Vegan Cookie Dough Ice Cream Recipe Recipe Cards
VEGAN COOKIE DOUGH ICE CREAM
A quick and easy dairy-free ice cream that is fruit-sweetened.
Provided by Megan Gilmore
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- To prepare the cookie dough, process the walnuts in a mini food processor until they are finely ground. Add in the dates, vanilla, and sea salt and process again until a sticky dough is formed. Stir in one tablespoon of mini chocolate chips, then drop the dough by rounded tablespoons onto a plate lined with parchment paper. (I got 8 dough balls from this batch.)
- Place the dough balls in the freezer, chilling them for at least an hour, or until firm.
- To prepare the banana soft serve, place 1 or 2 frozen bananas, cut into coins, in the mini food processor, along with 1 to 2 tablespoons of water to help facilitate blending. Process until the a smooth and creamy "ice cream" texture is created, then crumble a couple of the frozen cookie dough chunks into the mix (I broke each dough ball into about 4 smaller pieces).
- Stir well and serve immediately!
Nutrition Facts : Calories 435 kcal, Carbohydrate 63 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 7 mg, Fiber 7 g, Sugar 43 g, ServingSize 1 serving
VEGAN BANANA ICE CREAM WITH COOKIE DOUGH RECIPE
Vegan Banana Ice Cream with Cookie Dough combines two of your favorite flavors into one fabulous healthy ice cream.
Provided by Taylor Kiser
Categories Desserts
Time 55m
Number Of Ingredients 9
Steps:
- Place the chickpeas, peanut butter, peanut butter powder, agave, vanilla, cinnamon, and salt in a SMALL food processor (mine is 3 cups) and process until smooth and creamy, scraping down the sides often. Transfer to a medium bowl and stir in the chocolate chips. Line a plate with parchment paper. Roll the cookie dough into very small balls, about ¼ tsp-sized, and place them onto the plate. Place the plate into the freezer until the balls are hardened, about 30 minutes. Remove the frozen banana coins from the freezer and let them thaw for about 10 minutes, until they JUST begin to soften. Remove the cookie dough bites from the freezer as well, so they can begin to soften. Place the bananas into a high-powered food processor and blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large bowl and stir in the frozen cookie dough bites. DEVOUR.
Nutrition Facts : Calories 140 calories, Fat 2 g, Carbohydrate 29 g, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 15 g
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- Prepare the ice cream base first by blending all ingredients in a high powered blender until completely combined. Place in the fridge and cool for 1 - 2 hours.
- For the cookie dough balls, whisk together all the dry ingredients in one bowl (minus the chocolate chips), the wet in a separate bowl. Add the wet to the dry and stir to form a dough. Fold in the chocolate chips.
- Form the dough into 1 teaspoon sized balls. I use a measuring spoon that is lightly coated in oil and form the balls with my hands. Place them on a parchment lined plate. Continue forming the balls until all the dough is gone.
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- See directions of cashew milk ice cream or Paleo vanilla ice cream for specific instructions. If making the coconut milk based ice cream, blend the coconut cream, coconut milk, sugar, vanilla extract, and vanilla powder in a food processor until smooth. Pour the mixture into a 9×5″ loaf pan, and place into the freezer to chill for 30-45 minutes.
- Then form the cookie dough into 1 tsp-sized cookie dough balls, and place onto a baking sheet or into a bowl to be chilled in the fridge until ready to add into the ice cream.
- after the ice cream has started to thicken, stir the ice cream in the container. Then add in the cookie dough balls and chocolate chips. Stir to evenly distribute. Then freeze the ice cream for 1 hour.
VEGAN COOKIE DOUGH ICE CREAM - CROWDED KITCHEN
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- While the ice cream is churning, add the ¼ cup vegan butter to a mixing bowl. Using a hand mixer, beat until creamy.
- Once the ice cream is finished, transfer to a freezer container and fold in the cookie dough pieces. Freeze until set, which usually takes 3 to 4 hours.
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- Combine all cookie dough ingredients except the chocolate chips and mix until the dough comes together – it shouldn't be sticky, but it should hold together well.If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.
- In a freezer-safe container, layer vegan vanilla ice cream with the cookie dough pieces and chocolate chips until you use up all of the ice cream and cookie dough.
- In a saucepan, heat all vegan chocolate fudge sauce ingredients together with mixing, until the chocolate has melted and you get a luscious, glossy, smooth chocolate sauce.
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2018-05-16 When the ice cream base is chill, transfer it to the frozen base of your ice cream maker and churn the ice cream according to the manufacturer's …
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- Add cashew milk and cashews to a high-powered blender and blend until completely smooth. Add all the remaining ice cream base ingredients EXCEPT the mini chocolate chips and blend together until well combined - about 2 minutes.
- Transfer to a shallow container, cover in plastic wrap, and place in the refrigerator to let the ice cream base chill all the way through (about 2 hours).
