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.
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
- 2 cans full fat coconut milk (Or 1 tub frozen vegan whipped topping)- *Need to yield approximately 3 cups whipped topping
- 4 oz vegan condensed milk recipe
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 vanilla bean, scraped out
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
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