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I've made us some Peanut Butter Cookie Dough Ice Cream and it's the most delicious thing ever. It's also a healthier dairy-free/ vegan dessert recipe, but you would never know it. Go on, have a second scoop. You know you want to! | theendlessmeal.com

Healthier Peanut Butter Cookie Dough Ice Cream

  • Author: Kristen Stevens | The Endless Meal
  • Yield: 8-10 servings 1x

Description

I’ve made us some Peanut Butter Cookie Dough Ice Cream and it’s the most delicious thing ever. It’s also a healthier dairy-free/ vegan dessert recipe, but you would never know it. Go on, have a second scoop. You know you want to!


Scale

Ingredients

Peanut Butter Ice Cream:

  • 2 cups raw cashews (see notes)
  • 1 1/2 cups water
  • 1/2 cup all-natural salted peanut butter (see notes)
  • 1/3 cup sugar

Chocolate Chip Cookie Dough:

  • 6 tablespoons softened coconut oil or butter (vegan, if needed)
  • 1/4 cup brown sugar or coconut sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons vanilla
  • 1/2 cup mini-chocolate chips (vegan, if needed)

Instructions

  1. Place the cashews in a jar (I use a 2 cup Mason jar) and cover them with water. Place the cashews in your fridge and let them soak for 4-24 hours.
  2. Rinse the cashews under cold running water then add them to your blender or food processor. add 1 1/2 cups of fresh water, the peanut butter, and sugar. Blend on high until completely smooth. Note: if you don’t have a high-powered blender, you may want to strain the ice cream through a fine mesh sieve so it is smooth.
  3. Place the blended cashews into your fridge and let them cool completely, about 1 hour.
  4. In a medium sized bowl, mix the coconut oil or butter and sugar with a fork. Add the flour and vanilla and mix until a dough is formed. Stir in the chocolate chips. Break the dough into small pieces and place them on a small baking sheet. Place the tray into your freezer to freeze the cookie dough.

Ice Cream Maker Method:

  1. Pour the blended cashews into your ice cream maker and process according to manufacturers directions.
  2. Once the ice cream is firm, stir in the frozen cookie dough bites.
  3. Transfer the ice cream to a freezer container and freeze.

No Churn Method:

  1. Pour the blended cashews into a large, shallow baking dish and sprinkle the frozen cookie dough bites over the top. Place the dish into your freezer.
  2. After half an hour, remove the dish from your freezer and scrape the ice cream with a spoon to mix it up. Place it back in your freezer. Repeat the scraping and freezing until the ice cream is frozen, about 3-4 times.
  3. Transfer the ice cream to a freezer container and store in your freezer.

Notes

If you have a high-powered blender you can skip the soaking step. If not, soak the cashews for as long as you possible to help soften them.

I always use salted peanut butter. If you only have unsalted on hand, add a pinch of salt to the ice cream.