Peanut Butter (and Plain) Cookie Dough Ice Cream (2-in-1)

It’s HOT. I bet it is where you are too. (If not, tell me where you live!) I don’t have air conditioning — just one beloved fan — so I’ve been getting *a lot* of use out of the ice cream maker Dyl got me for my b-day. Earlier this week (yes, I’m doing more than one batch a week), it was a cashew-based chocolate chip cookie dough sweetened with maple syrup (pictured above). More recently, it was the almond milk-based peanut butter cookie dough (no picture yet, but trust me, it’s good). Both turned out delicious but relatively different (for vegan cookie dough ice cream) — different bases and different sweetener. But the beauty of that is I can now share with you *two* ice cream recipes with a variety of ingredients, so hopefully you will find one that appeals to your personal taste. If you do, I’d love to know which one. 🙂

Chocolate Chip Cookie Dough Ice Cream

Recipe inspired by jae steele’s “ice creem” recipes in Ripe from Around Here, which results in a rich, creamy ice cream.


  • 2 cups raw cashews, soaked at least four hours or overnight
  • 1 1/3 cups filtered water (1/3 cup set aside)
  • 1/2 cup maple syrup
  • 2 tsp. vanilla extract
  • pinch of salt
  • vegan cookie dough (I used this recipe and added about a 1/3 to this recipe — store the rest in your freezer for the next batch or curl up on the couch with a big bowl and a good movie).


  1. Blend cashews, 1 cup water, maple syrup, vanilla and salt in a blender until very smooth.
  2. Add remaining 1/3 cup water and blend again.
  3. Freeze per your ice cream maker’s instructions. After mixture has thickened but before storing in the freezer, stir in the cookie dough in small bits using a large spoon (don’t add them to the mixture while it is in the ice cream maker or they will impede the process).
  4. Enjoy on a steaming hot summer day!

Peanut Butter Cookie Dough Ice Cream

This is based on a technique I learned on Hannah Kaminsky’s blog, BitterSweet, in which the mixture is thickened on the stove before freezing, which results in a frozen custard-like ice cream.


  • 2 2/3 cups unsweetened almond milk
  • 3/4 cup peanut butter (if salted, omit pinch of salt below)
  • 1/2 cup sugar
  • 3 tablespoons maple syrup
  • 2 scant tablespoons arrowroot powder
  • 1 tsp. vanilla extract
  • pinch of salt
  • vegan cookie dough (same recipe as above — found here; use a 1/3 of the dough and store the rest for later, or eat 😉 ).


  1. Blend all ingredients in a blender until very smooth.
  2. Transfer mixture to a saucepan and heat over medium, stirring frequently, until slightly thickened. Chill in the fridge for at least 3 hours, then freeze according to your ice cream maker’s directions. Using a big spoon stir in the cookie dough chunks before placing in the freezer to freeze completely.
  3. Enjoy as is, or make into a milkshake by blending with a little more almond milk, Chicago Diner style! They have the best peanut butter cookie dough milkshake (it was the inspiration for this recipe, I must admit).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s