Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

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Glistening batch of Vegan Peanut Butter Chocolate Chip Cookie Dough

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

Baking pan filled with Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

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.

Cashews, coconut milk, vanilla, and other ingredients for making Vegan Cookie Dough Ice Cream
Mixing bowl with ingredients for making homemade Vegan Peanut Butter Cookie Dough

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.

Bowl of vegan chocolate chips for making our Vegan Peanut Butter Cookie Dough Ice Cream recipe
Giant circle of Vegan Peanut Butter Chocolate Chip Cookie Dough

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.

Ice cream maker filled with ingredients for making Easy Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
Pan filled with a batch of our Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream recipe

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).

Grabbing a scoop of the Best Vegan Chocolate Chip Peanut Butter Cookie Dough
Scoops of Vegan Chocolate Chip Cookie Dough Ice Cream on waffle cones

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!

Waffles cones of Vegan Chocolate Chip Cookie Dough Ice Cream held up in glasses
Holding up a waffle cone filled with a scoop of homemade Vegan Chocolate Chip Cookie Dough Ice Cream

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

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.
Author Minimalist Baker
Spoon in a baking pan of Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
4.69 from 22 votes
Prep Time 2 hours
Total Time 2 hours
Servings 8 (2/3-cup servings)
Course Dessert
Cuisine ‘Merican, Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.



  • 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 (or honey if not vegan)
  • 1 14-ounce can full-fat coconut milk (reserve a little for the cookie dough)
  • 2 1/2 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


  • 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.
  • 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.
  • Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
*Recipe (as originally written) yields about 4 1/2 – 5 cups.
*Cookie dough adapted from Cupcake Project
*Prep time does not include additional freezing time – only hands-on prep.

Nutrition (1 of 8 servings)

Serving: 1 two-third-cup servings Calories: 542 Carbohydrates: 47 g Protein: 9.7 g Fat: 36 g Saturated Fat: 16 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 134 mg Fiber: 2.6 g Sugar: 36 g

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My Rating:

  1. Janine says

    I am on an ice cream making roll. The base of this ice cream is excellent. I added a bit more vanilla. I made it lighter with almond milk. I didn’t follow the cookie instructions exactly, mistakes while rushing, it was still delicious , but I had problems making small enough pieces to stir into the ice cream. This is another great recipe. And I will definitely be making the base ice cream again and adding other ingredients like Oreos.

    • Support @ Minimalist Baker says

      Love it! Thanks so much for the review and for sharing your experience, Janine!

    • Support @ Minimalist Baker says

      Hi Amelie, You can use a thick homemade cashew or almond milk, but in that case, we’d suggest adding an extra thickener, such as arrowroot starch to prevent ice crystals. Hope that helps!

    • Support @ Minimalist Baker says

      Hi María! We haven’t tried this almonds so we cannot guarantee results. Cashews are ideal because they are naturally more fatty and creamy in texture, almonds might work if you soak them for longer in boiling water? But we think the results may be more icey, and not quite as smooth. Let us know how it goes if you give it a try!

  2. Erin says

    I didn’t have a ton of luck with the ice cream itself, BUT I loved the cookie dough so much that now I often make just the cookie dough (I sub in GF flour and almond butter) and leave it in the fridge and eat spoonfuls of it raw. YUM. 🍪

    • Support @ Minimalist Baker says

      We’re so glad you enjoy the cookie dough, Erin! Would you mind sharing what issues you had with the ice cream? We’d love to help troubleshoot, if possible!

  3. Alli says

    I was excited to try this recipe having just acquired a Vitamix and having owned an ice cream maker for three years that had been collecting dush.

    The Vitamix made the base like a dream and I put it in the freezer for about 1.5hrs and chilled the cookie dough for about 30mins. I churned the ice cream for about 25 minutes as per the manufacteurer’s booklet. When I went to remove it, I found it had really hardened in the centre and there was layer frozen to the sides and bottom. I managed to scrape it all out and put in the freezer to set, so we’ll see how it goes.

