Vegan Chocolate Chip Cookie Dough Ice Cream

bowl of cookie dough ice cream

5 from 1 reviews

The creamiest no churn vegan cookie dough ice cream packed with edible gluten free cookie dough balls and swirled in an insanely creamy Paleo vegan vanilla ice cream!




  1. Make sure that your flour is toasted before making the cookie dough first. See note below.
  2. Make the ice cream after the flour is toasted. Prepare the ice cream (either one) according to the directions in the post, and pour into a 9″ loaf pan.
  3. Place into the freezer to chill while you make the cookie dough.
  4. In a medium bowl, use a hand mixer to beat together together apple sauce, coconut sugar, coconut oil, and vanilla extract.
  5. Sift in flour and sea salt, and combine thoroughly. Add in dairy free milk here if needed for consistency.
  6. Fold in chocolate chips for the cookie dough. If the dough is too sticky to work with, place the dough into the fridge to chill for 15 minutes. At this point, before you make the dough balls, use a spoon to swirl the ice cream, scraping the sides if it’s started to stick. This will essentially be like churning the ice cream, but you’ll only need to do it every 15 minute for the first hour. 
  7. To roll the cookie dough into cookie dough balls, take about 2 teaspoons of dough and roll it into a small ball. Place on a baking sheet lined with parchment paper and into the fridge to chill for 20 minutes.
  8. While the cookie dough is chilling, swirl the ice cream once more, scraping down the sides.
  9. Once the cookie dough is chilled, add in half the amount of cookie dough plus the remaining chocolate chips to the ice cream, and swirl, scraping down the sides. 
  10. Place the remaining half back into the fridge to chill for another 20 minutes while the ice cream continues to freeze.
  11. After 20 minutes, add in the remaining cookie dough and swirl, scraping down the sides.
  12. Allow the ice cream to chill for another 2 hours, removing the tin from the freezer every 30 minutes to swirl and scrape down the sides. This will help it become creamy rather than icy.
  13. When ready to serve, allow the ice cream to thaw for 15 minutes before scooping onto ice cream cones or in a bowl.
  14. To store, cover with plastic wrap, tin foil, or store in an airtight container and place into the freezer.


To toast flour, preheat the oven to 350F and line a baking sheet with parchment paper. Sprinkle the flour onto the baking sheet and place into the oven to toast for 5-7 minutes. Remove from the oven and let cool before using for the cookie dough.

To make cookie dough gluten free, swap out an equal ratio of flour for almond flour or oat flour or cassava flour! Please make sure to toast the oat flour or cassava flour if using those.

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