If you have a sweet tooth and love indulging in rich, creamy desserts, you are going to adore this Vegan Cookie Dough Ice Cream Recipe. It combines the nostalgic, irresistible charm of classic cookie dough with the cool, silky delight of vegan vanilla ice cream, creating a dreamy treat that’s dairy-free but full of flavor and texture. Whether you’re vegan, lactose intolerant, or just exploring plant-based options, this dessert is an absolute must-try that will impress anyone sitting at your table.
Ingredients You’ll Need
Getting the ingredient list right is key to nailing the perfect balance of creamy, chewy, and sweet in this recipe. Each component is carefully chosen to bring out the best in the final ice cream, from smooth vanilla undertones to the classic cookie dough bite.
- Vegan vanilla ice cream: This creamy base brings that luscious, cold texture that defines ice cream, either homemade for freshness or store-bought for convenience.
- Vegan cookie dough: Made without eggs or dairy, this dough is safe to eat raw and packed full of sweet, buttery, cookie goodness that provides delightful chunks throughout the ice cream.
How to Make Vegan Cookie Dough Ice Cream Recipe
Step 1: Prepare or Soften Your Ice Cream
If you’re making your own vegan vanilla ice cream from scratch, follow your recipe through to just before churning. If you’re using store-bought vegan ice cream, remove it from the freezer about 10 minutes before mixing to ensure it’s soft enough to work with. This little window makes all the difference for smooth folding of cookie dough pieces later on.
Step 2: Craft the Cookie Dough and Shape
While your ice cream softens or churns, whip up a batch of vegan cookie dough. Once mixed, roll the dough into small balls. To get a nice texture contrast, cut about half of the balls in half so you have a range of different-sized cookie dough chunks. This variation in size brings excitement in every bite and spreads flavor more evenly.
Step 3: Fold in Cookie Dough and Freeze
In a large bowl, combine your soft vegan vanilla ice cream with roughly three-quarters of your cookie dough pieces. Gently fold them in using a spatula or large spoon to avoid deflating the ice cream. Transfer this mixture into a 2-pound loaf pan, smoothing the top out nicely. Scatter the remaining cookie dough pieces on top for a decorative finish, cover tightly with plastic wrap or a lid, and freeze for at least 2 hours to let everything set beautifully.
How to Serve Vegan Cookie Dough Ice Cream Recipe
Garnishes
Enhance your Vegan Cookie Dough Ice Cream Recipe with a sprinkle of crushed vegan chocolate chips, a dusting of cinnamon, or even a drizzle of warmed vegan caramel sauce. Fresh berries or chopped nuts can also add a surprising crunch and pop of color that brighten this indulgent dessert.
Side Dishes
Serve this ice cream alongside fresh fruit salad, vegan brownies, or warm vegan chocolate chip cookies if you want to keep the cookie theme alive. A crispy waffle cone or crunchy vegan cookies on the side adds texture contrast and makes the whole dessert experience extra fun.
Creative Ways to Present
For parties, consider scooping the ice cream into hollowed-out mini melons or edible cookie cups. Layering it in a glass parfait with extra cookie dough chunks and dairy-free whipped cream transforms it into a stunning, layered treat to wow your guests. You can even try making bite-sized ice cream sandwiches by sandwiching the cookie dough chunks between two thin vegan cookies.
Make Ahead and Storage
Storing Leftovers
Once prepared, your Vegan Cookie Dough Ice Cream Recipe should be kept well covered in an airtight container in the freezer to prevent ice crystals and maintain creaminess. Use within two weeks for the best texture and flavor.
Freezing
This ice cream freezes beautifully, so feel free to make it ahead of time for gatherings or dessert cravings. Make sure to freeze in a sealed pan or container to keep it fresh and prevent absorbing any freezer odors. Remember to thaw slightly before scooping to get that perfect creamy scoop!
Reheating
Reheating isn’t necessary or recommended for ice cream, but if your Vegan Cookie Dough Ice Cream Recipe is too hard to scoop, simply leave it at room temperature for 5 to 10 minutes. This gentle thawing softens the ice cream perfectly without melting it completely.
FAQs
Can I use any vegan vanilla ice cream for this recipe?
Absolutely! You can use store-bought or homemade vegan vanilla ice cream. Just ensure it’s not too hard before mixing in the cookie dough to make folding easier and smoother.
Is the cookie dough safe to eat raw?
Yes! The cookie dough used in this Vegan Cookie Dough Ice Cream Recipe is made without eggs or raw flour, making it completely safe to eat raw.
How long does this ice cream last in the freezer?
For the best taste and texture, consume your Vegan Cookie Dough Ice Cream within two weeks. Beyond that, it may start to develop ice crystals or lose some creaminess.
Can I substitute the cookie dough with other mix-ins?
Definitely! While cookie dough is the star here, you can swap in vegan brownie bites, nuts, or chocolate chips to customize the flavor and texture to your preference.
What is the best way to soften store-bought vegan ice cream?
Simply leave it at room temperature for about 10 minutes. Keep an eye on it so it softens enough to fold the cookie dough in but doesn’t melt completely.
Final Thoughts
Making this Vegan Cookie Dough Ice Cream Recipe at home is like giving yourself a hug wrapped in a bowl of nostalgia, comfort, and pure joy. It’s straightforward to whip up, endlessly customizable, and guaranteed to become a beloved treat in your dessert rotation. So grab your ingredients, get mixing, and trust me, your taste buds will thank you for every spoonful!
Print
Vegan Cookie Dough Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Cookie Dough Ice Cream combines creamy vegan vanilla ice cream with chunks of delicious edible vegan cookie dough. Perfect for those craving a dairy-free, egg-free treat with the nostalgic taste of classic cookie dough mixed into every bite. Ideal as a refreshing dessert on warm days or any time you want a sweet vegan indulgence.
Ingredients
Vegan Vanilla Ice Cream
- 1 batch vegan vanilla ice cream (homemade or store-bought)
Vegan Cookie Dough
- 1 batch vegan edible cookie dough
Instructions
- Prepare the Vegan Vanilla Ice Cream: If making homemade vegan vanilla ice cream, follow your chosen recipe up to the churning step. If using store-bought vegan ice cream, remove it from the freezer and let it soften slightly for about 10 minutes.
- Make the Vegan Cookie Dough: While the ice cream is churning (or as you wait for store-bought ice cream to soften), prepare your edible vegan cookie dough. Roll the dough into small balls, then cut roughly half of the balls in half so you have a mix of whole and smaller pieces.
- Combine Ice Cream and Cookie Dough: Transfer the softened vanilla ice cream to a large mixing bowl and gently fold in about three-quarters of the cookie dough pieces using a spatula or large spoon, ensuring even distribution without melting the ice cream.
- Freeze the Mixture: Spoon the cookie dough ice cream mixture into a 2 lb (1.5 litre) loaf pan and smooth the surface with the spatula. Scatter the remaining cookie dough pieces on top for a decorative, chunky finish. Cover the pan with a lid or plastic wrap and place it in the freezer for at least 2 hours to firm up before serving.
Notes
- Be sure your cookie dough is edible and made without raw eggs for safety in ice cream.
- Letting store-bought vegan ice cream soften slightly helps with easier mixing and folding in the cookie dough.
- Store the ice cream in an airtight container to prevent freezer burn and maintain texture.
- You can adjust the amount of cookie dough to your preference for texture and taste.
- If you don’t have an ice cream maker, you can use softened store-bought ice cream or freeze your homemade base in shallow containers, stirring periodically for a softer texture.
