Vegan Peanut Butter Cookie Dough Ice Cream (Ben & Jerry’s Copycat)

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This healthy Vegan Peanut Butter Cookie Dough Ice Cream is dairy-free, egg-free, refined sugar-free, super creamy and so much better than Ben & Jerry’s. Version without ice cream maker included!

Curb your ice cream cravings with this Healthy Vegan Peanut Butter Cookie Dough Ice Cream!

This is not the first cashew milk ice cream recipe on the blog, I made a vegan coffee ice cream a couple of weeks ago which was such a success with you guys that I needed to take this a step further.

A step further as in Peanut Butter and Cookie Dough Ice Cream!

Yep, sounds and looks just like the one from Ben & Jerry’s, right?! I thought you might like that. And I tell you a secret, this one is not just better than Ben & Jerry’s, it’s also better FOR you.

What I love about cashew-based desserts is that cashew nuts are quite neutral in taste and take on all added flavors extremely well.

Why this Vegan Peanut Butter Cookie Dough Ice Cream is much better than Ben & Jerry’s: 

• It’s made without refined sugar – we sweeten the ice cream base with maple syrup only.
• It has a super creamy texture that rivals all egg custard ice cream bases. But without any dairy thanks to magical cashew nuts! 
• This vegan cookie dough ice cream recipe uses sugar-free peanut butter powder instead of peanut butter making it lower in calories than traditional cookie dough ice creams.

How to make Vegan Peanut Butter Cookie Dough Ice Cream: 

Guys, this vegan peanut butter cookie dough ice cream is SO SIMPLE! No heating, cooking, thickening required, passing through sieves.  Just blend the ingredients until completely smooth, chill and churn.

Make the Cashew Milk Ice Cream Base:

Start by rinsing and drain the cashew nuts and put them in the container of your blender. Add cashew milk and peanut butter powder (I like this one as it’s sugar-free) and blend until completely smooth.

Add all the remaining ice cream base ingredients apart from the mini chocolate chips. Blend the base together until very smooth and well combined. This should take about 2 minutes.

Transfer your cashew ice cream base to a shallow container, cover in plastic wrap, and place in the refrigerator to let it chill all the way through. You can chill the ice cream base overnight if you prefer. While your ice cream base is chilling, make your vegan cookie dough.

Make the Vegan Peanut Butter Cookie Dough: 

Combine all cookie dough ingredients except the chocolate chips in a food processor and pulse until the cookie dough comes together. It shouldn’t be sticky, but it should hold together well.

If the peanut butter cookie dough still feels a bit too sticky, add some more almond flour and stir until the texture feels right. If it’s too crumbly, add some more coconut cream.

Toss in the dark mini chocolate chips and mix until they’re evenly distributed within the cookie dough. Roll small balls of the cookie dough (about 1 – 2 teaspoons worth per ball). Now place your vegan cookie dough pieces on a lined baking pan or chopping board and freeze for at least 15 to 20 minutes.

Assemble: 

Once your vegan ice cream base is chilled, transfer it to the pre-frozen base of your ice cream maker. Churn the ice cream according to manufacturer’s instructions.

Once it is thick and creamy like soft-serve, add mini chocolate chips and the pre-frozen cookie dough chunks.

Churn your cookie dough ice cream for 30 seconds more or until chocolate chips and cookie dough is evenly distributed.

Transfer it to a loaf pan, cover, and place in the freezer. Allow ice cream to freeze all the way through, about another 2 hours.

To serve, remove your Vegan Cookie Dough Ice Cream from the freezer and allow it to thaw for 10 minutes before scooping.

Can I make this vegan ice cream recipe without an ice cream maker? 

Yes, you can make this ice cream recipe without an ice cream maker but it won’t be quite as creamy.

This is what you can do if you don’t have a machine: Make your cashew ice cream base. Once it’s ready, transfer it to a lined baking sheet (!) and place it in the freezer.

When the cookie dough ice cream is frozen, break it into chunks (I smash it with a rolling pin) and blend the chunks in a food processor. Blend until it becomes smooth and creamy like soft serve. This may take up to 10 minutes. Don’t be tempted to add any liquids. Transfer the soft serve to a lined loaf pan or sealable container return to the freezer.

How to store vegan cookie dough ice cream correctly: 

It’s best to store this recipe in an airtight sealable container in the back of your freezer, not in the door. The back is the best spot as there are minimal fluctuations of temperature. This way, your vegan cookie dough ice cream will be good for up to 2 weeks.

