Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

EASY EDIBLE Vegan Peanut Butter CHOCOLATE CHIP Cookie Dough!! #vegan

Cookie dough. Who doesn’t want some? (Rhonda, if you raise your hand one more time, I swear…)

EASY Vegan Peanut Butter Chocolate Chip Cookie Dough ICE CREAM! 10 ingredients, no fancy methods, MEGA delicious and so creamy

I’ve been on quite the ice cream kick lately…well, for the last 27 years.

Before completely dropping dairy last year I was having ice cream at least once a week. Hello Dairy Queen twist cone with sprinkles (<- the best).

Now that it’s officially summer and I’m off dairy but still craving the sweet, creamy stuff, I just have to make it myself! And when it turns out this good, I’m totally OK with that.

Peanut Butter Chocolate Chip VEGAN COOKIE DOUGH Ice Cream! #veganEASY EDIBLE Vegan Peanut Butter Cookie Dough!! #vegan

This ice cream is so simple, requiring no fancy methods and just 10 ingredients! Likely items you already have on hand too, especially if you’re vegan or dairy free.

If you were to tour my pantry at any given time, you’d likely find multiple cans of coconut milk, lots of raw cashews, and an eggplant or two. You never know when you need to whip up a dairy-free pasta or dessert.

Vegan Peanut Butter Cookie Dough!EASY EDIBLE Vegan Peanut Butter Cookie Dough #vegan

In addition to requiring simple ingredients, it’s also fast to make!

Once blended, simply chill your batter for 1 hour in the freezer and then add to an ice cream maker. While it’s churning, whip up your cookie dough. In the last few minutes, throw in the dough! It’s super easy and SO worth your time.

EASY Vegan Peanut Butter Chocolate Chip Cookie Dough ICE CREAM! 10 ingredients, no fancy methods, MEGA delicious and creamyEASY Vegan Peanut Butter Chocolate Chip Cookie Dough ICE CREAM! 10 ingredients, no fancy methods, MEGA delicious & creamy

Look at that creamy goodness. And once you freeze it up, it somehow gets even more delicious. You’re going to love it. It’s

SUPER creamy
Perfectly salty-sweet
Studded with chocolate chips
Loaded with peanut butter cookie dough
Seriously satisfying
Perfect for sharing or smooshing between two chocolate chip cookies
What? Who said that…

If you’re a fan of peanut butter cookie dough, and you’re the type that will never turn down ice cream, this is the recipe for you. It’s begging to be made and kept in your freezer this summer.

Even if you’re not dairy-free, if you have vegan or dairy-free friends they would love you for making this for them. It’s like a hug in a cone. Trust me. I ate one and it totally felt like a hug (maybe better).

THE BEST Vegan Chocolate Chip Peanut Butter Cookie Dough Ice Cream! You'd never guess this was completely dairy and egg free! #veganVegan Chocolate Chip Cookie Dough Ice Cream | So creamy and rich you'd never guess it was #vegan

I don’t have to sell you on this anymore. MAKE this ice cream! And if you do, please take a picture and tag it #minimalistbaker on Instagram or Twitter. It kinda (always) makes my day when you guys make our recipes. Cheers!

AMAZING Vegan Chocolate Chip Cookie Dough Ice Cream | So creamy and rich you'd never guess it was #veganVegan Chocolate Chip Cookie Dough Ice Cream | So creamy and rich you'd never guess it was #vegan |

5.0 from 12 reviews
Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
Prep time
Total time
10-ingredient MEGA creamy vegan ice cream loaded with peanut butter chocolate chip cookie dough! So creamy and decadent you'd never believe it was dairy- and egg-free.
Recipe type: Dessert
Cuisine: Vegan, 'Merican
Serves: 8
  • 1.25 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 (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (I like Trader Joe's)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk
  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If for some reason it doesn't thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
*Nutrition information is a rough estimate for ~2/3 cup ice cream. In total, the recipe yields about 4.5 - 5 cups.
*Cookie dough adapted from Cupcake Project
*Prep time does not include additional freezing time - only hands-on prep.
Nutrition Information
Serving size: ~2/3 cup Calories: 542 Fat: 36g Saturated fat: 16g Carbohydrates: 47g Sugar: 36g Sodium: 134mg Fiber: 2.6g Protein: 9.7g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

Get More Deliciousness

Want our latest posts straight to your inbox?
How about our 42-Page Detox Guide?
(It's 100% free and 1000% delicious)

Talk About It

(or jump to leave a comment & review)
  1. says

    There are a bazillion reasons I love this recipe from the cashew and coconut milk ice cream to the vegan PB cookie dough to the fact there are huge blobs of cookie dough IN the ice cream…love you for creating this! pinned :)

    • Dana Shultz says

      abandon the extra bags of frozen bread you have in the freezer! An ice cream maker is so worth it, especially if you’re dairy-free and have to make a lot of it yourself!!