    I was wondering if anyone else had experienced this happening with their machines and theories to potentially troubleshoot it. (I have a Cuisinart 2Qt which looks really close in model to the one recommended.) I had noticed that the ice cream base was really thick when I removed it from the freezer to fill the machine, to the point where I almost thought it had frozen.

    Thanks in advance for any advice or feedback. This is only my second time making ice cream.

    • Support @ Minimalist Baker says

      Hi Alli, we’re not quite sure what’s causing that, but perhaps try churning for slightly less time and see if that helps? Let us know how it goes!

      • Alli says

        Thanks for the advice! I’ll definitely do that in my next attempt.

        As a follow up, the finished ice cream was tasty and good texture once properly thawed. I think because it was overchurned, it was over crystalized and takes quite a long time to thaw to a creamy consistency (30 minutes plus).

    • Jamie says

      Hi Alli! I have this happen with my ice cream maker. If yours is like mine, there is an opening at the top. I use a skinny silicone spatula and press it against the sides as the bowl is rotating. This incorporates the hardened portions back into the mixture. If possible, I do this every several minutes during the churn.
      Important to use a soft spatula so the bowl itself is not scratched.
      Hope this helps!

  4. Margaux says

    Hey, amazing recipe, great taste, everybody loves it :)

    The only thing is that the ice cream turns quite hard when I take it out of the freezer. I freeze it like a soft serve, as you say, but it definitely needs quite some time to be soft enough for it to be able to be eaten. Should I add something less/more, for it to be more soft?

    Thanks for all your amazing recipes

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Margaux! This is pretty common with homemade vegan ice creams in my experience (as they don’t contain any thickeners or preservatives). I just let it thaw for ~15-20 minutes at room temperature before scooping!

      • Margaux says

        Okay great, thanks!
        Just wondering if I did something wrong. I also made the chocolate ice cream recipe, amazing.
        Thanks so much for all your great recipes, I visit your site almost every day :D

  5. Kayla says

    Thank you for this recipe :) I made it last night without the chocolate chips or an ice cream maker. Turned out perfectly! Eating it now and have decided it’s my favorite ice cream EVER!! The only thing I would do differently next time is reduce the amount of sugar.

  6. Ashley says

    This recipe is amazing! The ratio of cookie dough to ice cream is perfect. The ice cream is creamy and delicious – it’s better than any store bought vegan cookie dough ice cream I have tried!

  7. Erin says

    I don’t have a powerful enough blender for the cashews– if I just bought cashew milk, would I still measure out and use 1 and 1/4 cups of the liquid?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure that will be the same because cashew milk isn’t nearly as thick as blended raw / soaked cashews….

  8. JennyJ says

    Your ice-cream recipes are truly, 100% creamy, delicious, and way better than my vegan-self ever imagined. My husband’s birthday is this weekend and I’d like to surprise him with his favorite ice-cream, chocolate-chip cookie dough. He’s allergic to peanuts, though, so I’m wondering what you think of using tahini instead of peanut butter in the dough? Or, do you think it’d be better to follow your advice to another commenter and just decrease the flour and/or increase the oil with no nut butter at all.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Tahini could be good! It won’t be as salty and will definitely alter the flavor though. I’d say it’s worth a shot but maybe scale it down and do a super small test batch first. Otherwise, you could try subbing another nut butter such as cashew or almond! Let us know how it goes.

        • Support @ Minimalist Baker says

          Hi Shelby! We haven’t tried this almonds so we cannot guarantee results. Cashews are ideal because they are naturally more fatty and creamy in texture, almonds might work if you soak them for longer in boiling water? But we think the results may be more icey, and not quite as smooth. Let us know how it goes if you give it a try!

  9. Kelly says

    Hi! I made this tonight, I have a kitchen aid stand mixer ice cream maker attachment and the ice cream base froze as soon as I added it to the bowl, which froze the wand that churns it, so ultimately I couldn’t churn it! What kind of ice cream maker do you use? I feel I must have done something wrong, this was my first time making non-dairy ice cream.

