Want cookie dough ice cream without buying an ice cream maker just to make one dessert? This Creamy Vegan Cookie Dough Ice Cream (No-Churn) delivers that same rich, chunky, cookie-dough-loaded experience using nothing but a blender and your freezer.
I started making no-churn ice cream after realizing my ice cream maker was taking up valuable freezer space for something I only used twice a year. Turns out a simple stir-and-freeze method gets you nearly identical results without the bulky equipment. Now this is my go-to whenever cookie dough ice cream cravings hit and I don’t feel like dragging out extra gadgets.
A quick note before we start: the reference version of this recipe actually called for an ice cream maker despite the “no-churn” name, which is a bit of a contradiction. This version fixes that, using a genuine no-churn method that skips the machine entirely. Let’s break down exactly how to make it.
Why This No-Churn Cookie Dough Ice Cream Deserves a Spot in Your Freezer
Dessert recipes don’t need special equipment to deliver serious ice cream texture, and this cookie dough ice cream proves that point completely. A cashew-coconut base blended smooth and frozen with periodic stirring creates genuinely creamy easy dessert recipes without any machine involved.
Here’s what makes this recipe worth the freezer commitment:
- No ice cream maker required-just a blender and your freezer
- Genuinely creamy texture-cashews and coconut milk create real richness
- Loaded with cookie dough-every scoop gets real chunks, not just flavor
- Naturally dairy-free-no eggs, no cream, no compromises
- Freezer-friendly-keeps well for a full week
Ever wanted homemade ice cream without investing in a whole new appliance? That’s exactly what this method solves. IMO, once you try the no-churn technique, you’ll wonder why you ever thought you needed a machine for this.
Your Recipe Timing and Serving Details
Here’s the quick breakdown before you start soaking cashews:
- Prep Time- 20 minutes active work
- Soak Time- Overnight, or at least 6 hours
- Freeze Time- About 6 to 8 hours total, including the no-churn stirring process and final firming
- Total Time- Plan for a full day, starting with an overnight cashew soak
- Servings- 8 (2/3-cup servings)
- Calories- 542 kcal per serving
This isn’t a quick same-hour dessert between soaking cashews and multiple freezing stages, plan to start this the night before you actually want to eat it. This recipe makes 8 generous servings, perfect for a family treat or a small gathering.
Equipment You’ll Need For Creamy Vegan Cookie Dough Ice Cream
This recipe skips the ice cream maker entirely, relying on simpler tools instead. Here’s what to grab:
- High-powered blender (for blending the cashew ice cream base smooth)
- Freezer-safe container (for freezing and stirring the ice cream base)
- Mixing bowl (for the cookie dough)
- Wooden spoon or mixer (for combining the cookie dough ingredients)
- Fork or whisk (for stirring the ice cream base during the freezing process)
No ice cream maker, no special churning bowl. Your blender and freezer handle the entire process.
Ingredients Breakdown
This recipe comes together in two parts: the creamy cashew-coconut ice cream base, and the loaded cookie dough that gets folded throughout.
For the Ice Cream
- 1 1/4 cups raw cashews, soaked overnight or at least 6 hours, then drained
- 1/4 cup brown sugar (or granulated)
- 1/4 cup agave nectar or maple syrup
- 1 (14-ounce) can full-fat coconut milk (reserve a little for the cookie dough)
- 2 1/2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
For the Cookie Dough
- 3 tablespoons vegan butter or coconut oil
- 1/2 cup crunchy or creamy salted natural peanut butter
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup unbleached all-purpose flour (a gluten-free blend works too, though the texture turns slightly grainier)
- 1/4 cup dairy-free mini chocolate chips
- 1 to 2 tablespoons coconut milk or other non-dairy milk
Soaking the cashews genuinely matters here. It softens them enough to blend into that ultra-smooth, creamy base instead of leaving a gritty texture behind.
How to Make Creamy Vegan Cookie Dough Ice Cream (No-Churn)
Ready to blend this together? Here’s exactly how it comes together.
Step 1- Soak the Cashews
Soak your raw cashews overnight, or for at least 6 hours if you’re short on time. Drain them well before adding to the blender.
Step 2- Blend the Ice Cream Base
Add all the ice cream ingredients to a blender and blend until completely creamy and smooth, scraping down the sides as needed. Use the “liquify” or “puree” setting if your blender has one for the smoothest possible result.
Step 3- Chill the Mixture
Pour the blended mixture into a freezer-safe container and chill in the freezer for 1.5 to 2 hours, or in the fridge overnight. This initial chill firms things up before the no-churn freezing process begins.
Step 4- Freeze and Stir
Place the container in the freezer and stir the mixture vigorously with a fork or whisk every 30 to 45 minutes over the course of about 2 to 3 hours. This breaks up ice crystals as they form, mimicking the aeration an ice cream maker would normally provide.
Step 5- Make the Cookie Dough
While the ice cream base freezes, combine the vegan butter, peanut butter, brown sugar, and vanilla in a mixing bowl using a mixer or wooden spoon. Add the flour a little at a time, stirring until thick and slightly crumbly. Add a splash of coconut milk for moisture, then stir in the chocolate chips. Transfer to the fridge to chill.
Step 6- Fold in the Cookie Dough
Once the ice cream base looks thick like soft serve, add in about 3/4 of the cookie dough, crumbling it with your hands as you fold it in.
Step 7- Final Freeze
Transfer everything to a freezer-safe container, sprinkling the remaining cookie dough on top for extra texture. Cover well and freeze for at least 4 to 6 hours, or until firm.
Step 8- Serve
Set the ice cream out for 15 to 20 minutes before serving to let it soften slightly for easier scooping.
