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three scoops of healthy vegan peanut butter cookie dough ice cream in a small brown bowl

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.