This Vegan Cookie Dough Ice Cream is a delicious and creamy alternative for anyone who can’t go without their usual Ben & Jerry's.
I saw online recently that someone had made a video to show everyone how to make Ben & Jerry’s cookie dough ice cream while they are at home. So, of course, I decided I had to give it a go! So, with a few essential changes to ensure it is vegan I have created this great recipe.
It came out deliciously creamy and very satisfying! And even better, it made enough for around 4 portions! Why not try it with some chocolate or caramel syrup?
This recipe couldn't come at a better time! We have been having some gloriously hot weather recently and I decided it was about time I tried making my own Ben & Jerrys ice cream.
This is a long recipe to make and involves a lot of waiting for things in the fridge or freezer. However, some things you can get done while you wait, like making the cookie dough and chocolate pieces while the ice cream mix is in the fridge.
Because I used coconut milk for this recipe there was a hint of coconut in the taste. This may be a bit off putting to you, but it wasn't a strong taste and actually went quite nicely with the cookie dough. I’m not a fan of coconut myself so you can trust me when I say the coconut flavour was surprisingly nice in this ice cream.
You will need a mixer or ice cream churner to make this recipe
Nutrtional Information Per Portion;
Calories: 606.3
Fat: 37.875g
Carbohydrates: 64.775g
Fiber: 0.7g
Protein: 5.15g
Calcium: 26mg
Iron: 5.25mg
We hope you love this ice cream as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Cookie Dough Ice cream - Serves 4
Ingredients
Icecream:
2 Tins Full Fat Coconut Milk (Placed in the fridge overnight - Only use the solid part, drain the liquid out)
½ Cup granulated Sugar
1 ½ Tbsp Cornflour
2 Tsp Vanilla
Cookie dough:
3 tbsp Vegan Butter, Softened
2 tbsp Caster Sugar
2 Tbsp Brown Sugar
¼ tsp Vanilla
¾ Cup Plain Flour
2 tbsp Vegan Choc Chips
Chocolate Pieces:
2 tbsp melted chocolate
Method
Put your electric mixing bowl in the freezer.
Mix together one tin of coconut milk and the cornstarch. Then set this aside.
Set a pan on medium heat and combine the second tin of coconut milk and the sugar. Mix until sugar has fully dissolved.
Mix in the vanilla.
Mix in the cornstarch and coconut milk until well combined.
Bring the mix to a boil and stir continuously until mixture has thickened. About 5 mins.
Pour the mix into a shallow tray and cover. Make sure the clingfilm is touching the mixture.
Leave it in the fridge for at least 4 hours.
While the coconut mix is in the fridge, prepare your cookie dough and chocolate piece.
For the cookie dough, cream together the butter, caster sugar, brown sugar, and vanilla.
Then mix in the four to form a dough.
Mix in the chocolate chips.
With your hands make small balls out of the cookie dough about a teaspoon each.
Place on a tray and freeze for 1 hour.
To make the chocolate pieces, melt some chocolate and pour into baking paper.
Use a spoon to spread the melted chocolate thinly over the baking paper.
Freeze for 1 hour.
When frozen, break the chocolate into pieces.
When your ice cream mix is ready, put it into your now frozen mixing bowl. Use your bread hook to churn the mix for about 10 minutes.
Use a spoon to gently mix in the chocolate pieces and cookie dough.
Pour the mix onto a tray and freeze for 2-4 hours.
Serve
Enjoy!
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