Vegan Cookie Dough Ice Cream

When I first discovered the magic of Vegan Cookie Dough Ice Cream, I couldn’t believe something so indulgent could be made with wholesome ingredients. It was a hot summer day, and all I craved was something cold and sweet. As I rummaged through my pantry, I stumbled upon some walnuts, Medjool dates, and a bunch of frozen bananas. The idea hit me like a scoop of ice cream on a sunny afternoon! I could create a vegan version of one of my favorite desserts without any guilt.

Each bite of this Vegan Cookie Dough Ice Cream is a delightful experience—creamy, rich, and utterly satisfying, yet made entirely from plant-based ingredients. This recipe has become my go-to for casual summer gatherings with friends. Everyone loves the combination of the soft serve and the chewiness of the cookie dough, which brings a nostalgic flavor reminiscent of childhood ice cream trucks. No one can resist such a treat, especially when it’s healthy!

As I serve this dessert, I can’t help but share the story behind it. The joy of making something that brings smiles and satisfied sighs is what cooking is all about. Every time I whip up this Vegan Cookie Dough Ice Cream, it’s not just about the recipe—it’s about the memories made around the table, the laughter shared, and the simple pleasure of enjoying a sweet treat that’s also wholesome.

Whether you’re hosting a summer barbecue or simply indulging after a long day, this ice cream is a perfect choice. You’ll love how easy it is to make and the way it satisfies your cravings without any of the guilt. So, grab your ingredients, and let’s make this fantastic treat together!

Ingredients You’ll Need for Vegan Cookie Dough Ice Cream

Using high-quality, wholesome ingredients is key to making a delicious Vegan Cookie Dough Ice Cream. Each ingredient plays a vital role, enhancing the flavor and texture while keeping it healthy. The nuts provide a creamy base, the bananas add natural sweetness, and the chocolate chips bring that irresistible cookie dough flavor into play.

• 1/2 cup walnuts (or other nut/seed) – These add a rich, buttery flavor and a wonderful texture to the cookie dough.
• 3 soft Medjool dates, pitted – These sweeten the mixture naturally, providing essential nutrients along with their delicious caramel-like flavor.
• 1/4 teaspoon vanilla extract (alcohol-free, if desired) – A hint of vanilla adds depth and enhances the sweetness of the dates.
• Pinch of sea salt – This balances the sweetness and enhances the overall flavor profile.
• 1 tablespoon mini chocolate chips – They create delightful bursts of sweetness in the cookie dough.
• 2-4 frozen bananas, cut into coins (1 banana per serving) – The base for the ice cream, these bananas give it a creamy, smooth texture.
• 1-2 tablespoons of water, as needed for blending – This helps to achieve the perfect consistency during blending.

Preparation Steps for Vegan Cookie Dough Ice Cream

Making Vegan Cookie Dough Ice Cream is a delightful process that will have you enjoying this treat in no time. Follow these steps carefully to create the perfect blend of flavors and textures. You’ll find that the process itself is fun and rewarding!

1. Start by gathering your ingredients. You’ll need to prepare the walnuts first. Place them into a mini food processor and pulse until finely ground. You want a texture that resembles a fine flour, which will serve as the base for your cookie dough.
2. Next, add the Medjool dates, vanilla extract, and a pinch of sea salt to the ground walnuts. Pulse the mixture again until it forms a sticky dough. Scrape down the sides of the processor as needed to ensure everything is well combined.
3. Once your dough is ready, mix in the mini chocolate chips. You want to fold these in gently so they’re evenly distributed throughout the dough, adding bursts of sweetness in every bite.
4. Using a spoon or your hands, scoop out rounded tablespoons of the dough and drop them onto a plate lined with parchment paper. You should be able to make about eight dough balls from this batch.
5. Now, place the dough balls in the freezer. Let them chill for at least an hour, or until they’re firm. This step is crucial for achieving that perfect texture in your Vegan Cookie Dough Ice Cream.
6. While the dough is chilling, it’s time to prepare the banana soft serve. In the same mini food processor, add one or two frozen bananas, cut into coins. This is the base of your ice cream and will provide a creamy texture.
7. Add one to two tablespoons of water to the bananas to facilitate blending. Process until you achieve a smooth and creamy consistency. You want it to be thick and creamy, similar to traditional ice cream.
8. Once you’ve reached the desired texture with the bananas, it’s time to add in the cookie dough chunks. Crumble a couple of the frozen cookie dough balls into the banana mixture, breaking each one into about four smaller pieces for distribution.
9. Stir the mixture gently to combine the cookie dough with the banana soft serve. Be careful not to overmix; you want to keep some of that delightful texture.
10. Serve your Vegan Cookie Dough Ice Cream immediately for the best experience. You’ll find that this combination of creamy banana and chewy cookie dough will quickly become a favorite!

