Dairy Free Chocolate Chip Cookie Dough Ice Cream

Cookie dough ice cream was always one of my favorite treats, so I wanted to make a version that skips the dairy completely.

This dairy free chocolate chip cookie dough ice cream uses coconut cream as the base, and it turns out really smooth and creamy.

The little pieces of cookie dough are safe to eat because the flour gets heated first and there are no eggs in it.

If you avoid dairy for any reason, you don’t have to give up on this classic flavor. It tastes just like the real thing.

Let me show you how simple it is to put together at home.

Why This Recipe Is a Keeper

Rich and Creamy – Whipped coconut cream creates a smooth, luxurious texture without using any dairy.

Loaded With Cookie Dough – Every scoop includes soft brown sugar cookie dough pieces and plenty of chocolate chips.

Deep Chocolate Flavor – Mini chocolate chips add delicious bursts of chocolate throughout the creamy coconut base.

Perfect Texture – Small frozen dough pieces soften slightly while keeping a satisfying bite in every spoonful.

Here’s What You’ll Need

For the Cookie Dough

• 3/4 cup All Purpose Flour
• 6 tbsp Vegan Butter, Softened
• 1/2 cup Brown Sugar
• 2 tbsp Almond Milk
• 1 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup Dairy Free Mini Chocolate Chips

For the Ice Cream Base

• 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
• 1 can (11.25 oz) Sweetened Condensed Coconut Milk
• 2 tbsp Brown Sugar
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/3 cup Dairy Free Mini Chocolate Chips

How to Make It

Step 1

Spread the flour on a microwave safe plate and microwave for about 1 minute, stirring every 20 seconds, until it reaches 165F. Let it cool completely.

Step 2

Beat the vegan butter and brown sugar together until creamy, then mix in the almond milk, vanilla and salt. Stir in the cooled flour and 1/2 cup mini chocolate chips until a soft dough forms.

Step 3

Pinch the dough into small pea size pieces, scatter them on a parchment lined tray and freeze for 30 minutes.

Step 4

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 5

In a separate bowl, whisk the sweetened condensed coconut milk with the brown sugar, vanilla and salt, then fold it into the whipped coconut cream until no streaks remain.

Step 6

Fold in the frozen cookie dough pieces and 1/3 cup mini chocolate chips, reserving a small handful of each for the top.

Step 7

Transfer to a 9×5 inch loaf pan, press the reserved dough and chips on top, cover the surface with plastic wrap and freeze for at least 6 hours.

Step 8

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill the Coconut Cream Thoroughly

Keep the coconut cream cans in the refrigerator overnight without shaking them. The cold temperature helps the thick cream separate from the watery liquid.

Scoop only the firm cream into the bowl. Adding the liquid can make the ice cream base too loose and less fluffy.

Cool the Flour Completely

Stir the flour every 20 seconds while microwaving so it heats evenly and reaches 165F throughout. A food thermometer is the most reliable way to check it.

Let the flour cool all the way before mixing it with the vegan butter. Warm flour can soften the butter too much and make the cookie dough greasy.

Use Softened, Not Melted, Butter

The vegan butter should be soft enough to beat smoothly but still hold its shape. Melted butter can make the cookie dough thin and difficult to pinch into pieces.

Add the almond milk gradually if the mixture looks dry. Stop as soon as a soft dough forms so the cookie dough pieces stay easy to handle.

What to Make Next

• Dairy Free Chai Snickerdoodle Ice Cream
• Dairy Free Chocolate Mint Ice Cream Sandwiches
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Peanut Butter & Jelly Cookie Ice Cream
• Dairy Free Ube Cookies & Cream Ice Cream

Popular Questions

Why does the flour need to be heated first?

Heating the flour to 165F helps make it ready to use in the cookie dough. Let it cool completely before mixing it with the softened vegan butter so the dough stays smooth.