Vegan Homemade Cookie Dough Blizzard (Gluten Free!)
This super easy vegan homemade blizzard tastes just like the classic Dairy Queen version! You’ll never know that it’s dairy free, vegan, and easily gluten free as well. Stuffed and loaded with cookie dough pieces in every bite, this homemade cookie dough blizzard even passes the flip test!
The ultimate vegan cookie dough blizzard:
If you’re looking for the perfect summer vegan dessert recipe to chill out, then you need to make this homemade blizzard recipe. It’s entirely dairy free, vegan, and even gluten free, yet tastes just like the classic Dairy Queen Blizzard we all know.
I love a good scoop of vegan vanilla ice cream or vegan chocolate ice cream, but if you’re looking for something a bit more fun and maybe nostalgic, you have to try this vegan blizzard recipe.
It’s super creamy, thick, and even passes the flip test.
You’re just going to love this easy vegan homemade blizzard!
Overview: How to make a homemade blizzard without an ice cream machine:
The best part? You don’t need an ice cream machine.
Simply use a hand mixer to cream together the ice cream ingredients and chill.
Then make the cookie dough pieces and freeze those as well. When the ice cream is ready, add it to a high-speed blender and blend until creamy.
Then mix in the cookie dough pieces, and serve!
Vegan blizzard mix-ins:
If you don’t want to make this a vegan cookie dough blizzard, you can also add in:
- Homemade vegan gluten free Oreos (bonus: add in a few drops of peppermint extract and spirulina for a mint Oreo blizzard!)
- Vegan chocolate gems, like Unreal
- Vegan peanut butter cups
- Chocolate chips
- Vegan snickers
- Vegan Twix bars
- Homemade vegan butterfingers
Or any of your favorite vegan toppings for your own custom homemade blizzard that’s better than DQ 😉 !
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
PrintVegan Homemade Cookie Dough Blizzard (Gluten Free!)
- Prep Time: 10
- Cooling Time: 240
- Cook Time: 10
- Total Time: 4 hours 20 minutes
- Yield: 4 1x
- Category: Ice cream
- Method: Ice cream maker
- Cuisine: American
- Diet: Vegan
Description
This super easy vegan homemade blizzard tastes just like the classic Dairy Queen version! You’ll never know that it’s dairy free, vegan, and easily gluten free as well. Stuffed and loaded with cookie dough pieces in every bite, this homemade cookie dough blizzard even passes the flip test!
Ingredients
- 2 cups (480 mL) vegan heavy cream
- 1 7-ounce can vegan sweetened condensed milk
- 1 cup (180 g) vegan chocolate chips, melted
- 1/4 cup (25 g) cocoa powder
- 1/4 cup (50) unsalted vegan butter
- 2/3 cup (84 g) all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled
- 1/8 tsp sea salt
- 1/2 cup (100 g) light brown sugar
- 2 tbsp (30 g) organic granulated sugar
- 2 tbsp (30) dairy free yogurt
- 1/4 tsp vanilla extract
- 1/4 cup vegan chocolate chips
Instructions
- Spoon the blizzard into serving jars or enjoy straight from the cup of the nutribullet Ultra!
- Use a hand mixer to cream the vegan heavy cream until you reach soft peaks, about 3-5 minutes. Then add in the vegan sweetened condensed milk, and use a silicone spatula to fold into the heavy cream until evenly distributed.
- Pour in the melted vegan chocolate, then cream again until the chocolate is evenly distributed throughout the heavy cream.
- Pour the vegan chocolate ice cream batter into a loaf pan, and freeze for 3-4 hours. While the ice cream is freezing, make the cookie dough.
- Make the cookie dough. Whisk together the vegan butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and salt. Then, add in heat-treated flour and fold just until combined. Finally, fold in the chocolate chips.
- Line a baking sheet with parchment paper, and scoop the cookie dough into 1 tbsp sized cookie dough balls. Chill in the freezer.
- Using a high-speed blender, scoop the ice cream into the cup compartment of the blender, making sure not to exceed the max fill line, and twist the blade to tighten. Blend for 20-30 seconds, or until it resembles a frosty-like texture.
- Remove the cookie dough balls from the freezer, and pour into the blended ice cream. Fold to mix evenly.
Notes
Flour: Please heat-treat the flour, whether using gluten-free or regular.
So many flavor options. So rich and creamy. Can’t wait to try!
What’s heat treated flour? Never did that before
I made this vegan chocolate ice cream and cookie dough today. The ingredient list calls for 1/4 cup cocoa powder but not sure where to incorporate this into the recipe. The instructions are missing the cocoa powder. Would you be able to let me know when to add this? Thank you!