Easy homemade vegan cookie dough ice cream. Made with chunks of gluten-free edible chocolate chip cookie dough in creamy vanilla ice cream. It can be made with homemade non-dairy ice cream, or storebought if you want to save time!
If you're making homemade ice cream, prepare the vegan vanilla ice cream following the instructions up until churning it. If using store-bought ice cream simply take it out of the freezer for 10 minutes to allow it to soften slightly.
Make the edible cookie dough while the ice cream is churning in the ice cream maker. Once you have rolled the cookie dough into small balls, take roughly half of them and cut them in half so that you have a mixture of different-sized cookie dough bits.
Transfer the vegan vanilla ice cream to a large mixing bowl and fold in about ¾ of the cookie dough pieces using a spatula or large spoon. Transfer the ice cream to a 2lb (1.5 litre) loaf pan and smooth out the top using the spatula. Scatter the remaining cookie dough pieces on top of the ice cream and cover with a lid or some plastic wrap. Place in the freezer for at least 2 hours.
Storage and Serving
Store in the freezer in an airtight container for up to 3 months. Allow your homemade chocolate chip cookie dough ice cream to thaw before serving for 10 minutes. This will help it become more scoopable. Always heat the ice cream scoop in some hot water to help get perfect scoops every time.
Notes
Make sure you freeze the ice cream bowl at least 12-24 hours in advance of making your ice cream. I usually keep mine stored in the freezer.