Vegan Cookie Dough Ice Cream
Indulge in the guilt-free delight of Vegan Cookie Dough Ice Cream! Creamy, dreamy, and dotted with chunks of soft vegan cookie dough, this ice cream is a perfect treat for any sweet tooth, offering all the joy of traditional flavors in a vegan-friendly form
Ingredients
Ice Cream Base
- ½ Cup Water
- 1 Cup Coconut Milk
- ½ Cup Agave
- 1 tablespoon Refined Coconut Oil
- 1 tablespoon Vanilla Extract I'm partial to Madagascar Bourbon Vanilla
- Pinch Sea Salt
- ¼ tablespoon Xanthan gum - be careful! You don't want to over-do this one. Find it in the baking section or order on Amazon
Cookie Dough
- 1 Cup Miyokos Vegan Butter softened
- 1 Cup Light Brown Sugar
- ¼ Cup Agave
- 1 tablespoon Vanilla
- 1 teaspoon Salt
- 2 ¼ Cups All Purpose Flour
- 1 tablespoon Corn Starch
- 1 Cup Mini Chocolate Chips
Instructions
- Prep ice cream base: Put all ingredients except the xanthan gum into a blender, and blend for 30 seconds - 2 minutes until smooth. If your can of coconut milk separated into coconut water and cream, make sure it's fully blended together.
- Add xanthan gum: Blend for 10 seconds to incorporate. It will look kind of gummy - that's what we're looking for!
- Refrigerate for 2-3 hours until cold.
- Cream butter & sugar: Cream vegan butter, sugar, and vanilla until smooth.
- Combine dry ingredients: Toss dry ingredients together in a separate bowl until incorporated (flour, corn starch, salt).
- Add dry ingredients to wet: For a crumblier dough, add the dry ingredients to the butter mixture more quickly than you normally would. I added mine in two batches, instead of four. If your dough isn't crumbly, it's totally fine! Make sure to refrigerate for an hour, and pinch off small chunks to add to your ice cream.
- Churn: Add ice cream base to ice cream maker and churn according to directions. I have the KitchenAid ice cream bowl, and let my machine run for 30-40 minutes.
- Add cookie dough: During the final minutes, add cookie dough chunks and mini chocolate chips. If needed, fold in with spatula. I used ⅓-1/2 of my batch of cookie dough. Save the rest for snacking.
- Freeze: Transfer ice cream to loaf pan lined with parchment paper, and top with leftover cookie dough crumbles. Freeze for at least 12 hours.
- Serve: Remove ice cream from freezer, and let it set for at least 10 minutes before scooping.
Nutrition
Calories: 989kcalCarbohydrates: 117gProtein: 8gFat: 55gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 5gCholesterol: 2mgSodium: 653mgPotassium: 421mgFiber: 5gSugar: 69gVitamin A: 20IUVitamin C: 5mgCalcium: 71mgIron: 6mg
Tried this recipe?Let us know how it was!