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Blogger Bella Bucchiotti of xoxoBella.com shares a recipe for easy vegan gluten free cookie dough ice cream.

Gluten Free Vegan Cookie Dough Ice Cream

Course: Dessert
Cuisine: American
Keyword: Ice Cream
Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Servings: 8
Calories: 387kcal
Author: Bella
Cookie dough is yummy on its own, but mix it with ice cream, and you’ve got a dessert worth remembering. It’s about time I made a gluten free cookie dough ice cream that definitely hits my sweet spot!
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Cream Base

  • 1/2 Cup Cashews Soaked for 2 hours and drained
  • 2 Cans coconut milk
  • 1 Tbsp vanilla
  • 1/2 cup maple syrup

Cookie Dough


Cookie Dough

  • Add all of the ingredients to your blender. Stir to combine
  • Blend until smooth and then remove from the blender.
  • Form the dough into 1/2 inch balls and then set aside on a cookie sheet. Place in the freezer to harden while you make the ice cream.

Ice Cream

  • Place all of the cream base ingredients into a mixing bowl. Stir to combine.
  • Pour the ice cream base mixture into your ice cream machine. Churn until it becomes ice cream texture. With my machine it took about 30 minutes.
  • Remove the mixture from ice cream machine and put into 1 or 2 freezer safe containers. Fold in the cookie dough balls with a spatula.
  • Place in freezer for several hours to harden.


Calories: 387kcal | Carbohydrates: 34g | Protein: 4g | Fat: 28g | Saturated Fat: 22g | Sodium: 17mg | Potassium: 321mg | Fiber: 1g | Sugar: 21g | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.