  10. Lauren says

    All roads lead to the Minimalist Baker!! Absolutely love the recipes and always find what I am looking for here!

  11. Madeline Johnson says

    Ohhhh myyy!!!! I am definitely making this for my birthday!! And Today! And tomorrow?! haha thanks for the amaze recipe, just wondering if there is a big difference in taste/consistency using coconut oil instead of vegan butter for the cookie dough? Cannot wait to try!

  12. Anna says

    There are so many ice cream recipes I’d like to make, but I don’t have an ice cream maker. I already have a bazillion kitchen gadgets, though and very little kitchen (or other) storage in my apartment! Do you have any recommendations on ice cream makers, keeping that in mind? Thanks in advance!

  13. Jenn says

    This is a question relating to the peanut butter fudge swirl ice cream from the cookbook – like a few other folks, I also ran into trouble with the texture of the finished product. I used Trader Joe’s full-fat coconut milk, homemade natural peanut butter (just peanuts, salt, and a touch of coconut oil), weighed the cashews, chilled the base overnight in the fridge… and it came out super thick and grainy. Most ice creams, including non-dairy, tend to take about half an hour to churn in my ice cream maker, but this one stopped moving after only 10 minutes because it was so thick. Any suggestions (more liquid? long soaking the cashews instead of quick?) would be gratefully accepted – it was delicious but the texture was really off-putting.

    • Support @ Minimalist Baker says

      We haven’t tried using maple syrup or agave for the cookie dough and can’t say for sure, but coconut sugar may be a better sub if you have it on hand!

  14. James says

    Hi Dana,

    Your recipes look and taste so amazing, all of them! You have made vegan living so much easier and accessible for so many people: Thank you thank you thank you, a million times over :)

    • Support @ Minimalist Baker says

      Hi! It really does not have much of a coconut flavor, but if you are not keen on the flavor, you can use almond milk but I would, in that case, add an extra thickener, such as arrowroot starch to prevent ice crystals. Hope that helps! Good luck!

  15. Bonnie says

    What kind of ice cream maker do you use? I’m looking to buy one, and it seems like you really enjoy yours!

  16. Christianne says

    This keeps coming out grainy for me. Could it be that I’m using TJ’s coconut milk? I tasted the base before I churned and it was amazing then got a weird texture after.

  17. Paige says

    Hi Dana- I have been trying out some of your once cream recipies, this one and the peanut butter fudge ice cream from your cookbook in particular, and each time the ice cream has come out thick more like a frozen custard than an ice cream? Do you know what could be causing that? Could it be the cashew base? I’d appreciate any advice you can give.

    • Support @ Minimalist Baker says

      Hi Paige! The peanut butter may have had something to do with that. I would probably add more liquid next time. Hope that helps!

  18. Sopri says

    Sorry if I didn’t understand properly: did you add flour to the ice cream and then you eat it raw ? I mean, you don’t bake anything for the recipe?

    Thank you

    • Support @ Minimalist Baker says

      Hi Ran! I would recommend using the Simple Vegan Brownies as your base as that one may hold together better if you’re layering cake on top. Let us know how it goes!

  19. Anna says

    What if you don’t have an ice cream maker? Is there another kitchen tool such as a kitchen aid that you can use to churn the ice cream?

  20. Lanasia says

    HI – If I used a thicker consistency of almond milk combined with cashew milk in place of the coconut milk do you think this will work?

    • Support @ Minimalist Baker says

      Hi! I think that could work, but have not tried it myself. If you do, report back on how it goes!

  21. Yumekocreamy says

    Hello there ^ ^

    Thank for your recipe of ice cream.
    I tried a few main dish of yours and now it’s the ice cream turn.
    About the coconut milk it’s just once can right ?

    Thank you again for your yummy and wonderful recipes.

