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
SUPER creamy
Perfectly salty-sweet
Decadent
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).
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
Ingredients
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
COOKIE DOUGH
- 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
Instructions
- 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.
Notes
*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.
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!
Whoop! We’re so glad you enjoyed it, Ashley! Thanks so much for the lovely review!
Caitlyn says
Am I able to make this recipe without an ice cream maker?
It would probably end up more icy than creamy, but you could try it! We would recommend looking at this recipe for guidance: https://minimalistbaker.com/no-churn-vegan-chocolate-ice-cream/
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?
Hmm, not sure that will be the same because cashew milk isn’t nearly as thick as blended raw / soaked cashews….
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.
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.
Shelby Strausser says
Could I do almonds instead of cashews?? I’m allergic to cashews
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!
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.
Hi Kelly! We use this one. Sorry to hear that the recipe has proven to be a bit tricky..
Lauren says
All roads lead to the Minimalist Baker!! Absolutely love the recipes and always find what I am looking for here!
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!
Erin says
Oh, I’m curious about this too!
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!
We totally get you, Anna! If you do decide to purchase an ice cream machine, we love and recommend this one!
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.
solataire says
can we sub the sugar for maple syrup or agave?
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!
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 :)
lucie barton says
Could I substitute coconut sugar in the ice cream and cookie dough recipe?
Hi Lucie! I think coconut sugar would be fine!
Miruna says
Full fat coconut milk only the fat from above or the whole can?
noam says
How much coconutty taste does this have? we hate coconut in my family and this looks really delicious
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!
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!
Hi Bonnie! This one.
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.
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.
Hi Paige! The peanut butter may have had something to do with that. I would probably add more liquid next time. Hope that helps!
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
No baking required, Sopri!
Ran says
I am going to try and combine layers of this and brownie as a cake.
I am debating my self, for the brownie layer, should i use the no bake layer from the 2-LAYER NO BAKE PEANUT BUTTER BROWNIE BARS found here:
https://minimalistbaker.com/2-layer-no-bake-peanut-butter-brownie-bars/
or should i bake the brownie from this recipe:
https://minimalistbaker.com/simple-vegan-brownies/
?
Thanks for the advice
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!
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?
Payton says
I’m allergic to coconut, is there any alternative replacement for the coconut cream?
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?
Hi! I think that could work, but have not tried it myself. If you do, report back on how it goes!
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.
You got it! :D
AmberEm says
Hi.
I am not sure if anyone asked this, but can I use coconut flour ??
Hi! I have not tried that but if you do, let me know how it goes!
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
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!
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.
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!
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!
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!
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????
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.
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.
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!
Deandra says
Do you have to use cashews or could you use walnuts? (I’m allergic to cashews :-()
I think walnut would overwhelm the flavor in this recipe – sorry! Cashews really are best.
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!
Hannah says
I gotta get cashews immediately!!!
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! :)
So kind! Thanks Levi!!
Angela says
Can I substitute almonds for cashews in the ice cream?
No, unfortunately I haven’t found a way to make almonds a good base for frozen desserts. They don’t get as creamy!
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!
Yay! Best compliment! Thanks for sharing, Eve-Marie! xo
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)
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
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
Cravings!!
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.
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!!
oishivegan.wordpress.com
stephanie says
Please excuse the dumb question…but to anyone who has made this…does it taste like coconut?
It doesn’t!
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.
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.
whoop! thanks for sharing, Aubrey!! xoxo
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……
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!
Yep! This one!
alex says
1 14-ounce = how many gramms?
Nir Smadar says
Amazing recepie! I ate half of it during prep time :)
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!!
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
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!
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!
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!
Thanks for sharing your subs!
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!
You totally can! Just compensate with more butter and/or less flour. Hope that helps!
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!
Magda says
Do I have to add all of the coconut milk or only the creamy part?
You can do either! The cream only will make it creamier. The milk AND cream makes it slightly less creamy. Up to you!
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.
So glad you enjoyed the recipe, Ellen! It’s fine to microwave it a little. That’s what I do in a pinch!
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.
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 :)
So great to hear! Hope you enjoy every last bite, Cheri. Thanks for sharing!
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!!!
Monique @ Ambitious Kitchen says
yes. EVERYTHING ABOUT THIS IS A YES.
Haha, thanks friend! Stoked to try your chocolate zucchini muffins!! Love zucchini anything, especially covered in chocolate :D
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?
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!!
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!!
Nicole says
Oh please stop with this goodness. I love vegan recipes like this.
Sean says
My mouth won’t stop watering!
It’s winter here at the mo, but I’ll definitely be making this, come summer…
Peri says
I am neither vegan or dairy free, but this looks AMAZING!
My only substitution will be carob chips for the chocolate.
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!
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!
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.
BinngoBenngo says
hey. is there a way to make this without an ice cream maker? there must be!
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!
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 :)
Cindy says
Amazing! and peanut butter cookie dough, you’re a girl after my own heart!
Lez be frandz :D:D
skylar says
Hi Dana,
loved this recipe planning to make the ice cream with my friend tonight….
looks delicious!
Ellen says
Hehe, in this hot weather a hug in the form of ice cream probably does trump a regular one:)
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 ;)
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.
This one!
Rebecca says
Or if you’re like me and want to be able to make ice cream whenever without chilling the container, get this one: http://www.amazon.com/gp/aw/d/B006UKLUFS/
I have made probably 10 different batches of ice cream in total, including this particular recipe yesterday. My step-kids loved it! Thanks Dana
Lauren says
What about a smaller ice cream maker? I dont want to end up with a quart lol.
Adrienne says
That looks so good. I’m angry I’m not eating it right now. Yum!
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!
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.
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!
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.
I think coconut sugar would be fine! And yes, almond butter would be delish. Good luck!
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. :)
Thanks for the sweet words and for following, Marcela! xo
Emily @ don't miss dairy says
Absolutely gorgeous pictures! I can’t wait to make this. :)
Librarian Lavender says
I really want to eat this now, it looks absolutely amazing!
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!
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
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.
hippymomelizabeth says
Delicious!!!!
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!!
Chelsea says
yes.
please.
right.
now.
OMG.
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! :)
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
how great! Glad we could be of some help encouragement in your journey, Lyns :D
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! :)
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 !!!
ice cream year round for the win!
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.
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!
Audrey @ In Shape Cupcake says
OMG I need to make this right now! No joke! Looks absolutely delicious :D
Selina says
Will it mess with the texture or something if i sub the coconut milk for – say – almondmilk? Hubby HATES coconut :(
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..
Danielle says
This is absolutely gorgeous. Definitely on my to do list!
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!
Lisa @ Simple Pairings says
So perfect! A healthier take on ice cream. The coconut milk is my favorite part here – pinned!
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 :(
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!!
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 :)
tee hee, thanks Averie! xoxo
Kathryn says
I have a mega craving for ice cream now. Thanks Dana ; )
no prob ;D
Sarah says
Can you do this without an ice cream maker? I have a thermomix x
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!