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Creamy Vegan Cookie Dough Ice Cream

Creamy Vegan Cookie Dough Ice Cream (No-Churn) Easy Dessert Recipes

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.
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Prep Time 20 minutes
Freeze Time- About 6 to 8 hours total 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Course: Dessert, Gluten-free, summer desserts
Cuisine: American
Calories: 542
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • 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)

Method
 

  1. Step 1- Soak the Cashews
  2. 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.
  3. Step 2- Blend the Ice Cream Base
  4. 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.
  5. Step 3- Chill the Mixture
  6. 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.
  7. Step 4- Freeze and Stir
  8. 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.
  9. Step 5- Make the Cookie Dough
  10. 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.
  11. Step 6- Fold in the Cookie Dough
  12. 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.
  13. Step 7- Final Freeze
  14. 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.
  15. 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