This Vegan Chocolate Chip Cookie Dough Ice Cream is a treat you’ll want to enjoy year-round! Made with just 10 ingredients, it’s filled with chunks of homemade cookie dough and sprinkled with mini chocolate chip pieces nestled within a soft and creamy vanilla ice cream.
Ingredients You’ll Need to Make Vegan Chocolate Chip Cookie Dough Ice Cream
- all- purpose flour – it’s important that the flour used in this recipe is heat treated! Flour can actually be contaminated with harmful bacteria like e.coli and salmonella. Heat treat your flour in the oven at 350° for 7-10 minutes or until it’s reached an internal temperature of 165 degrees F.
- vegan butter – an essential part of any cookie dough recipe is vegan butter. I typically use Earth Balance
- organic brown sugar – I love the flavor that brown sugar lends to cookie dough, but if you’re in a pinch, you can also use organic cane sugar.
- vanilla extract – vanilla extract will ensure both your vanilla ice cream and cookie dough has flavor. Be sure to use a quality vanilla extract when possible for the best results.
- unsweetened almond milk – the almond milk in this recipe is used to help form the cookie dough. If needed, feel free to substitute with another non-dairy plant milk or even water.
- mini semi-sweet chocolate chips – I recommend using mini chocolate chips for this recipe because they’re a lot easier to enjoy in ice cream. Traditional-sized chocolate chips are a little harder to eat when frozen.
- vegan heavy whipping cream – as with most dairy-free substitutes, all are not created equal. I found the best results using Country Crock heavy whipping cream. I tried Califia as well, and I do not recommend this brand for whipping.
- sweetened condensed oat milk – you can used whatever dairy-free condensed milk you’d like. I personally love all things oat milk!
How to Make Vegan Chocolate Chip Cookie Dough Ice Cream
You won’t believe how easy it is to make this Vegan Chocolate Chip Cookie Dough Ice Cream! The first thing you’ll want to do is gather all of your ingredients. There’s nothing worse than getting halfway through a recipe only to realize that you don’t have everything you need!
Once everything is accounted for, you’ll start by making your cookie dough. Preheat the oven to 350 and spread the flour over a cookie sheet. Transfer it to the oven and allow it to bake for 7-10 minutes or when the flour has reached an internal temperature of 165 degrees Fahrenheit. Do not skip this step. Heat treating your flour is what makes this recipe safe to eat.
At some point in time we all heard that eating raw cookie dough wasn’t a great idea and this is one of the reasons why. There’s always the possibility that there could be harmful bacteria in your flour, so it’s important to kill that bacteria off before consuming raw cookie dough. Once your flour has been treated, you’ll proceed with the cooke dough recipe as instructed.
Cream together your brown sugar and vegan butter using a hand mixer, then add your sea salt, and vanilla extract. You can mix these together using a spatula or continue using the hand mixer to combine the ingredients. Once the dough is formed, you can stir in your mini chocolate chips.
Use a small cookie scoop to retrieve the dough from the bowl and form little balls of cookie dough. Keep in mind that smaller pieces of cookie dough will be easier to scoop. So unless you enjoy eating big globs of cookie dough like me, try to make them about ½ inch pieces.
Alternatively, you can roll out your cookie dough until it’s about ½ inch thick and use a knife to cut the dough into small squares. Set these aside while the ice cream mixture is being made.
To make the Vegan Chocolate Chip Cookie Dough Ice Cream, add the heavy whipping cream to a large bowl and use a hand mixer to beat the cream until stiff peaks are formed and the mixture is light and airy. Add the condensed milk, salt, and vanilla extract then use a spatula to fold the ingredients into each other and the condensed milk is fully incorporated.
Grab a freezer-safe container that you would like to use to keep your Vegan Chocolate Chip Cookie Dough Ice Cream, then begin layering. Cover the bottom of the dish with a layer of the ice cream mixture (about ½ inch), a few pieces of cookie dough, and mini chocolate chips to taste. Repeat the layering process until all ingredients have been depleted.
Cover the dish and transfer your Vegan Chocolate Chip Cookie Dough Ice Cream to a shelf in your freezer. Allow the ice cream to set for 8 hours or overnight.
When you’re ready to enjoy the ice cream allow it to set out for 5 minutes or so to soften. Enjoy!
Vegan Chocolate Chip Cookie Dough Ice Cream Q&A:
Can I use store-bought cookie dough?
Yes! As long as it’s vegan cookie dough that was intended to eat raw. This indicates that the flour used in the recipe was heat-treated. Using store bought cookie dough is a great way to save time.
Is it really necessary to heat treat the flour prior to using?
Yes. Absolutely yes! Many people think that the eggs used in traditional cookie recipes is the only reason for not consuming raw cookie dough. This is only partially true. You shouldn’t eat raw cookie dough because of eggs (obviously none in this recipe!), and because of the flour. Flour can actually be contaminated with harmful bacteria like e.coli and salmonella.
