Vegan Cookie Dough Nice Cream

Posted on August 9, 2018

* This post originally appeared on Veggiekins. It has been edited for clarity.

This coconut cookie dough ice cream has been a go-to for me on warmer summer days. It’s light, but still indulges the sweet tooth with only whole, nutrient-dense plant ingredients, using a Peanut Butter Chocolate Chip Pure Bar as the cookie dough.

All you need for this recipe is a blender or food processor and it requires no other equipment. I recommend topping it with extra toasted coconut flakes for flavor and your favorite toppings. You can also enjoy this straight from the blender or frozen and scooped.

Here’s the recipe:


  • 4 large frozen ripe bananas
  • 1 can of full fat coconut milk, refrigerated (we’re just going to use the part at the top that separates itself once refrigerated) + 1/4 cup coconut milk
  • 1/2 vanilla bean
  • 1-2 medjool dates or 1-2 teaspoons maple syrup, coconut nectar etc.
  • pinch of salt
  • 1 Peanut Butter Chocolate Chip Pure Bar



    1. Chop frozen bananas into small pieces to make it easier on your blender or food processor. Add to machine along with the separated part of the coconut cream. Spoon this off of the top of your can after refrigerating overnight and add 1/4 cup of milk.

    2. Begin to pulse the mixture until it breaks down. In order to keep it creamy, do not add extra liquid to help it blend.

    3. Once smooth, add medjool dates or sweetener of choice, along with the vanilla bean (scraped) and salt and continue to blend until completely incorporated.

    4. Warm the Pure Bars by holding them in your hands for a second, just to make sure they aren’t too firm. We’re going to use this to create our cookie dough chunks. Remove the bar from the wrapper and pull apart small chunks to add to the mixture. You want these to be smaller bite sized pieces. Stir with a spoon to combine.

    5. Transfer the mixture into a baking dish or a freezer safe container. Make sure the container has enough depth to scoop into. Alternatively, you can eat it right away!

    6. Allow to freeze for at least 2-3 hours, or ideally overnight before scooping to serve.


- Remy Park