vegan ice cream

Absolutely incredible! This vegan edible chocolate chip cookie dough will blow you away!  Just 7 ingredients and ready in under 15 minutes!

Vegan Edible Cookie Dough

vegan butter, (softened)

brown sugar

tsp salt

tbsp dairy free milk

tsp vanilla extract

chocolate

First, heat treat the flour is ensure it&#039;s edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.

While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.

Mix in the dairy free milk and vanilla.

Add the baked flour and mix until combined.

Fold in the chocolate chips.

Place in the fridge until ready to use.

https://www.youtube.com/watch?v=R8dfSVjcVRI

Ya’ll have been asking for a new ice cream flavor for awhile now so why not now. 

Today, we’re showing you how to make vegan edible chocolate chip cookie dough PLUS turn that into vegan cookie dough ice cream  PLUS sharing how to make your own vegan waffle cones or waffle bowls. 

NO CHURN NEEDED.  NO BANANAS NEEDED. 

Oh yea, let’s do this. 


★Recipes★

🌱  Vegan Edible Cookie Dough : https://makeitdairyfree.com/vegan-edible-chocolate-chip-cookie-dough/

🌱  Vegan Gluten Free Edible Cookie Dough :https://makeitdairyfree.com/vegan-gluten-free-chocolate-chip-edible-cookie-dough/

🌱 Vegan Cookie Dough Ice Cream : https://makeitdairyfree.com/vegan-cookie-dough-ice-cream/

🌱 Vegan Waffle Cones/Bowls : https://makeitdairyfree.com/homemade-vegan-waffle-cones-and-bowls/

🌱 Get 7 more vegan Ice Cream Ideas: https://youtu.be/684EAzHSJDg


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✦Products That We Used For This Recipe✦ 
*Affiliate Links for products help us make these videos. Thank you for your support. 

Koji waffle cone maker: https://amzn.to/3e64EqY
Hand Mixer: https://amzn.to/2UK8oXy 
Enjoy Life Chocolate: https://amzn.to/2UEpZ3h
Coconut Milk: https://amzn.to/37sydkc
Vanilla Extract: https://amzn.to/2AtOE3M
Gluten Free Flour: https://amzn.to/2AC9duD 
Hand Mixer: https://amzn.to/2UK8oXy

Vegan edible cookie dough + Vegan cookie dough ice cream + Vegan Waffle Cones….OH MY. || No Churn!

This absolutely amazing vegan cookie dough ice cream needs just 12 ingredients and can be completely Top 8 Allergen Free.  Prep time is just 20 minutes.

Vegan Cookie Dough Ice Cream

flour, (heat treated (Use GF Flour if needed))

coconut

oz vegan condensed milk recipe

tsp sea salt

vanilla bean, (scraped out)

For the Edible Cookie Dough

If making vegan condensed milk, make that first.*Skip this step if using store bought.  

If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it. 

Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.

Scoop small spoonfuls of the edible cookie dough and drop into the mixture. *Use between 1/4 to 1/2 cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.

Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.   

Scoop out amount desired as needed.

Yields approximately 2 pints.

*Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.

For the Ice Cream Base

Delicious vegan vanilla ice cream is no churn and easy to make! Made with as little as 5 ingredients! It will blow your mind! Great base for other flavors!

Vegan Vanilla Ice Cream

Yields approximately 1 pint.

Here's what you need: bananas, frozen mixed berry, vanilla extract, almond milk

Banana Berry Nice Cream Recipe by Tasty

bananas

mixed berry

vanilla extract

almond milk

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Cut the bananas into coins, then place in a resealable bag. Freeze overnight, or until solid.

Add the frozen bananas, berries, vanilla, and almond milk to a food processor and blend on high speed until smooth.

Transfer the mixture to a loaf pan and smooth the top with a rubber spatula. Freeze for 1 hour, or until solid.

https://vid.tasty.co/output/146778/landscape_480/1569516833

You need these in your life. Not only are these coffee ice cream bars healthy, they’re also ridiculously decadent and just downright delicious. With a crunchy chocolate shell and intense coffee flavour, they’re easy to make and super fun to eat. (And one’s never enough.) Plus, they’re gluten free and vegan!