  22. anggi says

    hi, do you have any tips for not using coconut milk? since I have tried using it several times and the coconut flavor was too strong at the end. Have difficulties to find vegan ice cream recipes without coconut milk..Although I understand the coconut milk was needed for creamy texture

    • Support @ Minimalist Baker says

      Hi! You can use almond milk but I would, in that case, add an extra thickener, such as arrowroot starch to prevent ice crystals. Hope that helps! Good luck!

  23. Celia says

    Being on an ice cream blitz I have been going through and making your ice cream recipes. Can you tell me why so many have a cashew nut base? We find that the flavour of cashews seriously dominates the ice cream which is disappointing. No matter the added flavour (cherry pie or cookie dough) the base of cashew is just very strong and stops me from enjoying. We eat a lot of Little Baby’s dairy free ice cream and they also don’t use cashews as a base.
    Also as a tip when we chill the blended base in the freezer it actually churns too fast and doesn’t end up as smooth and creamy compared to letting it rest in the fridge before churning.
    Keen to hear your thoughts.

    • Support @ Minimalist Baker says

      Cashews are a great way to replicate a creamy texture! But, if you’re not into it, try it with another type of nut, such as macadamias or if you’d prefer to make this nut-free, just use two cans of coconut milk instead! Obviously, these alterations will affect the recipe but I think it will still turn out delicious!

  24. Mariel says

    This ice cream is SO good! I used coconut cream, which made it even creamier. Hard to believe it is vegan. Make this if you are a chocolate and pb fan!

  25. Sanne says

    This will absolutely be the first icecream I am gonna make with my icecreammaker! I got it from my parents but can’t find a good recipe, but this sounds AMAZING. I always loved the Ben & Jerry’s cookie dough and I eat vegan now, so a cookie dough icream to make myself sounds greaaaaat. The ice cream churning bowl has already been in de freezer for a week or two, but finally I can use it! YAY!

  26. Vanessa says

    Does anyone know a way around the ice cream maker part? Is there any other way to make this without one and still be dairy free????

  27. Danielle says

    We made this ice cream last week and it was gone in just a few days. I omitted the coconut oil in both the ice cream base and the cookie dough since we follow a WFPB lifestyle. I also substituted the all-purpose flour in the cookie dough for almond flour and it turned out great! I’m sure oat flour would work well too.

    The ice cream was so creamy and had great flavor! Most dairy-free ice creams use cashews OR coconut and whatever flavor is used is really prominent. I like that this recipe uses both cashews and coconut because of the flavor it gives the ice cream and the creaminess. We will definitely make this again! The only downside is that it takes a lot of time – soaking the cashews, chilling the ice cream base, putting in the ice cream maker, and freezing it before you’re able to actually eat it.

  28. Marissa says

    This, I am about 99% sure, is going to satisfy my love for ice cream with chunks of good stuff in it. Blizzards at DQ were my jam until I realized that milk was making me fall over with pain and bloating, so THANK YOU for posting this! I’m super excited. So far I’ve made your dairy-free chocolate ice cream twice and been super happy about it!

    Also, good call on the cashews. I’ve seen a few vegan or raw recipes with this technique and they’ve been fantastic and uber creamy.

  29. Britt says

    My boyfriend has a tree nut allergy, do you think I could sub the cashews for a frozen banana or do you have any other suggestions?

    • PB ice cream for the win! says

      This is late, but we made this last night and subbed 1/2 cup plus 2 tablespoons peanut butter for the cashews. It was delicious!

    • PB ice cream for the win! says

      This is late, but we made this last night and subbed 1/2 cup plus 2 tablespoons peanut butter for the cashews. It was delicious!

  30. Levi Gaytan says

    I have to tell you that YOU ARE MY GO TO WEBSITE for all recipes vegan. Every time I search for a recipe, I check to see if you’ve done it first. I know that if you have a recipe for it, it’s going to be good. In all honesty, when I make your recipes, they always come out great. I trust your website. These recipes are always a no-fail, easy to do, HIT with anyone I make them for! And they all have good ingredients. I don’t know how you do it, but I’m glad you do and it makes all the difference. Thank You! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No, unfortunately I haven’t found a way to make almonds a good base for frozen desserts. They don’t get as creamy!

