Chocolate Chip Cookie Dough Ice Cream [Vegan]

I’m officially hooked on vegan ice cream. Who knew that a non-dairy treat could be so rich, creamy, and satisfying? Well, I guess Wheeler Del Toro did – and I am forever indebted to him for introducing me to a lower-calorie & lower-fat version of a classic dessert.

There are tons of choices when it comes to ice cream flavors, but when a craving for Chocolate Chip Cookie Dough strikes, nothing else will suffice. So when inspiration struck to create a vegan version, I couldn’t get the idea out of my head.

The ice cream base itself is reminiscent of cookie dough, thanks to a touch of butter combined with both granulated and brown sugar.

As for the actual bits of cookie dough, I chose to create a raw version using cashews, dates, vanilla extract, salt, and chocolate chips.

The raw cookie dough couldn’t be easier to make. In fact, I made a double batch so there would extra to snack on ;).

Just process raw cashews until ground:

Add in plump Medjool dates and process until…

… the “dough” sticks together when pinched, like so:

After adding in vanilla and salt, you “knead” in the chopped chocolate chips:

As a cookie dough fiend, I could go to town on this ball of dough… especially because there’s no risk of salmonella poisoning from raw eggs!

The dough is rolled into little balls, which are added to the ice cream during the last few minutes of churning.

The end result is creamy, just sweet enough, and studded with decadent-tasting raw cookie dough bits.

Some of these photos show the ice cream garnished with extra cookie dough pieces, which I highly recommend for the ultimate cookie dough ice cream experience ;).

A note about the almond milk/soy creamer base: both dairy substitutes have distinctive flavors (which depend on the brand you buy); neither of which can pass off as regular cow’s milk. If you know you don’t like one (or both) of them, you might want to sub in coconut milk beverage and coconut creamer.

That being said, if you do like the flavor of almond and soy milk, you are going to LOVE this ice cream!

Easily scoopable after just a couple of minutes sitting on the counter, this vegan ice cream tastes incredibly indulgent. Though it may not be a dead ringer for its dairy cousin, it fully satiated my desire for chocolate chip cookie dough ice cream!

Chocolate Chip Cookie Dough Ice Cream

Printer-Friendly Recipe

Vegan Cookie Dough Ice Cream Ingredients:

• 1 cup plain almond (or soy) milk, divided
• 2 Tbsp arrowroot powder
• 1 Tbsp Earth Balance margarine
• 1/4 cup evaporated cane juice or granulated sugar
• 1/4 cup lightly packed brown sugar
• 2 cups (1 pint) plain soy creamer
• 1 Tbsp pure vanilla bean paste or extract

Raw Vegan Chocolate Chip Cookie Dough Ingredients:

• 1/2 cup raw cashews
• 3 large soft Medjool dates, pitted (about 1/4 cup)
• 1/2 tsp pure vanilla extract
• 1/8 tsp Kosher salt
• 1 Tbsp vegan chocolate chips, coarsely chopped

Directions:

1. In a small bowl, whisk together 1/4 cup almond (or soy) milk and arrowroot powder until well-mixed. Set aside.
2. Melt margarine in a medium saucepan set over medium heat. Whisk in both sugars until well-mixed. Pour in remaining 3/4 cup milk and soy creamer. Allow mixture to come to a gentle boil, (bubble are just starting to burst on the surface), stirring occasionally, then remove from heat. Immediately add milk and arrowroot mixture (ice cream base with thicken noticeably). Stir in vanilla bean paste (or extract).
3. Let ice cream base come to room temperature, and then let sit in the refrigerator until well-chilled, at least 2-3 hours. If a “skin” develops on the surface, just stir it back in.
4. As the ice cream base chills, prepare the cookie dough. In a food processor fitted with the steel blade, process cashews until finely ground. Add in the pitted dates and process until the mixture starts to come together. Add in the vanilla extract and salt; process until combined. Remove the dough from the processor and knead in the chopped chocolate chips. Form dough into a ball and chill in the refrigerator for 15 minutes. Pinch off 1/2-inch pieces of dough, roll into little balls, and place on a plate; chill in the refrigerator.
5. When the ice cream base is fully chilled, freeze according to ice cream maker manufacturer’s instructions, dropping in the pieces of chilled cookie dough during the last few minutes of churning. Serve immediately as soft serve or chill in the freezer until “ripened” (hardened).
6. Garnish with additional cookie dough pieces, if desired.