Healthy + Decadent Coffee Ice Cream Bars (Gluten + Dairy Free, Vegan)

peanut butter

coconut cream

tbsp instant coffee,

coconut oil

cocoa powder

maple syrup

almonds

In a blender or food processor, blend all coffee ice cream ingredients together until fully combined and smooth. Adjust the amount of coconut cream and maple syrup if you want your ice cream to be even creamier and sweeter.

Pour the coffee ice cream into the ice cream bar/popsicle moulds (should be enough to make 6 ice cream bars), insert the popsicle sticks, and freeze for at least 8 hours, preferably overnight.

For coffee ice cream:

Mix all the chocolate shell ingredients until you get a smooth mixture with a texture like melted chocolate.

Mix in the chopped nuts.

For chocolate shell:

Transfer the chocolate shell mixture into a glass, which should be able to hold 1 ice cream bar.

Dip the frozen ice cream bar into the chocolate mixture, and if required move it around to coat it completely in chocolate.

Allow the excess chocolate and nuts to drip/fall away, and, holding the ice cream bar by the stick, turn it the right way round (to prevent "peak" formation due to the dripping chocolate). The chocolate will begin setting immediately due to the coldness of the ice cream bar.

Allow the chocolate shell to set completely while still holding the ice cream bar (takes about 1 minute), then place the ice cream bar onto a baking tray.

Repeat with other ice cream bars, and freeze them again for at least 15 minutes.

Assembly:

Enjoy either directly out of the freezer, or thawed slightly (but do not keep out of the freezer for more than 5 – 10 minutes before eating).

The healthy coffee ice cream bars keep well in the freezer for about 2 – 3 weeks.

Serving and storage:

Dairy-free and egg-free, this delicious ice cream is surprisingly rich and indulgent. Use whatever add-ins you like in this dairy-free ice cream; a fantastic base recipe that's super easy!

Dairy-Free Ice Cream (Rich 'n Creamy)

(13.5 oz) whole coconut milk (usually in ethnic aisles of grocery stores)

agave nectar

tsp xanthan gum (gluten-free thickener)

tsp table salt

In a blender, add all ingredients and blend on high until thick and creamy, 1-2 min. Transfer mixture to an airtight container and chill 2-4 hours.

Place chilled mixture into an ice-cream maker and churn according to manufacturer&#8217;s instructions (might only need half the amount of suggested churn time, as it thickens pretty quickly.) If using add-ins, gently add them during last 5 minutes of churning.

May serve immediately for a frozen custard-like texture that&#8217;s ultra creamy, smooth, and soft. Otherwise, transfer ice cream to an airtight container and freeze 30-60 minutes for a firmer texture. If frozen much longer, it will need thaw time at room temp before serving (actual thaw time depends on your room temp.)

Have you tried oat milk?  This is a very good alternative since you have nut allergies.  I was a bit confused as well with the comment that was given.  I hope that you can try this  and you can even try the rice milk.  It is a little thinner but it still lets you enjoy the good flavors from you fruit and even added vanilla extract

This recipe is awesome! Made in an icecream maker and turned out rich and creamy. Just a heads up though, Xanthan gum is produced by being dispersed in whey protein, as this is unbeknownst to most, by adding the xanthan gum, this recipe isn't actually dairy free for those who have a milk protein allergy. This is a little known quality surrounding Xanthan gum and for some who are ultra sensitive, could solve a lot of mystery as to why some "dairy-free" recipes may be causing a reaction.

omg did you just make this article for me??I was madly looking for some perfect dairy free icecream recipe.Thanks for sharing with us!

I've never tried an ice cream recipe but this one I think I will try! I love the fact that it's dairy-cream, and made with coconut milk. Must be delish!

https://content.jwplatform.com/videos/ofVq6E2w.mp4

COL – Best Banana Bread Recipe – Rectangle.mp4

This super fudgy and rich homemade chocolate brownie ice cream is full of fudgy brownie bites and creamy chocolate ice cream! UNDETECTABLY vegan, refined sugar free, and gluten free! The perfect dairy free homemade vegan ice cream for all eaters, vegan or not!

