For the cooks: Dairy free cookie dough ice cream | The Gourmand & Gourmet

For the cooks: Dairy free cookie dough ice cream

It happens to far to many of us these days – you’re happily skipping through life enjoying yoghurt, ice cream and an abundance of cheese, and suddenly BAM. You’re lactose intolerant. What. Even. We’ve questioned, we’ve threatened and we’ve tried to push through the pain, but there comes a point when you have to give up your beloved dairy and find a substitute for all your once favourite foods. Luckily, we’ve got the replacement for at least one – cookie dough ice cream is back on the menu once more with this dairy free ice cream recipe!

Dairy free cookie dough ice cream

Ice cream:
  • 1 cup cashews, soaked overnight and drained
  • ¼ cup brown sugar (or coconut sugar)
  • ¼ cup maple syrup
  • 5 cups full-fat coconut milk
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
Cookie dough:
  • 2 tbsp coconut oil
  • ½ cup peanut butter
  • 2 tbsp coconut milk
  • ½ cup brown sugar (or coconut sugar)
  • 1 tsp vanilla extract
  • ¾ cup plain flour (or almond flour)
  • ½ cup dairy free dark chocolate chips
  1. Soak your cashews the night before or for at LEAST 6 hours in warm water
  2. In your blender combine the drained cashews with the coconut oil and maple syrup until fine.
  3. Add the rest of your ice cream ingredients and blend until creamy and smooth.
  4. Chill the mixture in the freezer in a baking tin or container for 2-3 hours, before adding the cookie dough bites.
  5. For the cookie dough, add coconut oil, peanut butter, coconut sugar and vanilla to a mixing bowl and use a spatula or spoon to combine. Add flour a little at a time and stir until the mixture gets thick and slightly crumbly – add in a little coconut or other non-dairy milk to add moisture if needed. Then add chocolate chips and stir again. Transfer to fridge or freezer to chill.
  6. Once the ice cream is slightly frozen, crumble in ¾ of the cookie dough and stir, then sprinkle the rest over the ice cream.
  7. Cover well and freeze for at least 4 hours or until firm, stirring the mixture ever 20 minutes until it gets too hard to do so – this will make the ice cream more creamy if you don’t have an ice cream maker.
Recipe adapted from Minimalist Baker