Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ultra-creamy vegan ice cream swirled with chunks of peanut butter chocolate chip cookie dough. Rich, decadent, and satisfyingly sweet, it tastes indulgent despite being completely dairy- and egg-free. A perfect frozen dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cups raw cashews ((soaked overnight // or at least 6 hours // then drained))
- 1/4 cup brown sugar ((or granulated))
- 1/4 cup agave nectar or maple syrup ((or honey if not vegan))
- 1 14-ounce can full-fat coconut milk ((reserve a little for the cookie dough))
- 2 1/2 Tbsp coconut oil ((melted))
- 1 tsp pure vanilla extract
- 3 Tbsp vegan butter or coconut oil
- 1/2 cup crunchy or creamy salted natural peanut butter ((I like Trader Joe's))
- 1/2 cup brown sugar
- 3/4 cup unbleached all-purpose flour ((you could sub a GF blend, but it will be slightly grainier in texture))
- 1/4 cup dairy-free mini chocolate chips ((such as Enjoy Life))
- 1-2 Tbsp coconut milk or other non-dairy milk
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Sodium
- 116mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 416mg
- Calcium
- 37mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 116MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.