  2. Selina says

    Will it mess with the texture or something if i sub the coconut milk for – say – almondmilk? Hubby HATES coconut :(

    • Dana Shultz says

      Nope! It won’t be AS creamy, but still good! Great question. I would, in that case, however, be sure to add an extra thickener, such as arrowroot starch to prevent ice crystals. Hope that helps! Good luck.

    • says

      But you know… If you make it with coconut and no one else likes it, then you’d have to eat it all yourself, which would be too bad..

  3. Montse says

    Hi Dana!
    I love your recipes and I’ve already made some. All delicious!! I’m craving for trying any of the ice-creams you’ve posted but where I live it’s difficult to find cashews. Is it possible to use another nut instead of them? Thanks a lot.

    • Dana Shultz says

      Depends on what other nuts you have access to. Macadamias would be the next best substitute. Otherwise, just forgo nuts and use TWO cans of full fat coconut milk instead of one. It’s not a perfect substitution, but will yield yummy results! hope that helps!

  4. Natthakarn says

    This is look delish !!! Definitely will try to make this recipe this weekend…. Who care about the winter time in Sydney!!! Ice cream is good for winter !!!

  5. says

    I think I need to invest in an icecream maker purely for this recipe alone. It looks so good, I can’t believe something so tasty is dairy free and vegan!
    The recipes that you post on here makes me feel that being vegan is effortless ! I think I may have to try making the step from vegetarian to vegan… L x

  6. says

    Oh my gosh. I don’t think I have any words this time. HOW DID YOU KNOW COOKIE DOUGH ICE CREAM IS MY FAVORITE? I’m going to love this dairy-free version. I can just tell. It looks phenomenal!!

  7. Hannah says

    hot damnnnn. i dont have an ice cream maker but that cookie dough is totally happening asap. drooling at work…this is awkward.

  8. says

    This confirms something I’ve suspected for a while: I NEED an ice-cream makerD: Cookie dough ice-cream used to be one of my absolute favourites. I can’t seem to stop staring at the photos in this post….

    Wow, I didn’t realize you’d only come off dairy last year – and pumping out the vegan recipes like a pro;) Although that having said now that I think about it I’ve only been vegan for less than a year as well o.O Weird how quickly you get used to it – I find dairy and eggs quite foul-smelling now and tend to feel ill if I eat them by accident xP

  9. Marcela says

    I simply applaud you Dana. I love your recipes. So simple! & sometimes its hard to find some ingredients to make it fully vegan but you make it easy to twist them a little and you still are able to create the dish you’re cooking. Will hopefully try this myself. Love your blog. :)

  10. Arya says

    Can we sub almond butter and had some sea salt ourselves. Also may we substitute coconut sugar in the ice cream and cookie dough? Btw this recipe looks amazing.

  11. says

    This looks so delicious and easy! I haven’t tried coconut milk in vegan ice cream, only almond milk, so I’m looking forward to giving this a go! And of course, the PB cookie dough. What a fantastic combo! Thank you, Dana!

  12. Jennifer C. says

    A quick question about the cookie dough…can I just bake them up from this recipe? Because they sound like something worth trying on their own too!

    • Dana Shultz says

      I don’t know! I think they would work but I didn’t try! I would add a flax egg before blending the butter and sugars together.

  13. Camille says

    Is there an ice cream maker that you recommend? I’d love to get one, but I don’t know which ones work well with vegan recipes, or if there is a difference.

  14. skylar says

    Hi Dana,
    loved this recipe planning to make the ice cream with my friend tonight….
    looks delicious!

    • Dana Shultz says

      You can, but it won’t be as creamy. Just pour the batter into a freezer safe container and whip with a spoon every couple hours to aerate. Hope that helps!

  15. Peggi Gell says

    you just love photographing your food! and i love looking at it! you do such a great job. i did, however, purchase your photography course and learned a great deal from it. keep doing what you are doing.

