Vegan Cookie Dough Ice Cream
Prep time: 
Cook time: 
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  • 1 cup raw cashews, soaked overnight and drained
  • ¼ cup coconut sugar (substitute with brown sugar)
  • ¼ cup maple syrup
  • 1.5 cups full-fat coconut milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil
  • ½ cup creamy peanut butter
  • 2 tbsp coconut milk
  • ¼ cup coconut sugar (substitute with brown sugar)
  • 1 tsp vanilla extract
  • ¾ cup almond flour
  • ½ cup dairy free dark chocolate chips
  1. Soak your cashews the night before or at LEAST 6 hours in warm water
  2. In your blender combine the cashews with the coconut oil and maple syrup until fine.
  3. Add the rest of your Icecream ingredient and blend until creamy and smooth
  4. Chill the mixture in the freezer for 2-3 hours, before adding the cookie dough bites*
  5. -
  6. For the cookie dough, add coconut oil, peanut butter, coconut sugar and vanilla to a mixing bowl and use a spatula or spoon to combine. Add flour a little at a time and stir until the mixture gets thick and slightly crumbly.
  7. (Add in a little coconut or other non-dairy milk to add moisture)
  8. Then add chocolate chips and stir again.
  9. Once the Icecream is slightly frozen , stir in the cookie dough bites and sprinkle some over the Icecream.
  10. I stored them in a rectangular baking tin with baking paper inside.
  11. Cover well and freeze for at least 4 hours or until firm.
  12. * I learned that the Icecream gets more creamy when I stirred the mixture in the freezer every 20 minutes. It's worth to do it if you don't have an Icecream maker.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at