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+ servings
An ice cream cone with chocolate ice cream filled with cookie dough pieces

Sugar Cookie Chocolate Ice Cream (Dairy Free, No Churn)

Gabby
This sugar cookie chocolate ice cream is creamy, smooth, full of sugar cookie dough chunks and completely dairy free. Plus, no ice cream maker required!
Prep Time 20 mins
Freeze Time 7 hrs
Total Time 7 hrs 20 mins
Course Dessert
Cuisine American
Servings 4 servings
Calories 200 kcal

Equipment

  • Handheld or Standing Mixer

Ingredients
  

Sugar Cookie Dough

  • ¼ cup vegan butter (or regular)
  • ¼ cup + 2 tbsp granulated sugar
  • ½ cup all-purpose flour, heat-treated*
  • 1 tsp vanilla extract

Dairy Free Chocolate Ice Cream

Instructions
 

Sugar Cookie Dough

  • In the bowl of a standing mixer or handheld mixer, cream together the butter, sugar, and vanilla until smooth.
  • Add in the heat-treated flour and mix until combined.
  • Crumble the dough into smaller pieces and place in the fridge while you make the ice cream.

Chocolate Ice Cream

  • Place a large mixing bowl into the freezer for 10-15 minutes to chill.
  • After the bowl has chilled, remove the canned coconut milk from the fridge (do not shake it). Scoop out the coconut cream and place it in the bowl, leaving behind the liquid.
  • Whip the coconut cream until stiff peaks form and the consistency is similar to that of whipped cream.
  • Add in the cocoa powder, powdered sugar, and collagen*, scraping down the sides of the bowl frequently.
  • Add vanilla extract, vodka*, and milk then mix until combined.
  • Fold in half of the sugar cookie dough and place the mixture into an ice cream container or other airtight container. Sprinkle remaining cookie dough on top.
  • Freeze for 7-8 hours or overnight. When ready to serve, allow the ice cream to thaw for 15-20 minutes.

Notes

  • HEAT TREATING THE FLOUR: Heat treating your flour will kill any bacteria that could be in it. To do this, pour the flour on a baking sheet and bake it for about 5 minutes at 350F. Let it cool before you make the cookie dough.
  • CHILLING THE COCONUT MILK: The coconut milk MUST be chilled for 7-8 hours overnight before you whip it, or else it will be too liquid.
  • VODKA: The vodka in this is optional. It helps the ice cream to thaw out quicker when serving.
  • COLLAGEN: Collagen has no effect on the flavour of the ice cream, so it is optional, but strongly recommended to get that creamy texture, and to make it soften and thaw quicker.
  • VEGAN OPTION: To make this ice cream vegan, simply leave out the collagen protein!

Nutrition

Calories: 200kcal
Keyword Dairy Free
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