

Ingredients  

For those who saw my strawberry ice cream recipe, you’ll know that I figured out that avocados are the answer. And the base of this one follows roughly the same method, vegan cream, avocado and a little bit of nut butter. Plus some chocolate chips and cookie dough to get the cookie element in there. I used my cookie dough recipe from last year’s Recipe A Day May; it only takes 10 minutes to make, so adds next to no time to your prep.  

Suggested Recipe: The Best Vegan Cookie Dough

The Best Vegan Cookie Dough Recipe

The best creamy vegan cookie dough recipe with 5 serving suggestions

Check out this recipe

Prep 

As you’ll know if you make your own ice cream often, you need to freeze your bowl the night before. I also opted to make and freeze my cookie dough at the same time. Freezing the dough in advance ensures that the cookie dough chunks stay chunky after being added to the ice cream maker, rather than being churned into the mix.  

Nutritional Information  

This batch serves roughly 8 large scoops. Each scoop provides 199 calories, 16g of fat, 1.5g of fibre and 2g of protein. Note that a large percentage of the fat content does come from the avocado and nut butter in this recipe, so some of it does come from a healthy fat source.  

Vegan Cookie Dough Ice Cream Recipe 

A deliciously creamy vegan cookie dough ice cream recipe with chunks of homemade cookie dough and chocolate chips.  

You’ll need to make the cookie dough in advance, so refer to this gluten free and vegan cookie dough recipe prior to making the ice cream. 

This recipe is gluten free, dairy free and vegan. It does contain nuts and soy.  

5 from 3 votes

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Vegan Cookie Dough Ice Cream Recipe

A deliciously creamy vegan cookie dough ice cream recipe with chunks of homemade cookie dough and chocolate chips.

Course Dessert

Cuisine American

Keyword Vegan Cookie Dough Ice Cream Recipe

Prep Time 45 minutes

Total Time 45 minutes

Servings 8 Scoops

Calories 199 kcal

Ingredients

• ¼ batch vegan cookie dough
• ½ an avocado
• 2 tbsp peanut butter
• 270 ml vegan cream
• 1/6 cup chocolate chips
• ½ cup vanilla soy milk
• Few drops of cookie flavour drops optional

Instructions

1. After making your cookie dough, split into several small chunks, no more than half a teaspoon and roll into small balls. I opted to make mine a variety of different sizes to make the ice cream texture more interesting. Place the cookie dough balls on a baking tray and freeze them for at least 30 minutes before beginning to make the ice cream. I prepped mine overnight, so you can make your dough in advance if that’s easier!
2. Add your avocado, vegan cream, peanut butter and vanilla soy milk and the flavour drops (if using) to a blender and mix until smooth. The liquid you end up with should be on the thicker and creamy side, but still easy to pour.
3. Prep your ice cream maker as per manufacturer’s instructions, then add your blended liquid mix to the ice cream maker and churn as per manufacturer’s instructions. About 5 minutes before the ice cream is supposed to be ready, add in the cookie dough balls and chocolate chips and allow them the final 5 minutes to mix evenly into the mix.
4. The final product will be a soft serve texture. Either serve, or place in a freezer friendly container for a further 5-10 minutes if you’d prefer a firmer scoop.

Serve and enjoy!

Do you prefer a softer serve or a hard scoop of ice cream? Both? What do you think of this vegan cookie dough ice cream recipe? And as with every sweet recipe I post with avocado, I promise you, you cannot taste the avocado. Promise.  

Until next time, 

Sophie 

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