RECIPE
13 INGREDIENTS8 STEPS2HR 40MIN

Vegan Cookie Dough Ice Cream

5.0
3 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Learn how to make chocolate chip cookie dough ice cream at home, all you need is a blender, ice cream maker and mixer! Use this ice cream recipe as a vegan and healthy alternative to store bought ice cream.

2HR 40MIN

Total Cooking Time

13

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1/4 cup
Brown Sugar
1 cup
1/2 cup
Coconut Oil
Earth Balance
1 Tbsp
1/2 tsp
2 Tbsp
Brown Sugar
3/4 cup
Vegan Chocolate Chips
1 cup
Raw Cashews
soaked for at least 4 hours or overnight
2 cups
Full-Fat Coconut Milk , chilled
1/2 cup
Almond Milk
1 pinch
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Directions

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Step 1
In a mixing bowl, add Brown Sugar (1/4 cup) , Granulated Sugar (1/4 cup) , and Coconut Oil (1/2 cup) . Mix until blended.
Step 2
Slowly add in All-Purpose Flour (1 cup) , then Vanilla Extract (1/2 tsp) , Salt (1/2 tsp) , Brown Sugar (2 Tbsp) , Granulated Sugar (2 Tbsp) , and the Vegan Chocolate Chips (3/4 cup) . Mix until combined.
Step 3
Time to make the ice cream. Blend together the rinsed Raw Cashews (1 cup) with Almond Milk (1/2 cup) until you reach a thick and creamy consistency.
Step 4
Transfer to a new mixing bowl and add the chilled Full-Fat Coconut Milk (2 cups) , Vanilla Extract (1/2 Tbsp) , Salt (1 pinch) , and Granulated Sugar (3/4 cup) .
Step 5
Mix until very smooth and creamy.
Step 6
Transfer liquid mixture to ice cream mixture and churn for 20 minutes. (If you don't have an ice cream mixer, you can fold in your cookie dough then freeze up the batter.)
Step 7
Once it starts to solidify, add the cookie dough and churn for 5 more minutes.
Step 8
Transfer to your container. Serve as is for a soft serve texture or stick into freezer for at least 2 hours for the ice cream to harden completely.

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