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cups of homemade cookie dough blizzard

Vegan Homemade Cookie Dough Blizzard (Gluten Free!)

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cooling Time: 240
  • Cook Time: 10
  • Total Time: 4 hours 20 minutes
  • Yield: 4
  • 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

Scale
  • 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

  1. Spoon the blizzard into serving jars or enjoy straight from the cup of the nutribullet Ultra!
  2. 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.
  3. Pour in the melted vegan chocolate, then cream again until the chocolate is evenly distributed throughout the heavy cream. 
  4. 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.
  5.  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.
  6. Line a baking sheet with parchment paper, and scoop the cookie dough into 1 tbsp sized cookie dough balls. Chill in the freezer.
  7. 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.
  8. 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. 

Find it online: https://thebananadiaries.com/vegan-homemade-blizzard/