Vegan Chocolate Chip Cookie Dough Ice Cream

Dive into scoop-ready indulgence with this vegan chocolate chip cookie dough ice cream. If you’ve ever wanted to make your own ice cream but you think it’s too hard, I’m here to prove you wrong. And not just because I like being right haha.

This recipe makes a quart of vegan cookie dough ice cream.

Table of Contents

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• Recipe
• Ingredient Substitutions
• Contact Me with Questions
• Similar Recipes

My podcast cohost, Ashley, requested this ice cream as one of the numerous flavors in her banana split ice cream cake for her half birthday. If you’re one of those people who eats raw cookie dough before you have time to bake it, this vegan ice cream recipe is for you.

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Ingredients for Vegan Chocolate Chip Cookie Dough Ice Cream Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 ½ cups (360g) nondairy milk
• 1 can (390g/14oz) full fat coconut milk
• ¾ cup (160g) organic, vegan, or raw sugar
• 3 tablespoons (24g) arrowroot powder
• 1 tablespoon (12g) vanilla extract
• vegan cookie dough

Vegan Chocolate Chip Cookie Dough Ice Cream Directions

Whisk the arrowroot powder with ¼ cup (60g) almond milk. Add 1 tablespoon (12g) vanilla. Whisk again. Set aside.

Stir ¾ cup (160g) sugar, remaining 1 ¼ cups (300g) nondairy milk, and the can of coconut milk in a saucepan over medium heat.

Once the ingredients in the saucepan start to boil, remove from heat and whisk in the arrowroot mixture.

Leave on counter covered until it cools to room temperature.

Chill in the refrigerator for 4 hours or overnight.

Make vegan chocolate chip cookie dough a day before you’re ready to churn the ice cream. I like to make the ice cream and the cookie dough the night before I want to actually eat the ice cream. Or use your favorite store bought vegan chocolate chip cookie dough.

Pour the chilled vanilla ice cream into an ice cream maker and start churning immediately.

Churn the vanilla ice cream until it gets nice and thick.

Roll your cookie dough into ½ inch balls while the ice cream churns.

Stir in the the cookie dough balls when the ice cream is done churning.

Serve immediately if you like soft serve. Or transfer the ice cream from the ice cream maker into a tupperware and freeze for up to 3 weeks.

If you like cute vegan food and want to make a kawaii ice cream cone like I did, add mini cookie ears after scooping into cones.

Ingredient Details and Substitutions

• Sugar: For the sugar in this recipe, you can use any number of sugars, as long as they’re vegan: sucanat, coconut sugar, raw sugar, organic sugar, or demurara. If you’re not sure if your sugar is vegan, you can contact the company and ask, but basically, just avoid conventional white sugar or granulated sugar, and you should be ok.
• Coconut Milk: For the can of full fat coconut milk, you can use any kind you want. I used to buy the Whole Foods organic 365 brand because it was fairly cheap, but now I buy the Thai Kitchen organic one from Costco. Trader Joe’s also sells it.
• Arrowroot Powder: If you don’t have arrowroot, you can replace it with 3 tablespoons (24g) of cornstarch. I always buy organic or non-GMO cornstarch.

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like making things to celebrate your friends’ vegan birthdays, you might also like my vanilla blueberry cake and my dairy free vegan cookie monster ice cream. For other diy ice cream recipes, check out the vegan ice cream category.

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This post links to items I mention. If you click on one, you will go to a website (like Amazon) where you can buy the product. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy ingredients to create recipes for you. Read more about this in my privacy policy.

I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

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