Gluten-Free Vegan Cookie Dough Ice Cream

Gluten-Free Vegan Cookie Dough Ice Cream: 15 Minutes, No Machine

This vegan cookie dough ice cream comes together in 15 minutes using frozen bananas as the base, no ice cream machine required. The cookie dough chunks are a safe, no-egg, no-flour blend of oat flour, almond butter, maple syrup, and mini chocolate chips that you can eat straight from the bowl.

Free of dairy, gluten, eggs, and refined sugar; each 1/2 cup serving runs about 190 calories with 3 grams of protein. Perfect for hot afternoons, kids with dietary restrictions, or anyone who wants ice cream that fits a whole-food plan. Yields 4 generous servings.

What Makes This Version Work

Frozen banana is the entire secret to no-machine vegan ice cream. When ripe bananas are frozen and blended, the pectin and natural sugars create a creamy, scoopable texture identical to soft-serve.

Use bananas with heavy black spotting before freezing; underripe bananas taste starchy and turn the ice cream chalky. Slice bananas before freezing so your blender or food processor can handle them without stalling.

A splash of coconut cream or unsweetened almond milk helps the blender work but should stay minimal (2 to 4 tablespoons total) or the mixture turns icy rather than creamy.

For safe raw cookie dough, use heat-treated oat flour: spread oats on a sheet pan and bake at 350 F for 5 minutes to kill any bacteria, then grind to flour. Skip the leavener entirely; you are not baking these.

If you are still exploring options, our vegan banana ice cream guide is a solid next read.

Ice cream with cookie dough recipe, which is easy to make and an innocent dessert for everyone, is waiting for you to prepare.

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

For more on this topic, check out our guide on orange sorbet recipe.

This topic ties into our highcalorie shakes weight gain guide, which covers the next steps.

Continue to Content

Yield: 1

Ice Cream with Cookie Dough Recipe

No Ratings

Print

Silky texture, eye-pleasing presentation, and heavenly taste… Could it all happen in just 15 minutes? Believe me; it can. Once you have this perfect product, you’ll probably want to remake it every day.

Whether it’s to cool off on hot summer days or to meet your dessert craving in winter with a light alternative, this ice cream recipe, suitable for all seasons and all ages, will be very useful for you.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

For Cookie Dough

Toggle ingredient group

• 3.3 oz. almond flour
• 2 fl. oz. maple syrup
• 3 tbsp. almond butter
• 2 tbsp. vegan chocolate chips
• 1 tsp. vanilla
• A pinch of salt

For Ice Cream

Toggle ingredient group

• 4 medium bananas
• 1/2 scoop vegan vanilla protein powder
• 1 tbsp. peanut butter
• A pinch of vanilla
• 2 tbsp. plant-based milk

Instructions

1. To ensure our ice cream doesn't melt when cookies need to rest, put 3.3 ounces of almond flour into a blender.
2. Add 3 tablespoons of almond butter to it.
3. Finally, add 2 fl-oz maple syrup and 1 teaspoon vanilla.
4. Mix them well and transfer the dough to a bowl.
5. Gently mix in chocolate chips with a spoon.
6. Next, take pieces of the dough the size of a hazelnut and roll them into balls. Continue until you've used all the dough.
7. Place the cookies in the refrigerator and proceed to make the ice cream.
8. In a blender, put 4 frozen bananas.
9. Add 1 tablespoon of peanut butter and half a scoop of protein powder. Optionally, add some cinnamon for improved taste (skip if not desired).
10. Mix briefly, then add 2 tablespoons of plant-based milk and continue mixing until an ice cream texture forms.
11. Transfer the ice cream to a mixing bowl or leave it in the blender jar.
12. Add half of the cookie dough and gently mix with a spoon.
13. Divide the ice cream with cookie dough into serving bowls.
14. Use the remaining cookie dough as toppings and sprinkle with more vegan chocolate chips.

Notes

Freeze bananas after slicing for the best results.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 583Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 2mgSodium 90mgCarbohydrates 70gFiber 11gSugar 42gProtein 18g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Tips and Variations

Blend frozen bananas in a food processor rather than a blender for the closest texture to real ice cream; the processor breaks down the frozen fruit without needing extra liquid. Scrape down the sides two or three times and be patient; the mixture goes from chunky to creamy in about 3 minutes.

Fold the cookie dough chunks in by hand at the end; blending them destroys the chunk texture. Alternate bases: swap 1 banana for 1 cup of frozen mango for a mango-cookie combo, or use frozen berries with cocoa powder for a chocolate-berry version.

For a nut-free variation, swap almond butter in the cookie dough for sunflower seed butter and top with pumpkin seeds instead of chopped nuts. Add-in ideas: swirl in melted dairy-free chocolate for a stracciatella effect, or fold in crushed vegan cookies for a cookies-and-cream take.

Serve immediately for soft-serve consistency, or freeze for 30 minutes for a firmer scoop.

Storage and Reheating

Best served immediately for soft-serve texture. For firmer scoops, transfer to a loaf pan lined with parchment, press cookie dough chunks on top, and freeze covered for up to 2 weeks. The texture hardens more than commercial ice cream because there are no stabilizers; let it sit at room temperature for 8 to 10 minutes before scooping. If it turns rock-hard, blitz briefly in the food processor with a splash of plant milk to restore creaminess. Do not refreeze once softened; the texture goes icy.