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Vegan cookie dough ice cream.
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5 from 2 votes

Vegan Cookie Dough Ice Cream

This absolutely amazing vegan cookie dough ice cream needs just 12 ingredients and can be completely Top 8 Allergen Free. Prep time is just 20 minutes.
Prep Time20 minutes
Cook Time0 minutes
Freezing Time6 hours
Total Time6 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 1037kcal

Ingredients

For the Edible Cookie Dough

  • 1 cup flour, heat treated (Use GF Flour if needed)
  • ½ cup vegan butter, softened
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • 2 tablespoon dairy free milk
  • ½ teaspoon vanilla extract
  • ½ cup small vegan chocolate chips (like Enjoy Life minis)

For the Vanilla Ice Cream Base

Instructions

For the Edible Cookie Dough

  • First, heat treat the flour is ensure it's edible.
    Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes.
    Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
  • While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.
  • Mix in the dairy free milk and vanilla.
  • Add the baked flour and mix until combined.
  • Fold in the chocolate chips.
  • Place in the fridge until ready to use.

For the Ice Cream Base

  • If making vegan condensed milk, make that first.
    *Skip this step if using store bought.  
  • If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.
    *If using store bought, pour out the contents of the tub and whip it. 
  • Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.
  • Scoop small spoonfuls of the edible cookie dough and drop into the mixture.
    *Use between ¼ to ½ cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.
  • Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.   
  • Scoop out amount desired as needed.
  • Yields approximately 2 pints.
  • *Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1cup | Calories: 1037kcal | Carbohydrates: 80g | Protein: 10g | Fat: 72g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 513mg | Potassium: 567mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1108IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 10mg