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two scoops of coffee cookie dough ice cream

Coffee Cookie Dough Ice Cream


  • Author: Jenna Barnard
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings
  • Diet: Vegan

Description

This vegan cookie dough ice cream is loaded with flavor! With a super creamy coffee ice cream, gluten free cookie dough bits, and a smooth fudge swirl, it’s incredibly hard to tell it’s even dairy free. Plus, no ice cream maker needed!


Ingredients

Vegan Coffee Ice Cream

  • 1/3 cup (50g) aquafaba (AKA the liquid from a can of chickpeas)
  • 1/4 tsp cream of tartar
  • 1 cup (230g) coconut cream*
  • 1 heaping tbsp instant coffee (finely ground)
  • 1 can (11.3 oz) sweetened condensed coconut milk
  • 1 tsp vanilla bean paste (or vanilla extract)

Cookie Dough

  • 1/4 cup (65g) Natural SunButter
  • 1 1/2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup (50g) brown rice flour
  • Pinch of kosher salt
  • 3 tbsp vegan mini chocolate chips

Fudge Sauce


Instructions

Vegan Coffee Ice Cream

  1. Add the aquafaba to a mixing bowl and sprinkle the cream of tartar on top.
  2. Using an electric hand mixer, whip the aquafaba until it turns opaque and fluffy with soft peaks.
  3. Mix in the coconut cream and instant coffee. *The coconut cream should be soft so if yours is a bit too firm, microwave for a couple seconds to loosen it up.
  4. Continue mixing while slowly pouring in the sweetened condensed coconut milk.
  5. Last, mix in the vanilla.
  6. The mixture should be pretty liquid, so place it in the refrigerator while we make the cookie dough and fudge sauce.

Cookie Dough

  1. Add the SunButter, maple syrup, and vanilla to a small bowl and mix until smooth.
  2. Then mix in the flour and salt, followed by the chocolate chips.

Fudge Sauce

  1. Add the SunButter and coconut oil to a heat safe bowl and microwave until melted (about 30 seconds).
  2. Mix in the cocoa powder, followed by the maple syrup.

Assemble

  1. Using a round 6″ cake pan, or anything of similar size, pour in 1/3 of the ice cream.
  2. Drizzle a hefty spoonful of sauce on top and swirl with a toothpick.
  3. Crumble 1/3 of the cookie dough on top and pour another 1/3 of the ice cream.
  4. Repeat with more sauce and cookie dough, and then the final layer of ice cream.
  5. Top with the rest of the sauce and cookie dough.
  6. Cover the ice cream and freeze for at least 3 hours or overnight.
  7. To scoop, run an ice cream scoop under warm water and dig in. Enjoy!

Notes

COCONUT CREAM – This can be taken from canned coconut cream or canned coconut milk that has been chilled overnight. Just make sure to not include the liquid, only the cream! You will also need two cans.

  • Prep Time: 20 minutes
  • Chill Time: 3 hours
  • Category: Dessert
  • Method: Chilled
  • Cuisine: American

Keywords: vegan no churn ice cream, vegan cookie dough ice cream, vegan ice cream, homemade vegan ice cream

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