Homemade Vegan Cookie Dough Ice Cream

Liana Werner-Gray

by | Updated: December 3rd, 2016 | Read time: 1 minute

Veganuary is here! Across the globe, people who want to feel better, get healthier, help the planet and show compassion for animals are pledging to make January a meat-free, dairy-free, animal-product-free (vegan!) month. Are you on board? If only “this” or “that” were vegan, you could do it, right? Maybe ice cream is on your list of foods you can’t imagine leaving behind. Well you don’t have to. Not even the irresistible cookie dough kind.

Homemade Vegan Cookie Dough Ice Cream

Homemade Vegan Cookie Dough Ice Cream


1 cup cashews*
1/3 cup Rawmio Almond Chocolate Chip Cookie Dough Spread
1 tsp. pure vanilla extract
4 Tbsp. maple syrup
2/3 cup almond milk
1/4 tsp. salt

*Sunflower seeds or hemp seeds may be substituted for cashews.


  1. In a food processor, blend all ingredients except cookie dough spread, blending to creaminess/frothiness desired.
  2. Pour mixture into a container.
  3. To make cookie dough balls, spoon Rawmio spread into a bowl. Use fingers to shape ¼” balls, then drop into ice cream mixture.
  4. Freeze ice cream 3-5 hours or overnight.

Liana’s tips:

  • If using an ice-cream maker, blend ingredients in blender first, then pour the mixture into the ice-cream maker. Churn for 30 minutes to 2 hours until it’s ready to eat.
  • Instead of maple syrup, a cup of dates may be used. Your choice!
  • For creamier ice cream, soak cashews for 3 hours.
  • Want more cookie dough? Just shape more of the Rawmio spread into balls and load it in!

If you’re hungry for more, download our sweet and healthy desserts recipe e-book.