Step 1

To make your vegan cookie dough, take a large bowl and cream together vegan butter, brown sugar, white sugar and vanilla. Add flour, chocolate chips and salt and combined and a dough forms.

Step 2

Form into little chunks/balls and place them onto a lined baking sheet. Put in the freezer.

Step 3

For your homemade vegan ice cream, use a high-speed blender to combine cashews and soy milk. Blend on High until you reach a thick and creamy consistency, about 30 seconds.

Step 4

Add coconut milk, sugar, vanilla and salt, and blend on High until very smooth and creamy.

Step 5

Transfer liquid to your ice cream maker of choice and mix according to instructions. I use my stand mixer with an ice cream bowl attachment. I turn it to stir and let it do its thing for 25 mins.

Step 6

Halfway through the process, slowly add your vegan cookie dough to make vegan cookie dough ice cream! I like to toss in a few at a time, as the machine is mixing.

Step 7

Once frozen and creamy, serve right away, or add it to an airtight container and freeze until you want it!