Vegan Cookie Dough Ice Cream Recipe

Vegan cookie dough ice cream in pastel bowls.

The Spruce/Bahareh Niati

Prep: 15 mins
Cook: 0 mins
Freezing Time: 8 hrs
Total: 8 hrs 15 mins
Servings: 16 servings
Nutrition Facts (per serving)
237 Calories
15g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 237
% Daily Value*
Total Fat 15g 19%
Saturated Fat 10g 51%
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 18g
Protein 2g
Vitamin C 1mg 3%
Calcium 27mg 2%
Iron 2mg 12%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is the ultimate when it comes to homemade vegan ice creams that defy reason. It pairs vegan cookie dough with vegan coconut ice cream into a delicious and creamy treat that is perfect for a hot day.

Feel free to use store-bought vegan cookie dough or another favorite homemade vegan cookie dough of your choosing.

You can prepare both the cookie dough and the coconut milk ice cream mixture the night before serving, and then mix everything in your ice cream maker the following day for a quick treat.


For the Cookie Dough:

  • 6 tablespoons margarine

  • 3/4 cup lightly packed brown sugar

  • 1/2 teaspoon salt

  • 1 cup all-purpose flour, heat-treated (see note below)

  • 1 teaspoon pure vanilla extract

  • 1/4 to 1/2 cup soy, almond, or other dairy-free milk alternative

For the Coconut Milk Ice Cream:

  • 2 cans full-fat coconut milk

  • 3/4 cups sugar, preferably organic unrefined cane

  • 1 teaspoon pure vanilla extract

  • 1 pinch salt

Steps to Make It

Make Cookie Dough

  1. Gather the ingredients.

    Ingredients for vegan cookie dough.

    The Spruce/Bahareh Niati

  2. In a medium-size mixing bowl using an electric hand mixer, cream together the margarine and sugar until smooth.

    Creamed vegan cookie dough batter in a bowl.

    The Spruce/Bahareh Niati

  3. Add the salt, vanilla, and soy milk, and mix again until smooth.

    Milk added to vegan cookie dough batter.

    The Spruce/Bahareh Niati

  4. Add in the heat-treated flour and mix until the dough just comes together, adding a little extra soy milk or other dairy-free milk a tablespoon at a time if necessary.

    Mixed vegan cookie dough batter.

    The Spruce/Bahareh Niati

  5. Divide the dough in half. Wrap one half in plastic wrap and place in the freezer, and wrap the other in plastic wrap and place in the refrigerator. Let both chill overnight.

    Vegan cookie dough batter wrapped in plastic.

    The Spruce/Bahareh Niati

Make the Ice Cream

  1. Gather the ice cream ingredients and cookie doughs.

    Ingredients for vegan cookie dough batter ice cream.

    The Spruce/Bahareh Niati

  2. In a large mixing bowl, mix together the coconut milk, cane sugar, vanilla, and salt until the sugar is dissolved.

    Adding sugar to ice cream mixture.

    The Spruce/Bahareh Niati

  3. Pour the coconut milk mixture into the bowl of an ice cream maker, along with the refrigerated portion of cookie dough.

    Vegan ice cream cookie dough in an ice cream machine.

    The Spruce/Bahareh Niati

  4. When the machine is finished or has just a minute or so left, add the frozen cookie dough in pieces to the ice cream and stir just to distribute.

    Vegan cookie dough in an ice cream machine.

    The Spruce/Bahareh Niati

  5. Pour into a 2-quart glass container in the freezer for 2 hours or until firm. When ready to serve, allow ice cream to thaw for 5 to 10 minutes before serving, and serve cold! Ice cream will keep in an airtight container in the freezer for several weeks.

    Vegan cookie dough ice cream in glass container.

    The Spruce/Bahareh Niati

How to Heat Treat Flour

Consuming raw flour creates a risk of foodborne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30 second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.