Cookie dough. Who doesn’t want some? (Rhonda, if you raise your hand one more time, I swear…)
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.
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.
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.
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
Studded with chocolate chips
Loaded with peanut butter cookie dough
& 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).
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!
Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
- 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.
*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.