Name: Chocolate Coconut Cookie Dough Ice Cream Blizzard
Prep time: 45 min
Total time: 45 min
Ingredients: 2 tablespoons roasted cashews; 1/2 cup butter (vegan butter or coconut oil); 3/4 cup brown sugar; 2 teaspoons vanilla extract; 1 cup flour; pinch salt; 3/4 cup mini chocolate chips; 1/2 cup pure cane sugar or granulated sugar; 2 cans full fat coconut milk (chilled); 3/4 cup cocoa powder

Get ready to churn up pure bliss with this Chocolate Coconut Ice Cream Cookie Dough Blizzard recipe. It perfectly balances rich chocolate, creamy coconut milk, and generous chunks of homemade cookie dough, creating a truly decadent frozen dessert. This recipe simplifies the process, making it accessible for home cooks while delivering an incredible flavor and texture that rivals any store-bought ice cream. Prepare for a treat that will have everyone asking for seconds.

⏱ Time: 45 min

👥 Servings: 6-8

📊 Level: Medium

🥗 10 ingredients

Chocolate Coconut Cookie Dough Ice Cream Blizzard

Print Recipe Pin Recipe

Prep Time 45

Total Time 45

Servings: 8

Ingredients Method Notes

Ingredients

2 tablespoons roasted cashews
1/2 cup butter (vegan butter or coconut oil)
3/4 cup brown sugar
2 teaspoons vanilla extract
1 cup flour
pinch salt
3/4 cup mini chocolate chips
1/2 cup pure cane sugar or granulated sugar
2 cans full fat coconut milk (chilled)
3/4 cup cocoa powder

Method

Freeze your ice cream bowl the night before.
Make the Cookie Dough: Add cashews to a food processor, process until fine powder. Add butter, brown sugar, and vanilla; process until smooth. Add flour and salt, process until combined. If dry, add a tablespoon of milk or water. Stir in chocolate chips.
Line a baking sheet with parchment and spread cookie dough out in an even layer about 1/4 inch thick. Freeze until firm. Chop into small chunks.
To make the Ice Cream: Process granulated sugar until fine. Add chilled coconut milk, cocoa powder, vanilla extract, and salt. Process until smooth and combined.
Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.
During the last five minutes of churning, add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.

Notes

– Ensure your ice cream maker bowl is fully frozen the night before for best results.
– For extra creamy texture, use full-fat canned coconut milk, not the carton kind.
– If your cookie dough mixture is too dry, a tablespoon of water or milk will help bind it.
– Chop the frozen cookie dough into bite-sized pieces for the perfect distribution.

Pro tips

Ensure your ice cream maker bowl is fully frozen the night before for best results.
For extra creamy texture, use full-fat canned coconut milk, not the carton kind.
If your cookie dough mixture is too dry, a tablespoon of water or milk will help bind it.
Chop the frozen cookie dough into bite-sized pieces for the perfect distribution.

This cookie dough ice cream is a game-changer for dessert lovers. Serve it immediately for a soft-serve consistency or freeze for a firmer scoop. Enjoy!

Try this next: 6-Ingredient No-Bake Chocolate Chip Cookie Dream!