This ice cream combines sweet, melt-in-your-mouth cookie dough and creamy, homemade coffee ice cream. You know what it's like to bake cookies and want to eat the whole bowl of batter before you even start preheating the oven. Mix that feeling with cool, refreshing coffee ice cream, and you pretty much have every coffee and cookie lover's dream dessert. Since one pint has two cups of coffee, feel free to have this treat as an afternoon pick-me-up!

Chocolate Chip Cookie Dough and Coffee Ice Cream [Vegan, Gluten-Free]



2 pints



For the Cookie Dough:

  • 2 tablespoons creamy peanut butter
  • 1 tablespoon coconut oil, softened but not melted
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • A small pinch of salt
  • 1/2 cup mini chocolate chips

For the Coffee Ice Cream:

  • 2 cups of strong, black coffee
  • 2 14-ounce cans of full-fat coconut milk
  • A drizzle of maple syrup


For the Cookie Dough:

  1. In a bowl add all the ingredients, and using your hands mix everything together. Form small balls.

 For the Ice Cream:

  1. In a blender, add in the two cans of coconut milk with the 2 cups of black coffee. Drizzle in the maple syrup and blitz until fully frothy and mixed.
  2. After reaching desired soft-serve consistency, transfer half the ice cream into container. Add in about half the cookie dough balls. Pour in the rest of the ice cream and then add in the remaining cookie dough balls. if you want, mix it around but be gentle and quick. Put in freezer to firm up.

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