Vegan Cookie Dough Ice Cream

There's nothing better than homemade ice cream. This homemade Vegan Oatmeal Cookie Dough Ice Cream really takes the (ice cream) cake, and it's also gluten free!

Ice cream will always and forever hold the #1 spot in my heart in the best desserts category. Cookies come in a close second, so cookie dough ice cream is perhaps not surprisingly my favorite ice cream flavor.

Cookie dough has always been my favorite; growing up, I probably chose it 8 out of 10 times. Although my tastes have somewhat broadened, I'll still choose cookie dough at least twenty-five percent of the time.

Ingredients

If you want to keep it super simple, you can make just about any vegan ice cream base with a can of full fat coconut milk, sweetener and some add-ins.

For an extra creamy texture, we add in soaked cashews in addition to full fat coconut milk. The final result is a luxuriously smooth, mousse-like ice cream - it's especially creamy in a soft-serve state.

For sweetener, we typically opt for maple syrup. You can also use agave nectar, date syrup,, coconut sugar, etc. The only other base ingredients are a touch of *good vanilla* (said in the voice of Ina Garten) and a pinch of salt.

To prepare the base, we simply blend everything until smooth and creamy in our high speed blender.

Then, simply pour into your ice cream maker and let it do its thing.

Cookie dough bites

Now onto the most important part of the recipe: COOKIE DOUGH.

To make things super easy, we whipped up a batch of our favorite oatmeal chocolate chip cookie dough. Since it doesn't contain any eggs, you can eat it raw without any issues.

It's the perfect texture for rolling into balls (see below), which is how we prep it for this ice cream. We suggest making a half batch of the dough, but if you make a full batch, simply bake any leftovers into regular cookies.

(Hint: they make for a great ice cream sandwich!!)

Roll the cookie dough into small balls with your hands. They can be slightly different sizes - it doesn't really matter. Then, freeze them for 15-20 minutes (while the ice cream is churning).

Most ice cream makers will instruct you to add the cookie dough in while it's still churning, but we prefer to fold it in afterwards. I usually transfer the churned ice cream to a bowl, fold in the cookie dough bites with a spatula, then transfer to the freezer container.

The folding technique means you'll end up with larger bites of cookie dough, which is obviously the best part of cookie dough ice cream.

More favorite vegan ice cream recipes

• Strawberry Shortcake Ice Cream
• Chocolate Cookies & Cream Ice Cream
• Mocha Ice Cream
• Raspberry Green Tea Ice Cream
• Chocolate Peanut Butter Ice Cream Cake

And, of course, some cookies for making ice cream sandwiches (all vegan and gluten free):

• Chocolate Cherry Macadamia Cookies
• Peanut Butter Cookies
• Oatmeal Chocolate Chip Cookies

If you make this vegan cookie dough ice cream, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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