Easy Homemade Chocolate Brownie Ice Cream (Vegan + Gluten Free)

555 mL unsweetened vanilla oat milk

coconut sugar

dark chocolate (I used 85% chocolate)

sea salt

Recommended Ice Cream Maker: Cuisinart ICE-30BC Pure Indulgence 2 Quart Automatic Ice Cream Maker

Prepare the vegan brownies first

you&#8217;ll want to make the brownies so that they&#8217;re cooling in time with the custard I recommend making the brownies first, then follow with the custard immediately afterwards. This will allow the brownies to fully cool before being churned into your ice cream, which will prevent the ice cream from melting. You can make these brownies gluten free or just regular vegan brownies. Once baked and cooled, slice half of the brownies into tiny cubes, and save the rest for serving with the ice cream. You can place the brownie bites into the freezer while you&#8217;re making the ice cream.

Make the chocolate

 custard: in a medium saucepan on medium heat, whisk together all the ingredients. Continue whisking until the chocolate has completely melted into the oat milk. Remove the custard from the heat and allow the mixture to cool at room temperature for 10 minutes. Then transfer the custard to chill in the fridge for 2-3 hours. There should be no heat coming from the custard when you&#8217;re ready to make the ice cream. If there is, then you need to chill longer. Any heat will alter the temperature of the ice cream mixer, preventing the ice cream from actually forming.

Make the ice

 cream: once your custard is chilled, follow the instructions of your ice cream machine, pouring the custard into the ice cream container and turning the machine on. With the specific ice cream maker I recommended, it took about 25 minutes to churn.

Stir in the brownie bites: 

add the brownie bites to the ice cream while it&#8217;s churning at or around 25-30 minutes in. Continue churning for another 5 minutes to ensure that the brownie is evenly distributed.

Once the ice cream has churned and thickened, transfer the ice cream to an ice cream storage container and store in the freezer. Scoop and serve as desired with the remaining brownies!

This Vegan Ice Cream is rich, creamy, and incredible easy to make with only 5 ingredients! I share a ton of useful tips to make this your best homemade ice cream! 

Vegan Ice Cream (5 Ingredients)

cashews

full fat coconut milk ((two 13.4 ounce cans) )

vanilla bean paste

sugar

Ensure your cashews are completely soaked from before. Also ensure your ice cream maker freezer base is in the freezer for at least 7 to 24 hours before (preferably 24 hours) . If you just keep it in your freezer, then it’s always ready! 

In a high speed blender, blend the soaked cashews, coconut milk, vanilla bean paste, cane sugar and the sea salt together until completely smooth, about 2-4 minutes on high speed depending on your blender. You want to ensure it’s 100% smooth, so feel free to blend longer until you’re sure all the cashews are blended out. If that means you need to blend longer, definitely blend until fully smooth.

Pour mixture into a bowl, container or leave in the blender and cover. Sometimes the mixture can get hot while blending. Place it in the fridge for 4 hours in the coldest spot, up to 2 days if you don&#039;t plan to make the ice cream immediately.

Remove from the fridge. Set up your ice cream machine and place the ice cream maker freezer base into the machine and pour the ice cream mixture in. Prepare according to manufacturer settings, for about 20-25 minutes of churning. The mixture should be thick and smooth. If you&#039;re not using an ice cream maker, check out my chocolate avocado post for no churn instructions.

Scoop the soft serve ice cream into a container (I use a loaf pan) and smooth down. Place plastic wrap or a reusable wrap or parchment or wax paper flat against the ice cream, then wrap the outside of the pan too. You want to ensure it&#039;s all protected from ice crystals. Place in the freezer for at least 4 hours to set up, even overnight if you desire. You can also enjoy it immediately like soft serve!

After at least 4 hours in the freezer, remove container from freezer and allow it to sit for at least 5 minutes on the counter (like you would store bought ice cream). Scoop, serve and enjoy! 

This vegan coffee ice cream is so good no one would ever guess it is vegan. Rich and creamy and deliciously coffee flavored.