While lots of flour is typically safe to eat, don’t run the risk! Heat treat your flour in the oven at 350° for 7-10 minutes or until it’s reached an internal temperature of 165 degrees F.
What’s the best vegan heavy whipping cream to use for Vegan Chocolate Chip Cookie Dough Ice Cream?
While testing this recipe I tried two different brands— Califia and Country Crock. I was quickly reminded that when it comes to vegan substitutes, brands DO MATTER! I tried Califia twice and couldn’t get it to whip for the life of me.
I read some reviews online and saw that Country Crock received good reviews consistently and I agree with them. This brand whipped in no time and created the best consistency! I also liked that it was more accessible and more stores seem to carry it.
How long does this Vegan Chocolate Chip Cookie Dough Ice Cream last?
Technically this can last for up to 1 month in the freezer, but it’s best to enjoy it within 1 – 2 weeks for the best flavor.
Why do I need to let it sit out before eating?
Since this ice cream recipe is homemade, it’s free from preservatives that many store bought ice cream brands use, helping it to maintain its consistency and last longer than perhaps it should.
How do I store my Vegan Chocolate Chip Cookie Dough Ice Cream?
Using an air tight container is ideal, but if you don’t have a container large enough, be sure to cover it tightly. Keep it in the freezer to stay frozen.
Tips for Making the Best Vegan Chocolate Chip Cookie Dough Ice Cream
- Whip your vegan heavy whipping cream really well. The fluffier the better. Fluffy heavy whipping cream results in smooth, creamy ice cream.
- Be sure your cookie dough chunks aren’t too big (unless you want it that way). The beauty of creating your own ice cream is that you get to choose how much of what goes in. Smaller cookie dough pieces will be easier to eat and scoop.
- Use the best vegan heavy whipping cream. All vegan heavy whipping cream is not created equal! As I mentioned above, Country Crock has worked consistently for me time after time.
- Allow your ice cream to freeze long enough. The best part of ice cream is that it’s a frozen treat! Nobody likes runny ice cream, so be sure to make your Vegan Chocolate Chip Cookie Dough Ice Cream well enough in advance so that you can ensure it’s had time enough to freeze through.
I know you’re gonna love this Vegan Chocolate Chip Cookie Dough Ice Cream! It’s made with less than 10 ingredients and is filled with that classic chocolate chip cookie dough flavor! Give this recipe a try and let me know how it goes in the comments below!
If you love this Vegan Chocolate Chip Cookie Dough Ice Cream recipe, be sure to try my Vegan Strawberry Cheesecake Ice Cream and Vegan Cookie Butter Ice Cream recipes!
Hungry for more? Follow me on Youtube, Pinterest, Instagram, Twitter, and Facebook!
Vegan Chocolate Chip Cookie Dough Ice Cream – NO CHURN! [+VIDEO]
Ingredients
Cookie Dough
- 2 cups all- purpose flour heat treated
- 8 tbsp vegan butter softened, not melted
- 1 cup organic brown sugar
- 2 pinches sea salt
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened almond milk (as needed)
- ¾ cups mini semi-sweet chocolate chips
Ice Cream
- 16.9 ounces vegan heavy whipping cream
- 11.25 ounces sweetened condensed oat milk
- 1 tbsp vanilla extract
- ½ tsp sea salt
- ¼ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°
- Spread the flour over a baking sheet and transfer to preheated oven for 10 minutes to treat. Remove once done.2 cups all- purpose flour
- In a medium bowl, beat the softened vegan butter and brown sugar on a high speed until well combined.8 tbsp vegan butter, 1 cup organic brown sugar
- Add in the sea salt, vanilla extract and flour. Mix with a spatula. If the mixture is still crumbly, add in one tablespoon of almond milk at a time until the dough is formed and sticks together.2 cups all- purpose flour, 2 pinches sea salt, 1 tsp vanilla extract, 2-3 tbsp unsweetened almond milk
- Stir in chocolate chips.¾ cups mini semi-sweet chocolate chips
- Roll the cookie dough into small (¼-½ inch) ball pieces and set aside in the fridge to chill.
Ice Cream
- In a medium-sized bowl whip the vegan heavy cream with a hand mixer on high speed until stiff peaks are formed. Set aside.16.9 ounces vegan heavy whipping cream
- Add the condensed milk, vanilla extract, and salt to the bowl and use a spatula to fold the ingredients together until the condensed milk is well combined.11.25 ounces sweetened condensed oat milk, 1 tbsp vanilla extract, ½ tsp sea salt
- In a freezer safe container, begin layering the ice cream by spreading one layer of the ice cream over the bottom of the dish (about 1 inch thick), cookie dough balls, and a few sprinkles of chocolate chips. Continue alternating each until the contents have been depleted.¼ cup mini semi-sweet chocolate chips
- Cover and transfer to the freezer for 8 hours or overnight.
- Allow the ice cream to sit out for 5-10 minutes before serving to soften. Enjoy!
