Vegan Cookie Dough Ice Cream

It truly doesn’t get much better than this vegan cookie dough ice cream – especially when it’s smothered in luscious vegan chocolate fudge sauce. Cookie dough lovers: this one’s for you!

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s ice cream – so read on. (For more information you can check out my Disclosure Policy.)

Vegan cookie dough ice cream in a loaf tin, with cookie dough pieces and chocolate chips on top. Some of the ice cream is being scooped with an ice cream scoop.

Cookie dough is a thing of mouthwatering, delicious, tempting beauty.

You know what I mean, right? There you are, innocently making cookies – stirring the bowl, skilfully wielding the spoon, adding almost-too-many chocolate chips (and a few more for good measure)  – and all of the sudden, half the cookie dough is gone.

As if by magic. Just… poof. Gone. Disappeared. The cookie dough ninjas are to blame, obviously.

Here’s my offering to these sneaky cookie dough ninjas: vegan cookie dough ice cream.

Scoops of vegan cookie dough ice cream in a white bowl, being drizzled with vegan chocolate fudge sauce.

Now, let’s just take a second to appreciate the sheer beauty of this ice cream.

The creaminess of the vegan vanilla ice cream itself (curtesy of the magic that is Nature’s Charm sweetened condensed coconut milk), the generous chunks of healthy-ish vegan cookie dough and the chocolate chips studded throughout the ice cream.

Yes, this cookie dough ice cream means business.

The individual components may be wonderful and delicious – but together, they create a taste and texture explosion that will have you craving more.

And just for good measure… let’s add a vegan chocolate fudge sauce into the mix. (Because… when chocolate fudge sauce is an option, not choosing it would be just silly.)

Here’s a confession for you: I could easily and effortlessly eat this chocolate fudge sauce WITH A SPOON and be happy. Just me, the fudge sauce, a spoon… heaven. Pure chocolate heaven.

Close-up of the vegan chocolate fudge sauce being drizzled onto the vegan cookie dough ice cream.

But let’s take a step back and go through the individual components of this vegan dessert masterpiece (if I do say so myself).

First up: the vegan vanilla ice cream. Technically, it’s a frozen bananas-based nice cream, which makes it a bit healthier and no less delicious.

Overhead shot of adding sweetened condensed coconut milk to blended frozen bananas.

But the secret ingredient – the ingredient that makes it extra luscious, extra decadent and extra delicious… is sweetened condensed coconut milk. If you’ve never tried it, you’re missing out. (UK peeps: you can get it via Ocado!)

I’m firmly convinced that condensed coconut milk is magic. Coconutty, sweet, delicious magic. And it passes all that magic onto this cookie dough ice cream.

I’ve also used Nature’s Charm condensed coconut milk in the cookie dough AND the chocolate fudge sauce, and it worked like a treat every single time. (And if I’ve eaten some of it on its own… well, that’s between me and the condensed coconut milk, mmkay?)

Overhead shot (close-up) of cookie dough ice cream before freezing.

The vegan “cookie dough” is a simple mix of almond flour, coconut cream, condensed coconut milk, vanilla paste and chocolate chips. And… it’s so darn good.

For the vegan chocolate fudge sauce, all you have to do is heat together dark chocolate, cocoa powder, almond milk, a pinch of salt and condensed coconut milk – until it becomes luscious, glossy and just wonderful.

To actually make the ice cream, all you have to do is layer the vegan vanilla ice cream with chunks of the vegan cookie dough and chocolate chips. It’s best to freeze it overnight, so it’s nicely scoopable. What I love about this cookie dough ice cream is that even when frozen, the cookie dough bits still remain soft and almost fudgy – not hard or unpleasant at all!

Vegan cookie dough ice cream in a loaf tin, with cookie dough pieces and chocolate chips on top.

And then… well, the best part, obviously. The scooping and the drizzling and the eating. Before you tuck in, just take a moment to take in the wonder that is this VEGAN cookie dough ice cream, smothered in chocolate fudge sauce.

As always, enjoy.

Scoops of vegan cookie dough ice cream in a white bowl, being drizzled with vegan chocolate fudge sauce. Another bowl of ice cream is in the background.

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Vegan Cookie Dough Ice Cream (Gluten Free, Dairy Free, Vegan)

It truly doesn’t get much better than this vegan cookie dough ice cream – especially when it’s smothered in luscious vegan chocolate fudge sauce. Cookie dough lovers: this one’s for you!

Course Dessert
Cuisine Dairy Free, Gluten Free, Vegan
Keyword cookie dough ice cream, dairy free ice cream, edible cookie dough, vegan chocolate fudge sauce, vegan cookie dough ice cream, vegan ice cream recipe
Prep Time 30 minutes
Cook Time 5 minutes
Freezing Time 8 hours
Total Time 35 minutes
Servings 6
Author Kat | The Loopy Whisk

Ingredients

For vegan vanilla ice cream:

  • 6 frozen bananas
  • 1/4 cup (50 g) coconut cream (you can increase the amount of coconut cream if you want a stronger coconut flavour and/or a milder banana flavour, Note 1)
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 - 2 tbsp lemon juice (optional, this prevents the bananas from oxidising and makes the ice cream more refreshing)

For vegan cookie dough:

  • 1 1/2 cups (145 g) almond flour
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1/8 cup + 1 tbsp (40 g) coconut cream (Note 1)
  • 1/4 cup chocolate chips (plus extra for assembling the ice cream)

For vegan chocolate fudge sauce:

  • 2 oz (60 g) 70%+ dark chocolate, chopped
  • 1/4 cup (30 g) cocoa powder
  • 2 tbsp (40 g) sweetened condensed coconut milk
  • 1/2 cup (120 mL) non-dairy milk (such as almond, soy or oat milk)
  • pinch of salt

Instructions

For vegan vanilla ice cream:

  1. In a food processor or high speed blender, blend the frozen bananas until smooth. 

  2. Add the coconut cream, sweetened condensed coconut milk, vanilla paste and lemon juice (optional), and blend until combined and smooth.

For vegan cookie dough:

  1. Combine all cookie dough ingredients except the chocolate chips and mix until the dough comes together – it shouldn't be sticky, but it should hold together well.

    If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.

  2. Add the chocolate chips and mix until they're evenly distributed within the cookie dough.

  3. Roll balls of the cookie dough (about 1 - 2 teaspoons worth per ball).

To assemble the vegan cookie dough ice cream:

  1. In a freezer-safe container, layer vegan vanilla ice cream with the cookie dough pieces and chocolate chips until you use up all of the ice cream and cookie dough.

  2. Cover the container (with a lid, cling film or aluminium foil) and freeze for a minimum of 8 hours or (preferably) overnight.

For vegan chocolate fudge sauce:

  1. In a saucepan, heat all vegan chocolate fudge sauce ingredients together with mixing, until the chocolate has melted and you get a luscious, glossy, smooth chocolate sauce.

  2. Allow to cool to room temperature.

For serving:

  1. Allow the ice cream to thaw slightly (for about 10 to 15 minutes) at room temperature before serving – this will allow it to be nicely scoopable.

  2. Scoop ice cream into bowls and drizzle (generously) with the vegan chocolate fudge sauce.

  3. Enjoy!

Storage:

  1. The vegan cookie dough ice cream keeps well in an air-tight container in the freezer for about 1 month.

  2. The vegan chocolate fudge sauce keeps well in a closed container in the fridge for about 1 week. Before using, re-heat it briefly in the microwave to room temperature/warm (to make it nicely pourable).

Recipe Notes

Note 1: You can get coconut cream by putting coconut milk (the type from a can, with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).

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