  31. 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!

  32. 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)

  33. 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

  34. 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

    • Kaz says

      She said fridge overnight not freezer; salvage by allowing to defrost on the bench for 15 mins, break into chunks and then blend/whip the cream in a food processor or thermomix u til soft serve. Pour into the freezer safe dish, add your cookie dough and fold in by hand. Freeze as normal.

  35. Oishivegan 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!!

  36. 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.

  37. 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.

  38. 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……

  39. Dani 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!

  40. 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  41. 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!

  42. Elle 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • PB ice cream for the win! says

      This is late, but we made this last night and subbed 1/2 cup plus 2 tablespoons peanut butter for the cashews.

      Subbing for cashews vs in addition to cashews may be the best way to go.

      It was delicious!

  43. 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!

  44. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  45. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  46. 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.

  47. 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 :)

  48. SexyVeggie 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!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  49. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!!

  50. 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!!

  51. Sean says

    My mouth won’t stop watering!

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

  52. Peri says

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

  53. Tracy | Pale Yellow 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!

  54. 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!

  55. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  56. Millie | Add A Little says

    OMG this is so awesome Dana! At times like this I wish I had an ice cream maker! I guess I’ll just make the cookie dough and eat it with coconut yoghurt :)

  57. skylar says

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

  58. Katie @ 24 Carrot Life says

    Your ice cream recipes never fail to make me drool, but I think this one takes the cake…or ice cream ;)

  59. 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.

  60. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  61. Traci | Vanilla And Bean 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!

  62. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think coconut sugar would be fine! And yes, almond butter would be delish. Good luck!

  63. 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. :)

  64. Alex Caspero MA,RD (@delishknowledge) says

    Wow, this looks good! And you’re right0 all ingredients I have in my house :) Cant wait to try this!

  65. Shonalika 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

  66. 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.

  67. Abbie @ Needs Salt 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!!

  68. Medha @ Whisk & Shout says

    Oh my god. I honestly cannot deal with this recipe. It’s 10 am and I want cookie dough ice cream and NOW. This looks so amazing, thanks for sharing! :)

  69. Lyns T // Eeyore likes Cupcakes 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      how great! Glad we could be of some help encouragement in your journey, Lyns :D

  70. LeAnn @ Real Fit, Real Food Mom says

    Wow–this looks amazing! I will definitely be pinning to try after I get back from vacation. Thanks for the recipe! :)

  71. 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 !!!

  72. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

    • PB ice cream for the win! says

      This is late, but we made this last night and subbed 1/2 cup plus 2 tablespoons peanut butter for the cashews. It was delicious!

  73. Selina says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

      • Catie Bakes! says

        I’ve also found that adding the pure vanilla extract (which has alcohol) decreases the crystallization process as well :-)

        I am eagerly awaiting the holidays this year, as I will FINALLY have something expensive and immeasurably hoped for upon my wishlist- a NiceCream maker, baby!!
        lol, until then…. that vanilla extract works well. Also, I like to adapt the recipes so that i can WHIP the chilled coconut milk first, and create the peaks…. then add the remaining ingredients and freeze… whilest i practice patience, again and again :-P
        Happy Animal Friendly Indulging ya’ll!
        Love Love!

    • Athalia 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..

  74. Christina says

    Wow. This looks so tasty. I seriously want to lick up that little dribble of ice cream dripping down the cone. ;) I have ice cream envy!

  75. Lisa @ Simple Pairings says

    So perfect! A healthier take on ice cream. The coconut milk is my favorite part here – pinned!

  76. Keren @ Just One More Spoon says

    OMG this looks amazingly delicious!!! I have an ice cream maker but never seems to have a space in the fridge to be able to use it :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!!

  77. Averie @ Averie Cooks 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 :)

        • Support @ Minimalist Baker says

          Hi Sarah! 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!