  16. Kara says

    This is chilling in my freezer right now. This stunning recipe popped up on my Pintrest feed and I HAD to make it! Right away. My machine struggled to cope with the thickness of this part way through the first churning, and actually popped its top off… oh well, stirred the rest of the cookie dough in by hand. Can’t wait to try it :) Thank you Dana!

  17. says

    I’m in love! Completely smitten. I made my first batch of peanut butter cookie dough for cupcakes and it completely surpasses plain cookie dough. Luckily I have all these ingredients on hand!

  18. Peri says

    I am neither vegan or dairy free, but this looks AMAZING!
    My only substitution will be carob chips for the chocolate.

  19. Sean says

    My mouth won’t stop watering!

    It’s winter here at the mo, but I’ll definitely be making this, come summer…

  20. Amy says

    I made this today and it was amazing! It’s not going to last long in my house! :) Thank you for the perfect summer recipe!!

  21. Rin says

    Absolutely LOVE LOVE this recipe!!! Really want to try it but I don’t make ice cream much so I don’t see the point in investing in an ice cream maker. Could I go about making this ice cream without one? Would it take away from the consistency/ texture? And what process could I use to make this by hand?

    • Dana Shultz says

      It will no doubt affect the texture, but it will still be delicious. Just add the batter to a freezer-safe container and vigorously whisk every hour for 6 or so hours until soft serve-like. Kind of a pain but the only other way to incorporate air and make it fluffy. Then add in your cookie dough near the end. Good luck!!

    • Dana Shultz says

      Haha, thanks friend! Stoked to try your chocolate zucchini muffins!! Love zucchini anything, especially covered in chocolate :D

  22. says

    Oh my…I need an ice cream maker. BAD!!! Oh I would make this today. So…maybe it’s GOOD I don’t have an ice cream maker because I bet I’d eat the entire thing today. Seriously. It’s one of those days. I can feel it and it’s not even 8 am. Think I’m going to have to have peanut butter in my porridge this a.m. after looking at this delicious recipe!!!

  23. Cheri says

    You are my comfort food guru! Seriously, I just made this, it is setting up in the freezer but I snuck a spoonful first and I am stunned! The dairy free ice creams I have tried (store bought) are more thin and crystal-like but this one had an almost gelato-like texture. In love. P.S. – addicted to your vegan nachos, too :)

  24. Rachi says

    Does it go hard and ice crystally after the leftovers have been popped back into the freezer? All of the vegan icecreams I’ve made have done that, despite following the recipes to the letter.

  25. Ellen Lederman says

    Discovered your blog searching for vegan peanut butter ice cream. WOW! Impressive. And this ice cream is so delicious. Served it to guests who loved it. So flavorful. Creamy. Just deeply satisfying.

    Twenty minutes of taking it out of the freezer didn’t begin to soften it. We finally had to (are you sitting down for this?) microwave it a little.

    Thanks for sharing your talents with us. Since no place here serves vegan ice cream, have to make it myself and can do it better/more healthfully/less expensively than any commercial place, thanks to tou.

    • Dana Shultz says

      So glad you enjoyed the recipe, Ellen! It’s fine to microwave it a little. That’s what I do in a pinch!

    • Dana Shultz says

      You can do either! The cream only will make it creamier. The milk AND cream makes it slightly less creamy. Up to you!

  26. Charlene says

    Is there a specific brand of coconut milk you always use? I’ve tried making coconut whipped cream with a couple brands and haven’t had much luck. I had heard that there were specific brands that are good for whipped cream, and I wasn’t sure if the same thing applied to ice cream. Thanks! And I love love love your blog!

  27. Julie says

    Is it possible to make the cookie dough without the peanut butter? I have been wanting to make vegan cookie dough for awhile but I don’t care for peanut butter and I think it is crucial in this recipe. Any help is greatly appreciated!

  28. Laure says

    2nd time I’m making this in a month and we love it!
    No need for an ice cream maker, found this link instead
    Actually I’m wondering why we need to churn the cream? My boyfriend is so impatient that he eats it before I even have time to churn it. Does anyone know if that step is necessary?

    Love that recipe! Thanks Dana for sharing the sweets :)

  29. says

    OK MAMA! I totally boofed this one up. Can you tell me what I did wrong?

    I really wanted to make just a straight up peanutbutter ice cream without the cookie dough. My partner hates cookie dough (what?!?! I know, right?)

    Anyway, I put in about 1/2 cup of smooth peanutbutter in addition to all of the other ingredients, and figured since I added a solid, I should add extra liquid. I added about 1/4 of almond milk.

