Dairy-Free Vegan Cookie Dough Ice Cream
This easy creamy vanilla ice cream is loaded with chunks of chocolate chip cookie dough for the most epic ice cream!
It can be made with or without an ice cream maker and is entirely dairy-free, vegan and gluten-free optional.
Ice Cream Ingredients:
- 2 cans Native Forest Organic Classic Coconut Milk
- 3⁄4 cup granulated sugar
- 1 tbsp vanilla extract
- 1⁄8 tsp salt
- 1 1⁄2 cups edible cookie dough (store bought or use recipe below)
Cookie Dough Ingredients:
- 1⁄2 cup vegan butter, softened
- 1⁄2 cup light brown sugar
- 1⁄2 cup sugar
- 2 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 1⁄4 cups all-purpose flour or gluten-free flour, heat treated*
- 1⁄2 tsp salt
- 2⁄3 cup mini chocolate chips
Instructions: (ice cream maker)
- Chill ice cream maker bowl for 24 hours.
- Prepare cookie dough if homemade.
- Blend coconut milk, sugar, vanilla, and salt until smooth.
- Churn mixture in ice cream maker, adding cookie dough.
- Freeze until firm, then scoop and enjoy!
Instructions: (no ice cream maker)
- Prepare cookie dough if homemade.
- Blend coconut milk, sugar, vanilla, and salt until smooth.
- Stir in cookie dough, freeze overnight.
- Thaw briefly, scoop, and enjoy!
Cookie Dough Instructions:
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Bake flour for 5-7 mins, cool, then sift to remove clumps.
- Cream vegan butter, sugars, milk, and vanilla until fluffy.
- Fold in flour, salt, then stir in chocolate chips.
- Roll into balls, freeze until ready to use.