Tips and Variations

If you want to make the most of your Vegan Cookie Dough Ice Cream, here are some helpful tips and variations to consider:

• Storage: Store any leftovers in an airtight container in the freezer. Ensure they are sealed well to prevent freezer burn.
• Freezing: You can freeze the cookie dough individually before mixing with the banana soft serve. This allows you to make smaller batches as needed.
• Pairing: Serve this ice cream with fresh fruit or a sprinkle of nuts on top for added texture and flavor.
• Flavor Variations: Experiment with adding other flavors like almond milk or even a hint of cocoa powder. This can create a chocolate version of your cookie dough ice cream!
• Serving Suggestion: Try serving this treat in a waffle cone for a fun twist!
• Nut-Free Option: If you’re allergic to nuts, consider using sunflower seeds in place of walnuts.

Serving Suggestions

When it comes to enjoying your Vegan Cookie Dough Ice Cream, there are numerous creative ways to serve it! Here are some ideas:

• On Its Own: This ice cream is delightful on its own, served in a bowl with a spoon.
• With Fresh Berries: Top the ice cream with fresh berries like strawberries or raspberries for a refreshing contrast.
• In a Cone: Serve the ice cream in a waffle cone for a fun, handheld treat that’s perfect for summer.
• As a Sundae: Create a sundae by adding a drizzle of chocolate sauce or nut butter on top.
• With Whipped Cream: Add a dollop of coconut whipped cream for a rich and creamy addition.
• Frozen Treats for Kids: Make ice cream sandwiches by placing a scoop between two oatmeal cookies for a fun dessert kids will love.
• Picnic or Outdoor Events: This ice cream is perfect for picnics or outdoor gatherings on a sunny day!

FAQ

Conclusion

This Vegan Cookie Dough Ice Cream is not just a dessert; it’s a delightful experience that brings joy and satisfaction. With its creamy texture and indulgent flavors, it’s a treat you can feel good about enjoying! I encourage you to give this recipe a try and share it with loved ones. There’s something special about creating a dessert that everyone can enjoy together, and this one is sure to become a favorite.

Vegan Cookie Dough Ice Cream

Craving something sweet? Indulge in this creamy and satisfying Vegan Cookie Dough Ice Cream. Made with wholesome ingredients like frozen bananas and nut-based dough, it's the perfect treat to enjoy on a hot day. Easy to prepare, this guilt-free dessert is a must-try tonight!

Print Recipe Pin Recipe

Servings: 2 servings

Course: Desserts

Cuisine: Vegan

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup walnuts (or other nut/seed)
• 3 soft Medjool dates , pitted
• 1/4 teaspoon vanilla extract (alcohol-free, if desired)
• Pinch sea salt
• 1 tablespoon mini chocolate chips (I used this brand)
• 2-4 frozen bananas , cut into coins (1 banana per serving)
• 1-2 tablespoons water , as needed for blending

Equipment

• Mini Food Processor

Method

 

1. Start by gathering your ingredients. You’ll need to prepare the walnuts first. Place them into a mini food processor and pulse until finely ground. You want a texture that resembles a fine flour, which will serve as the base for your cookie dough.
2. Next, add the Medjool dates, vanilla extract, and a pinch of sea salt to the ground walnuts. Pulse the mixture again until it forms a sticky dough. Scrape down the sides of the processor as needed to ensure everything is well combined.
3. Once your dough is ready, mix in the mini chocolate chips. You want to fold these in gently so they’re evenly distributed throughout the dough, adding bursts of sweetness in every bite.
4. Using a spoon or your hands, scoop out rounded tablespoons of the dough and drop them onto a plate lined with parchment paper. You should be able to make about eight dough balls from this batch.
5. Now, place the dough balls in the freezer. Let them chill for at least an hour, or until they’re firm. This step is crucial for achieving that perfect texture in your Vegan Cookie Dough Ice Cream.
6. While the dough is chilling, it’s time to prepare the banana soft serve. In the same mini food processor, add one or two frozen bananas, cut into coins. This is the base of your ice cream and will provide a creamy texture.
7. Add one to two tablespoons of water to the bananas to facilitate blending. Process until you achieve a smooth and creamy consistency. You want it to be thick and creamy, similar to traditional ice cream.
8. Once you’ve reached the desired texture with the bananas, it’s time to add in the cookie dough chunks. Crumble a couple of the frozen cookie dough balls into the banana mixture, breaking each one into about four smaller pieces for distribution.
9. Stir the mixture gently to combine the cookie dough with the banana soft serve. Be careful not to overmix; you want to keep some of that delightful texture.
10. Serve your Vegan Cookie Dough Ice Cream immediately for the best experience. You’ll find that this combination of creamy banana and chewy cookie dough will quickly become a favorite!

Notes

• Storage: Store any leftovers in an airtight container in the freezer. Ensure they are sealed well to prevent freezer burn.
• Freezing: You can freeze the cookie dough individually before mixing with the banana soft serve. This allows you to make smaller batches as needed.
• Pairing: Serve this ice cream with fresh fruit or a sprinkle of nuts on top for added texture and flavor.
• Flavor Variations: Experiment with adding other flavors like almond milk or even a hint of cocoa powder. This can create a chocolate version of your cookie dough ice cream!
• Serving Suggestion: Try serving this treat in a waffle cone for a fun twist!
• Nut-Free Option: If you're allergic to nuts, consider using sunflower seeds in place of walnuts.

Previous PostEasy Cornish Pasties

Next Post Spinach Artichoke Grilled Cheese

Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.