Vegan Peanut Butter Chocolate Chip Cookie Dough ice cream

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It’s so easy to make and only requires ten ingredients. You probably already have these ingredients, especially if your diet is vegan or dairy-free.

You’d find a lot of cashews and if you were to visit my pantry. You’ll never know when a dairy-free dessert or pasta is needed.

It’s easy to make and requires only a few ingredients!

After blending, chill the batter in the freezer for an hour and then pour it into your ice cream machine. Whip up the cookie dough while it is churning. Add the dough in the last few moments! This is SO easy and WORTH your time!

Check out that creamy goodness. Once you freeze it, it gets even better. You’re going to love it. It’s

SUPER creamyPerfectly Salty-Sweet


Chocolate chips stud the cake

Loaded with peanut butter cookie dough

You will be pleasantly surprised by the quality of this product

Perfect for sharing between two chocolate chip cookies

What? Who said it?

This recipe is for you if you love peanut butter cookie dough and you can’t resist ice cream. This recipe begs to be made this summer and stored in your freezer.

If you don’t have dairy-free or vegan friends, they will thank you for making it for them. It’s a little like getting a hug wrapped up in a cone. You can trust me. I ate it, and it felt exactly like a big hug (maybe even better).


Ice Cream

  • 1 1/4 cups cashews raw (soaked for at least six or more hours, then drained).
  • 1/4 cup brown sugar or granulated sugar
  • 1/4 cup maple syrup or agave nectar (or honey, if you’re not vegan).
  • One 14-ounce full-fat can of coconut milk (reserve some for the cookie dough).
  • 2 1/2 Tbsp coconut oil (melted)
  • 1 tsp pure vanilla extract


  • 3 tbsp coconut or vegan butter
  • I like Trader Joe’s Natural Peanut Butter.
  • Half a cup of brown sugar
  • 1 tsp pure vanilla extract
  • You can use a GF flour blend, but the texture will be grainier.
  • Enjoy Life mini chocolate chips, 1/4 cup
  • Coconut milk or another non-dairy alternative milk – 1-2 Tbsp


  • Place your ice-cream churning dish in the freezer overnight to chill. Make sure to soak cashews overnight OR for 6 hours the following day. Drain before adding to Blender.
  • Blend all ingredients until smooth and creamy, scraping sides if necessary. If you have a “liquify,” “puree,” or similar setting, use it. You want the mixture to be creamy and well-blended.
  • The mixture can be chilled in the refrigerator or freezer overnight.
  • Add the chilled mixture to an ice cream machine and stir according to the manufacturer’s instructions. This should take about 45 minutes. The mixture should look soft serve. If it does not thicken, place the mixture in the bowl of the ice-cream churning machine and put it in the freezer for a few minutes to reduce. Then, churn it again.
  • Add vegan butter, vanilla, brown sugar, and peanut butter to a bowl of mixing and combine with a wooden spoon or mixer. Stir in flour, a little bit at a time, until it is thick and crumbly. Pour, add moisture, and mix in some coconut milk or another non-dairy alternative. Add chocolate chips last and stir again. Transfer to the fridge or freezer for chilling.
  • Add 3/4 of the cookie mixture to the thickened ice cream, crumbling the dough with your hands.
  • Transfer the cookie dough to a container that can be frozen and add any remaining bits for texture. Cover and freeze for at least 4 hours.
  • Soften by letting it sit for 15 to 20 minutes. It will keep up to a week but is best served fresh.

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