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No-Churn Vegan PB Cookie Dough Ice Cream
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5 from 1 vote

No-Churn Vegan PB Cookie Dough Ice Cream

Prep Time8 hours 30 minutes
Total Time8 hours 30 minutes
Course: Dessert, Ice Cream
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 12

Ingredients

  • 1 recipe 5-Minute Vegan PB Chocolate Chip Cookie Dough*
  • 2 ½ cups unsweetened almond milk or cashew milk
  • 1 ¼ cups pitted and packed Medjool dates (about large 14 dates)
  • 1 ¼ cups raw cashew butter*
  • 2 ½ teaspoons pure vanilla extract
  • ¾ teaspoon fine-grain sea salt

Instructions

  • Line a 5"x10" loaf pan with parchment paper.
  • Begin by preparing the cookie dough. Once it's prepared, scoop out scant ½ teaspoon mounds and roll into mini cookie dough balls (no more than ¼- to ⅓-inch diameter). Alternatively, for a fuss-free version, simply press and compact the cookie dough into an even, ⅓-inch-thick layer, and slice into ⅓-inch cubes. Chill the dough balls (or cubes) in the freezer until ready to use.
  • In a high-speed blender, combine the cashew milk, dates, cashew butter, vanilla, and sea salt. Blend on high for 3 to 4 minutes or until completely smooth.
  • Pour about half of the ice cream base into the lined pan and top with about half of the cookie dough balls. Use the pointy end of a chopstick or a toothpick to gently mix into the ice cream base. Top with the remaining ice cream base and the remaining cookie dough balls. Again, use a toothpick or chopstick to very lightly mix into the ice cream base, allowing some of the cookie dough balls to remain floating at the surface.
  • Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set.
  • Let the ice cream stand at room temperature for at least 20 minutes before scooping or serving. Dip an ice cream scoop in hot water and use it to scoop the ice cream. 
  • Store in the freezer, loosely covered, for up to one week.

Notes

*Use mini chocolate chips for the cookie dough and use as little almond milk as possible to ensure it's easy to roll. Also, feel free to omit the rolled oats if you want to simplify/cut back on ingredients, and if you're not a PB fan, use almond butter or even cashew butter to create a more classic chocolate chip cookie dough instead.
**Make your own cashew butter by blending 3 cups raw cashews in a food processor for 6 minutes or until smooth (it should be very thick), stopping to scrape down the sides as needed. If the cashew butter is chunky and clumping as it moves around the food processor, add 1 to 3 tablespoons of filtered water to encourage blending and to yield a smooth, creamy cashew butter. Measure off the amount needed for the recipe and store the extra cashew butter the refrigerator in an airtight jar or container.
***This recipe was inspired by the Unconventional Baker's nutty, no-churn ice cream magic!