Vegan Chocolate Chip Cookie Dough Ice Cream


Vegan Chocolate Chip Cookie Dough Ice Cream

This sweet, creamy combination of cookie dough and chocolate ice cream is sure to hit the spot – all the while you’re getting your intake of pulses and fruits!


White Bean Cookie Dough:
  • 250 grams white beans, drained
  • 1/4 cup cashew, almond, peanut butter, or another nut/seed butter of choice
  • 2 tablespoons almond flour
  • 1 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 3 tablespoons agave syrup, maple syrup, date syrup or sub a small handful of dates
  • 1/4 cup dark chocolate chips
Chocolate Ice Cream:
  • 4 bananas, frozen
  • 1/4 cup cacao powder
  • 1 teaspoon vanilla extract
  • pinch of salt


White Bean Cookie Dough:
  1. Add all ingredients, except for the chocolate chips, to a blender or food processor and blend until smooth. It will have a very similar consistency to real cookie dough.
  2. Mix in the chocolate chips and roll into small balls (this is dependent on how big you would like your cookie dough chunks to be). If you find the dough too sticky, put it into the fridge or freezer to firm up a little bit. After forming the balls, transfer to the fridge or freezer.
Chocolate Ice Cream:
  1. Blend the bananas, cacao powder, and vanilla extract in a blender or food processor until entirely smooth. You might have to press down on the bananas with a spoon a couple of times throughout the process. It should have the consistency of soft serve.
  2. Transfer to a bowl or tin and mix in the cookie dough. Now it’s ready to eat, if you prefer a more solid ice cream then transfer to the freezer for 30 minutes to solidify.


  • How much sweetener you add to the cookie dough is entirely up to you, I would say 3 tablespoons is somewhere in the middle in terms of sweetness – so I recommend tasting along the way.
  • The cacao powder in the ice cream can be omitted if you want to have a vanilla ice cream base.