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
Scale
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.