    Followed instructions perfectly, but in the final churning stage it started to look really grainy instead of creamy. I stopped the churning at about 30 minutes, and scooped the ice cream out of the ice cream maker. SUPER THICK. Like, crazy thick. Placed it in a container to go back in the freezer, and we’re enjoying the finished product right now.

    And it’s AMAZING. And delicious. My partner loved it. However, I still think I messed it up. The texture is definitely more granulated and sticky, and less creamy. Like little balls of delicious heaven, and less smooth and refined.

    Should I have added more liquid? Less peanutbutter (the peanutbutter flavor is perfect, btw). Churn it more? AHHH

    Thanks for all the help, you’re awesome!

    • Dana Shultz says

      Hmm, not sure! I think the peanut butter might have something to do with it because it definitely thickens it. I would’ve added more liquid next time. Hope that helps! Glad you enjoyed it anyway!

  30. Karen says

    This looks really good, well, except for the peanut butter part. I am one of those odd people who do not like peanut butter. Cookie dough ice cream is all the bomb, but not the PB part. How could I make the cookie dough without using a nut butter (not a fan of sunbutter, peanut butter, almond butter, etc)? Thank you!

  31. Kate says

    I’m totally missing the Rhonda jokes, but made this for my lactose free boyfriend and my vegan self and it was fantastic! Peanut butter and chocolate our favorite things!!! We’re studying abroad in Prague and the only non dairy ice cream is sorbet and we’re missing the creamy stuff. Thanks for providing this option!!

    • Dana Shultz says

      OK first, THANK YOU for missing Rhonda jokes. I never know if anyone gets those. SECOND, we visited Prague last year and our friend studied abroad there years ago! How lovely! I hope you’re enjoying your time there. Such a beautiful, historic city! Glad you enjoyed this recipe, Kate! xo – Dana

  32. says

    This post is making my heart flutter and my mouth drool!
    Do you have a suggestion as to which ice cream maker to buy?
    I think I need to invest and create delish treats for myself and blog viewers!

  33. Mary says

    I have recently found you and I believe my life is almost complete. The only thing that would make it better is if you’d let me come live with you and be a taste tester of all your amazing recipes!!!!!! Please? Pretty please with a cherry on top?? Ok, I guess my only other alternative is to make everything! Commence face stuffing in 5, 4, 3……

  34. Aubrey says

    I just made this and literally started eating it right out of the ice cream maker. My version has a bit more dog and cat hair than your recipe calls for, but, hey, its protein and everyone knows vegans don’t get enough protein ;) (just kidding, just kidding) So delicious, thank you for filling the huge gaping ice cream hole in my vegan life.

  35. Sabrina says

    Thank you for this delectable vegan ice cream recipe! As a vegan, I really appreciate this! I see that you have lots of other vegan recipes as well. It was my first time making ice cream and it turned out perfect! As much as I love peanut butter, I enjoyed the coconut cashew vanilla ice cream soft served and just plain out of the ice cream maker without the cookie dough. Thanks again for your inspiration and compassion.

  36. says

    Since the nice weather is back, I have been craving for an indulgent ice-cream recipe, and this seems like heaven! I love the pictures and the very detailed explanation, thanks for this inspirational recipe!!

  37. Kat says

    So I did everything for the first part of making the cream put it in the freezer and when I got home from work to make he ice cream it was frozen :( you said it could be in the freezer overnight, but then would a person have to let it u thaw a bit before getting it into the ice cream maker? Sincerely

  38. Sabrina says

    Wouldn’t the mixture freeze after being left in the freezer? Do you have to thaw it after that and only then you can continue churning? My ice cream maker isn’t the heavy duty type. And the last time I froze my ice cream mixture with the bowl, I couldn’t churn in and I had to throw everything away

  39. Sarah says

    Is the mixture supposed to be super thick after you chill it? I know coconut milk thickens in the freezer. My ice cream maker struggled with this. (Although it is delish even before chilled!!! #peanutbutteraddict)

  40. Eve-Marie says

    This was quite possibly the best ice cream I have ever made. Thanks for the perfect recipe! We went to Sage Vegan Bistro for dinner last night and tried their delicious KindKreme ice cream for the first time. We both agreed that it was really good, but that we liked your peanut butter cookie dough ice cream even better!

Leave a Comment & Review

Your email address will not be published. Required fields are marked *

Rate this recipe: