Double Chocolate Chip Cookie Dough Vegan Ice Cream

Who else is celebrating this delicious holiday? Did you make one of the delicious dairy free frozen treats from our 15 Vegan Ice Cream Treats for Summer recipe round up?
Well if you didn’t never fear, I have a frozen dairy free treat for you today. And while it does take a short time for the cookie dough to freeze and then an hour for the nice cream to freeze, I promise you can have a delicious vegan frozen dessert in under two hours. Plus, no ice cream maker needed for this creamy frozen double chocolate chip cookie dough vegan ice cream.

The Scoop on Creamy Vegan Ice Cream
I know you are wondering, but how is this vegan ice cream creamy? Most I have tried to make have been somewhat icy.
I totally understand. That happened to me too before I discovered the combination of using frozen sweet potato and frozen avocado. Yes, this has both of those in the vegan ice cream ingredient list.
Surprised, right? Add to that some cacao powder for a rich chocolate flavor and some lite coconut milk (please use lite, or the coconut flavor of original will overpower the whole dessert) and you are on your way to blending up a delicious, creamy, non dairy frozen treat!
The Deets on the Chocolate Chip Cookie Dough
I know there are lots of recipes for vegan cookie dough. Goodness, we even have one a cookie dough recipe in our Vegan PB Cookie Dough Frozen Layer Dessert recipe! But I wanted to take the chocolate factor in this new recipe up a notch, so I modified our original recipe and am quite happy with the result!
What you get is a protein packed cookie dough that is vegan, gluten free and perfect for adding to this Double Chocolate Chip Cookie Dough Ice Cream!

No Ice Cream Maker Needed
Yes, you heard that right! This non dairy ice cream turns out creamy and delicious without an ice cream maker. The secret is that sweet potato and avocado combination.
To make this all you need is your food processor for the cookie dough and blender for the vegan ice cream.
You will need to remember to make your cookie dough first, as that will need to be firm and frozen before adding to the ice cream. I decided to freeze my double chocolate chip cookie dough ice cream for an hour after adding the vegan chocolate cookie dough bites but you do not have to do that if you can’t wait to dig in! It is totally acceptable to eat it immediately and skip the additional freezing step of the recipe.
Or if you make it early in the day, and later find it to firm to dig in, you can let it sit on the counter to thaw until it reaches desired softness. For storage, I actually did not leave it in the photographed pan in the picture. I portioned it out in small freezer friendly 4 oz containers.
Ready to celebrate National Ice Cream Day? Grab a spoon and let’s dig in.
Double Chocolate Chip Cookie Dough Vegan Ice Cream
Chocolate Cookie Dough Bites
Ingredients:
2/3 cup cooked chickpeas 2 Tblsp unsweetened applesauce 1 Tblsp agave nectar + 1 teaspoon
2 tsp cacao powder*
1/2 tsp pure vanilla extract
pinch of salt
2 Tblsp allergy friendly mini chocolate chips
Directions:
1. Place all ingredients except chocolate chips in food processor. Process until smooth. You may need to scrape down the sides of food processor a few times, you want all the ingredients mixed really well. Transfer to small bowl.
2. Stir in mini chocolate chips.
3. Place in freezer for 10 – 15 minutes to harden – this will help form them into small bite size pieces.
4. Prepare a pan with parchment paper, remove bowl from freezer and form 30 small bite size chocolate cookie dough pieces. Place on parchment paper and freeze until firm.
Vegan Chocolate Ice Cream
Ingredients:
1 cup frozen cooked sweet potato chunks
1 cup lite coconut milk, chilled**
1/4 cup frozen avocado chunks
2 Tblsp cacao powder
2 Tblsp agave nectar
1/2 tsp pure vanilla extract
salt to taste
Directions:
1. Place all ingredients in blender and blend until smooth.
2. Stir in 12 – 15 of your frozen chocolate cookie dough bites.
3. Eat immediately, or portion in 4 oz containers with lids and freeze until firm – 45 minutes to an hour.
*you may substitute cocoa powder, but I can’t guarantee results. **lite coconut milk is best chilled. Scoop the creamy part from the top, do not shake and then use the can.
Did you make this? I would love to know, tag @BadtotheBowl on social media.
xo, Sarah

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