Vegan Peanut Butter Cookie Dough Ice-Cream -Easy & Delicious

We have been eating a lot of vegan ice cream from Trader Joes. They have the Cherry Chocolate Chip and the Vanilla. Both of their ice creams are INCREDIBLE, but we wanted to make our own since we haven't used our ice cream maker very much.

My wife found this recipe for Peanut Butter Cookie Dough Ice Cream from Minimalist Baker. We followed the recipe exactly except we used a tablespoon of soy milk in the cookie batter instead of reserving some from the can of coconut milk. The chocolate chips, raw cashews, soy milk, maple syrup, and peanut butter we bought at Trader Joes. We used creamy peanut butter, but you can also use crunchy.

You have to prepare the ingredients the night before and keep them chilled in the fridge overnight. The next day you put the ice cream mix in your ice cream maker. (follow your ice cream maker's directions) The directions from the recipe's website said 45 minutes but it only took 30 in our ice cream maker. We bought our Ice Cream Maker on Amazon. We have the Cuisinart ICE-50BC Supreme Ice Cream Maker.

Once it's done, you add the cookie dough by just crumbling it in, stirring it around to mix it in and adding more. At first I thought I had too much cookie dough, but you can never have too much cookie dough right? After it's added it goes into the freezer for a few hours and then it will be done. You could eat it right then but it's really creamy and not the consistency you will want it to be.

I have to say this is one of the best ice creams we have ever had. The consistency and flavor were incredible. It's very rich, so you will get full fast. The amount of cookie dough in the ice cream is perfect, it actually has A LOT.

My wife topped hers off with Chocolate Syrup that we found at Whole Foods that is Vegan and tastes great. The brand is Ah!laska. The 22 oz bottle was $6.99 from Whole Foods and will last awhile.

We love the ice cream and plan to use the base recipe a lot more and create different varieties of this. 

The Recipe says it serves 8 but we think it serves 4 decent servings or 6 very small servings.

I pasted her recipe and instructions below but changed what ingredients we used.

INGREDIENTS 

ICE CREAM

· 1.25 cups raw cashews, soaked overnight or at least 6 hours- we soaked them for around 8 hours and they were perfect.

· 1/4 cup brown sugar (or granulated) - we used light brown sugar from Whole Foods

· 1/4 cup maple syrup from Trader Joes

· 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)- we didn't reserve any because we used the soy milk. So the whole can went in for ice cream.

· 2.5 Tbsp coconut oil, melted

· 1 tsp pure vanilla extract





COOKIE DOUGH

· 3 Tbsp vegan butter or coconut oil (we used Earth Balance Butter)

· 1/2 cup crunchy or creamy salted natural peanut butter - We used Trader Joes Creamy Peanut Butter

· 1/2 cup brown sugar

· 1 tsp pure vanilla extract

· 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)

· 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)-We used Trader Joes Semi Sweet only $1.99 a bag

· 1-2 Tbsp coconut milk or other non-dairy milk-we used Trader Joes unsweetened organic soy milk


INSTRUCTIONS

1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.

2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.

3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.

4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If for some reason it doesn't thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.

5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.

6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.

7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.

8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.

Ingredients for the Peanut Butter Cookie Dough

Mix with a spoon or blender (Vegan Butter, Peanut Butter, Vanilla, and Brown Sugar)

Slowly add flour, I added 1/4 a cup at a time and stirred.

I  only added 1 tablespoon of Soy Milk because the mixture wasn't dry after all the flour was added.

Last adding the chocolate chips, I added a little more than the recipe called for.

Peanut Butter Cookie dough all ready to put in the fridge to chill overnight

Ingredients for the ice cream mix

Soaked Cashews for 8 hours-drain and rinse with cold water

Adding the Maple Syrup and then the vanilla

Adding the can of full fat coconut milk (they sell Light at Trader Joes but we used a regular with the full fat from an Asian Market)

After blending for 2 minutes

Pour into bowl to chill in fridge overnight

Mixture should be nice and creamy but will thicken more overnight

The next day into the Ice Cream maker it goes

Our Ice Cream Maker took 30 minutes

Cuisinart ICE-50BC Supreme Ice Cream Maker

this is what it looks like when it's done churning for 30 minutes

before freezing, next step is to add cookie dough

You could roll in little balls or just crumble it like we did and recipe called for

I mixed it up to spread it througout

All cookie dough added, time to put in freezer for a few hours

After freezing for around 3 hours it created the PERFECT consistency

2 nice size amounts (this is rich and creamy and fulfilling)

My wife added chocolate syrup

Have Fun and Enjoy!

Vegan Pumpkin Donuts with Cinnamon Sugar Topping

Yep that is how we roll round here, pumpkin this and pumpkin that everything is pumpkin. Now that we have gone off the deep end with pumpkin recipes I sure glad that we found this one. I mean come on if you don't like donuts then you must be from so place that has barbed wire around it and people with white coats trying to keep you from escaping, cause your crazy. We found this recipe here, and we decided that I would make this vegan style. There are a couple of there changes to make it a healthier doughnut (ha ha ha ha ha) but keeping the awesome flavor. Now like I have said before when baking put all the dry ingredients together and all the wet ingredients together and then combined them, and put them away after you use them so no doubling up.

Vegan Pumpkin Cake Donuts


1 3/4 cups all-purpose flour

 1 1/2 cups sugar

1 1/2 tsp pumpkin pie spice which can be found here

1 tsp Himalayan salt or 1 1/2 tsp of sea salt

1 1/2 tsp baking powder

1 1/2 cups organic pumpkin

1/2 cup organic applesauce

3 vegan Bob's Red Mill egg replacers

Topping

1/2 cup sugar

2 tsp cinnamon


Pre-heat oven to 350.  Combine all the dry ingredients first in one bowl, then combine all the wet ingredients in another bowl. Slowly add the dry ingredients and mix very well by hand. Then with a little Earth Balance or vegan butter grease up your doughnut pan, don't forget the nob in the middle where the hole is gonna be. Scoop your batter into the pan, I find that a teaspoon works the best, fill each mold 3/4 of the way. Bake for 15 to 18 min. Using the toothpick test to make sure they are done.

Once they cool down a couple of minutes take a butter knife or icing knife to run along outer and inner edges then plop them out onto tray to cool down. 

In a separate bowl mix up the cinnamon and sugar press the warm doughnut into the mixture then set aside to cool the rest of the way.