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Overhead view of vegan cookie dough ice cream in antique pan with scoop

Vegan Cookie Dough Ice Cream

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Description

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!


Scale

Ingredients

Ice Cream Base:

  • 1 can full-fat coconut milk
  • 1 cup cashews, soaked for 12 hours in room temp water
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp fine kosher salt

Cookie dough:


Instructions

Ice Cream:

  1. Soak cashews for 2 hours in room temp water. Drain and rinse. 
  2. Cool ice cream maker. 
  3. In a blender, combine all ice cream ingredients. Blend until smooth and creamy. 
  4. Pour into ice cream maker and start cycle. 
  5. Meanwhile, prep cookie dough. Roll into small balls and freeze while ice cream is finishing. 
  6. When ice cream is finished, transfer to a bowl or freezer container and fold in cookie dough pieces. Transfer to freezer container and freeze until set – about 2 hours. 

Notes

You can substitute agave nectar for maple syrup if preferred.