For easy serving, dip the ice cream scoop in room temperature or warm water between every scoop. Shake off the excess water before dipping the scoop into the cookie dough ice cream.

Tips for making the best Vegan Peanut Butter Cookie Dough Ice Cream: 

• Use a sugar-free peanut butter powder like this one for this recipe to keep this ice cream refined sugar-free.
• If you forgot to soak the cashews, cover them with hot water and let them stand at room temperature for about 15 minutes. 
• Don’t skip the salt in the ice cream base. Not only does it enhance the flavor, but it also affects how water freezes and effectively lowers the freezing point. 
• You can use almond milk instead of cashew milk.
• For this recipe, I use my Cuisinart Ice Cream Maker which works super well and churns my ice cream to melt-in-your-mouth creamy perfection every time.

More vegan ice cream recipes:

Strawberry Rhubarb Nice Cream 

Mango Nice Cream 

Vegan Coffee Ice Cream 

★ Did you make and love this vegan peanut butter cookie dough ice cream recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Print

Vegan Peanut Butter Cookie Dough Ice Cream

This healthy Vegan Peanut Butter Cookie Dough Ice Cream is dairy-free, egg-free, refined sugar-free and so creamy and delish, you won't believe it's made without cream! Version without ice cream maker included!

Course Dessert

Cuisine #Vegan, American, sugar-free

Keyword vegan cashew milk ice cream, vegan cookie dough ice cream, vegan peanut butter cookie dough

Prep Time 15 minutes

Churning and chilling 2 hours 45 minutes

Total Time 15 minutes

Servings 6 servings

Calories 300 kcal

Author Kiki Johnson

Ingredients

• 1 1/2 cup raw cashews soaked in cold water for 2-3 hours
• 2 cups cashew milk
• 5 tbsp peanut butter powder sugar-free
• 1/2 cup maple syrup
• 2 tbsp coconut oil extra virgin
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark mini chocolate chips

For vegan cookie dough:

• 1 1/2 cups almond flour + 2 tbsps 150 g
• 2 pinches salt
• 2 tbsp peanut butter powder sugar-free
• 3 tbsp maple syrup 60 g
• 1/8 cup coconut cream piled up, 40 g
• 1/4 cup chocolate chips

Instructions

1. Place the bowl of your ice cream maker in the freezer the night before. 

2. Rinse and drain the cashew nuts. Add cashew milk, peanut butter powder and cashews to a high-powered blender and blend until completely smooth.

3. Add all the remaining ice cream base ingredients apart from the mini chocolate chips and blend everything together until very well combined. This can take about 2 minutes.

4. Transfer your base to a shallow container, cover the surface with plastic wrap, and place the container in the refrigerator to let the ice cream base chill all the way through. You can do this over night.

5. While your cashew ice cream base is chilling, make your vegan peanut butter cookie dough.

6. Combine all peanut butter cookie dough ingredients except the chocolate chips and mix until the dough comes together. The texture shouldn't be sticky, but should hold together well. Like regular cookie dough.

7. If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.
8. Add the chocolate chips and mix until they're evenly distributed within the cookie dough.

9. Roll small balls of the cookie dough using about 1 - 2 teaspoons per ball. 

10. Place cookie dough pieces on a baking pan and freeze for at least 20 minutes.

11. When ice cream base is chilled, transfer it to the frozen base of your ice cream maker. Churn the cookie dough ice cream according to manufacturer's instructions. Once it is thick and creamy like soft-serve, add 1/2 cup mini chocolate chips along with the frozen cookie dough chunks. Churn the ice cream for another 30 seconds more or until chocolate chips and cookie dough is evenly distributed.

12. Transfer the ice cream to a loaf pan, cover, and place in the freezer. Allow ice cream to freeze all the way through, about another 2 hours.

13. To serve, remove from freezer and allow ice cream to thaw for 10 minutes before scooping.

14. Store your ice cream in an airtight container in the freezer for up to 2 weeks.

Recipe Notes

• Use a sugar-free peanut butter powder like this one for this recipe to keep this ice cream refined sugar-free.
• If you forgot to soak the cashews, cover them with hot water and let them stand at room temperature for about 15 minutes. 
• Don't skip the salt in the ice cream base. Not only does it enhance the flavor, but it also affects how water freezes and effectively lowers the freezing point. 
• You can use almond milk instead of cashew milk.
• For this recipe, I use my Cuisinart Ice Cream Maker which works super well and churns my ice cream to melt-in-your-mouth creamy perfection every time.