Serving Ideas for This Ice Cream
This loaded cookie dough ice cream works well in a variety of settings. Here’s how I like to serve it:
- Classic scoop– serve in a bowl or cone exactly as-is
- Ice cream sandwich– scoop between two vegan cookies for an extra indulgent treat
- Topped with extra chocolate chips– add a sprinkle on top for presentation
- Milkshake base– blend a scoop with non-dairy milk for a quick cookie dough milkshake
- Party dessert– serve alongside other frozen treats for a build-your-own sundae bar
Ever wondered why stirring during the freezing process actually works as a churn substitute? Regularly breaking up ice crystals as they form prevents large, icy chunks from developing, which is essentially what an ice cream maker does mechanically the whole time.
Tips for Getting This Ice Cream Right
A few things I’ve picked up from making this more times than I can count:
- Don’t skip the stirring intervals. This step genuinely replaces the churning process and prevents an icy texture.
- Soak your cashews fully. Rushed soaking leaves a grainy base instead of ultra-smooth cream.
- Chill the cookie dough before folding it in. Warm dough can melt into the ice cream base instead of staying in distinct chunks.
- Use a high-powered blender. Weaker blenders may struggle to fully break down the cashews.
I once tried skipping a couple of the stirring intervals because I got busy, and the texture ended up noticeably icier than my usual batches. Sticking to that stirring schedule genuinely makes the difference between icy and creamy.
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Nutrition Breakdown (Per Serving)
Here’s exactly what you’re getting per serving, based on 8 total servings from this recipe:
- Calories- 542 kcal
- Carbohydrates- 47g
- Protein- 9.7g
- Fat- 36g
- Saturated Fat- 16g
- Trans Fat- 0g
- Cholesterol- 0mg
- Sodium- 134mg
- Fiber- 2.6g
- Sugar- 36g
This is genuinely a rich, indulgent dessert at 542 calories per serving, so treat it as an occasional treat rather than an everyday snack. At 0mg cholesterol, it still keeps things plant-based-friendly despite the richness.
Storage and Make-Ahead Tips
This ice cream keeps well in the freezer for up to 1 week, though it tastes best when fresh within the first few days. Store it in an airtight, freezer-safe container to prevent ice crystals from forming on the surface.
Since this recipe requires overnight cashew soaking and multiple freezing stages anyway, it’s naturally a make-ahead dessert. Start the process the day before you want to serve it for the best results.
Common Questions About This Ice Cream
Can I use an ice cream maker instead of the no-churn method? Yes, if you have one, you can churn the chilled base according to your machine’s instructions instead of the manual stir-and-freeze process.
Can I use a different nut butter instead of peanut butter? Almond butter or sunflower seed butter both work well as substitutes in the cookie dough.
Do I have to soak the cashews overnight? At least 6 hours is the minimum for a smooth blend, though overnight soaking gives the creamiest results.
Can I make this nut-free? This recipe relies heavily on cashews for the creamy base, so a nut-free version would need a different base entirely, such as coconut cream.
My Final Thoughts
This Creamy Vegan Cookie Dough Ice Cream (No-Churn) proves that genuinely rich, scoopable ice cream doesn’t require special equipment. A blended cashew-coconut base, careful freezing technique, and loaded cookie dough come together for one of the more satisfying easy dessert recipes you’ll make this summer.
Make a batch once, and it’s likely earning a permanent spot in your freezer rotation. Whether you eat it straight from the container or build an ice cream sandwich, this dessert delivers real, creamy, cookie-dough-loaded flavor every single time. Start soaking those cashews tonight your next favorite no-churn ice cream is just a day away.
Creamy Vegan Cookie Dough Ice Cream (No-Churn) Easy Dessert Recipes
Ingredients
Equipment
Method
- Step 1- Soak the Cashews
- Soak your raw cashews overnight, or for at least 6 hours if you’re short on time. Drain them well before adding to the blender.
- Step 2- Blend the Ice Cream Base
- Add all the ice cream ingredients to a blender and blend until completely creamy and smooth, scraping down the sides as needed. Use the “liquify” or “puree” setting if your blender has one for the smoothest possible result.
- Step 3- Chill the Mixture
- Pour the blended mixture into a freezer-safe container and chill in the freezer for 1.5 to 2 hours, or in the fridge overnight. This initial chill firms things up before the no-churn freezing process begins.
- Step 4- Freeze and Stir
- Place the container in the freezer and stir the mixture vigorously with a fork or whisk every 30 to 45 minutes over the course of about 2 to 3 hours. This breaks up ice crystals as they form, mimicking the aeration an ice cream maker would normally provide.
- Step 5- Make the Cookie Dough
- While the ice cream base freezes, combine the vegan butter, peanut butter, brown sugar, and vanilla in a mixing bowl using a mixer or wooden spoon. Add the flour a little at a time, stirring until thick and slightly crumbly. Add a splash of coconut milk for moisture, then stir in the chocolate chips. Transfer to the fridge to chill.
- Step 6- Fold in the Cookie Dough
- Once the ice cream base looks thick like soft serve, add in about 3/4 of the cookie dough, crumbling it with your hands as you fold it in.
- Step 7- Final Freeze
- Transfer everything to a freezer-safe container, sprinkling the remaining cookie dough on top for extra texture. Cover well and freeze for at least 4 to 6 hours, or until firm.
- Step 8- Serve
Notes
Nutrition Breakdown (Per Serving)
Here’s exactly what you’re getting per serving, based on 8 total servings from this recipe:- Calories- 542 kcal
- Carbohydrates- 47g
- Protein- 9.7g
- Fat- 36g
- Saturated Fat- 16g
- Trans Fat- 0g
- Cholesterol- 0mg
- Sodium- 134mg
- Fiber- 2.6g
- Sugar- 36g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.