Vegan Recipe: Carob Chip Cookie Dough Ice Cream

Written by Brittney Hiller

When it comes to ice cream and cookies, I'm an all-you-can-eat kind of girl. According to my mother, I refused my cake for a cookie on my first birthday. Growing up, cookies-n-cream ice cream was always my favorite, but recently I've given up dairy and have missed my ice cream so much.

One day I finished making a batch of vegan cookies and had leftover cookie dough. Naturally I had the burning desire for some cookie dough ice cream. What better way to use the leftover dough than to add it to my newfound obsession – homemade vegan ice cream.


For the cookie dough:

  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup vegan chocolate or carob chips
  • 1 cup raw sugar
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1/2 cup water


Mix the dry ingredients first

Melt the coconut oil in a separate pot until it has turned into a liquid.

Add and fold the liquid ingredients with the dry mixture until you get a crumble dough like consistency. Add more water if needed. Mold dough into little balls.

You will only use 1/2 cup of this mix for the ice cream, therefore heat your oven to 350 degrees, spoon the remaining cookie dough onto ungreased cookie sheet in small rounds and bake for 10 minutes.

Enjoy a cookie treat! You may also place the remaining cookie dough in the fridge for later use instead of baking.

For the “Ice Cream”:

  • 2-4 frozen organic bananas
  • 1/4 teaspoon vanilla extract
  • 1 cup coconut milk


Blend ingredients together in a high-powered blender until smooth.

Place ice cream in a bowl and fold in the cookie dough. Enjoy!

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