Vegan Coffee Ice Cream

Raw Cashews ((100 grams)

+ 2 Tbsp Water

Homemade Cashew Milk ((360 milliliters))

White Granulated Sugar ((200 grams))

Water ((60 milliliters))

Cacao Butter ((100 grams) Chopped)

Coconut Oil ((109 grams))

Instant Coffee Powder ((14 grams))

Tbsp Cocoa Powder

Coconut Sugar ((50 grams))

Salt

At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that’s it’s ready to go the next day.

Prepare your homemade cashew milk. Add the cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with 3/4 cup + 2 Tbsp fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Use all of this milk in your ice cream.*

Add the homemade cashew milk to a big bowl along with the coconut milk and set aside.

Then get all your other ingredients ready before proceeding.

Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.

Add in the cacao butter, coconut oil, instant coffee powder, cocoa powder, coconut sugar and salt and whisk in until everything is melted together.

Then pour this out into the bowl with the cashew milk and coconut cream.

Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.

Take the whole bowl and place it into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well again and then pour it into the ice cream machine.

Churn the ice cream according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes.

When it’s reached soft serve consistency, pour it out into a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.

When it’s set, scoop into bowls and enjoy.

This Vegan  Chocolate Avocado Ice Cream is not only super chocolatey, no churn, and delicious, but is healthy for you!

Vegan Chocolate Avocado Ice Cream

13.5 oz can full fat coconut milk (380 g)

Tablespoon vanilla extract

water

Vegan hot fudge (for drizzling)

Vegan Sprinkles (for sprinkling on top)

Add the avocado and coconut milk to a food processor/blender and pulse together.

Add the remaining ingredients and blend in for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing. Freeze the ice cream according to the manufacturer's instructions for your machine.

Ice Cream Machine

Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.

Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop.

You can optionally add hot fudge and sprinkles on top.

No Machine

Sweetened with bananas, this sugar-free raspberry sorbet is ready in minutes.

Sugar-free raspberry sorbet

(810 grams) frozen raspberries

bananas,

raspberries,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863323001&=domain=del

5348771529001-5981863323001

Learn to make Peanut butter ice cream recipe which is vegan gluten-free and also has no added sugar!

Peanut butter ice cream recipe

peanuts (roasted& unsalted

tbsp. chia seeds (soaked water

tbsp. vanilla extract

maple syrup (/ agave/ honey if not vegan)

(optional)

Soak chia seeds in water. Keep it aside for 15 mins.

Grind peanuts to make nut butter in a spice grinder. Keep grinding peanuts in short pulses until the oil is extracted and it gets a soft silky texture.(you can skip this step and use a store bought peanut butter)

In a blender, add the nut butter, frozen bananas, vanilla extract and chia seeds along with maple syrup and salt(optional) . Blend until you get a smooth mixture.

Pour the mixture in an ice cream tub and add some roasted chopped nuts or chocolate chips on top.

Cover it with cling film. Close the lid and let it set overnight of 5-6 hours in the freezer.Do not keep your freezer to coldest setting as it will end up with very hard dessert.

Before serving, wait for 5-10 minutes before scooping and serving. Serve it in cone or cup with extra chopped nuts, chocolate sauce

This Maple Vanilla Sweet Potato Nice Cream is the perfect whole food plant-based dessert for serving up on those hot summer days.

Maple Vanilla Sweet Potato Nice Cream

sweet potato cubes (cooked and then frozen)

plant-based milk

tbs maple syrup

tsp vanilla extract

tsp cinnamon

Add all of the ingredients into your blender or food processor.

Blend on medium/high speed for 1 to 2 minutes or until the bananas have been blended into a creamy nice cream consistency.

https://www.youtube.com/watch?v=Eyr8ZmJJHZY

Maple Vanilla Sweet Potato Ice Cream (Vegan, WFPB)

This creamy rich Vegan White Russian Ice Cream is perfect for Valentine&#39;s Day or date night. No ice cream maker needed!

Vegan White Russian Ice Cream

coconut cream or coconut milk

Kahlua Midnight*

vodka

Starbuck's

chocolate chips

Mix all ingredients in a food processor and freeze overnight.

Thaw slightly and mix with a spoon. Top with chocolate chips.

Vegan Gelato with Date Caramel is so satisfying. Here&#39;s a delicious dairy-free, gluten-free, sugar-free treat you can make at home!

Vegan Gelato With Date Caramel

Medjool Dates

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