- While the ice cream base is chilling, make your cookie dough. Stir together sugars and coconut oil together in a small bowl until evenly mixed. Add apple sauce and vanilla extract, stirring to combine. Once combined, sift in the flour and mix until an even dough has formed. Fold in the chocolate chips. Roll dough into a long, thin log and cut into 1/4" pieces. Place pieces on a baking pan and freeze for at least 20 minutes.
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- Add the milk, maple syrup, cornstarch, and vanilla to a small saucepan. Whisk to combine, making sure no lumps of cornstarch remain.
- Cook the milk mixture over low heat, stirring constantly, for 8-10 minutes. After cooking, the custard should be thickened and coat the back of a spoon.
- Cover and allow the custard to come to room temperature before refrigerating until chilled through, about four hours. If you haven’t already made the cookie dough, now is a good time.
VEGAN COOKIE DOUGH ICE CREAM - VANILLACRUNNCH
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- First, heat treat the flour is ensure it's edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
- While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.
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- Before making the cookie dough, remove the ice cream from the freezer to soften. Also prepare the flax egg.
- In a standing mixer combine the flour, room temperature vegan butter, cane sugar, flax eggs, and vanilla extract and beat until a thick batter is formed. Next, fold in 1/2 cup of the rainbow sprinkles and all the chocolate chips.
- Line an 8*8 inch with parchment paper so that the parchment paper is hanging off the sides of the pan and completely covering the inside. Take half of the cookie dough and press it into the pan until completely flat. Top the layer of dough with the ice cream and smooth completely. Add to the freezer until the ice cream is completely firm again, about 15-20 minutes.
- Take the remaining dough and add on top of the ice cream using your hands or a spatula to flatten, making sure to not squish out the ice cream. Add back to the freezer for 15-20 more minutes until sandwiches are completely frozen. Sandwiches can also also be left in the freezer overnight and cut the next day.
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- First, heat treat the flour is ensure it's edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
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- The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
- Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
- Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If for some reason it doesn't thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
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From veganricha.com
Estimated Reading Time 5 mins
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Estimated Reading Time 5 mins
- Add the vanilla, maple syrup and coconut milk and mix in. Press and mix. Add the chocolate chips and mix in or knead lightly to make a soft dough. Divide into 2. Press one portion into parchment lined loaf pan. (9 by 5 in pan), freeze for half an hour or longer. Shape the other portion of the cookie dough to about the size of the loaf pan and keep in the fridge.
- Drain the dates and cashews. Blend with the rest of the ice cream filling ingredients until smooth. Transfer to a saucepan and cook stirring occasionally until boiling and thickened to a thin custard. Cool to room temperature. Remove pan from the freezer and add the ice cream filling.into the loaf pan. Even it out. Freeze for a few hours.
- Once frozen, place the remaining shaped cookie dough on top and press to all edges and even it out. Cover with parchment and freeze for an hour or so. Remove from the freezer and let sit for 5 mins before slicing and serving. You can add additional melted chocolate drizzle on top.
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From thebananadiaries.com
From thebananadiaries.com
- Be sure to read all instructions before beginning. Measure out all ingredients for the cake. Take out the ice cream to soften at room temperature while you’re baking the cake.
- Preheat the oven to 350F, and prepare three 6″ cake pans. You can use 8″ cake pans if you’d like. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside. Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and set aside for 5-7 minutes to curdle. You can prepare the batter while the buttermilk is forming.
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- pour the batter into the three cake pans evenly. Place the cakes into the oven and bake for 35 minutes, or until a toothpick comes out clean. If using three 8″ cake pans, the cakes will bake a bit quicker. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely, about 45 minutes.
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Estimated Reading Time 4 mins
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2021-09-01 Method 2: Microwave. To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and ½ minutes. Use an instant read thermometer immediately after removing the flour from the microwave.
From lovingitvegan.com
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VEGAN COOKIE DOUGH ICE CREAM | VEGAN RECIPES ONLINE ...
2021-07-19 today July 19, 2021 Comments local_offer Recipes. Velvety, smooth, and ohh so creamy, this Vegan Cookie Dough Ice Cream made with Ohh! Foods allergen-friendly edible Cookie Dough! This 6 ingredient dairy-free homemade ice cream comes together quickly & easily, and is the perfect after dinner dessert on a hot summer day! Sure to be a crowd …
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VEGAN COOKIE DOUGH ICE CREAM | RECIPE | VEGAN COOKIE DOUGH ...
Aug 20, 2019 - This homemade vegan cookie dough ice cream is absolutely loaded with our favorite edible cookie dough bites. It's my all-time favorite! Aug 20, 2019 - This homemade vegan cookie dough ice cream is absolutely loaded with our favorite edible cookie dough bites. It's my all-time favorite! Pinterest. Today. Explore. When autocomplete results are available …
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