*This post is sponsored by Planted*
Creamy homemade dairy-free and vegan ice cream that’s made using a handful of ingredients – this vegan cookie dough ice cream is no churn and so easy to make!
It’s been a while since I’ve posted on here and I’m so sorry for my absence! It’s been a hectic few months moving house, working on lots of side projects and client work and just busy with life in general.
I’ve still been active on my Instagram page as it’s always been my main platform and creative outlet where I share all of my recipes. Since Instagram Reels came along late last year, I’ve started filming and editing A LOT more videos, which take 3-4 times longer to work on compared to regular image content. So needless to stay it’s kept me super busy and as a result I’ve unintentionally neglected my blog. But I’m back now sharing on both my blog and social media.
My first recipe back had to be a good one, and it’s in the form of this yummy no-churn peanut butter ice cream with cookie dough bites. All vegan and made using healthier ingredients! The ice cream is made up of a simple mixture of oat milk, peanut butter, a little maple syrup to sweeten and a pinch of salt – that’s it! The cookie dough balls are made up of oats, more peanut butter, a little bit of maple syrup (again to sweeten) and a little bit of coconut oil to help the mixture hold together. Of course not forgetting the chocolate chips! I used dark, dairy-free chocolate chips because you can’t make cookie dough without them!
I used Planted British Oat Drink as the base of my ice cream. If you’ve been following me for a while you’ll know how much I love oat ‘milk’! It’s practically the only milk alternative I use now in recipes, but also in my tea and to pour over my granola, etc. Planted drinks are so refreshing and can be used to make yummy treats like this one! They’re also fortified with calcium, vit D and B12 and for every 1L of Planted Oat drink sold, Planted donates 2p to the Trust to help the charity to plant and protect woodland across the UK.
You need to try this cookie dough ice cream next time the sun is out and you’re craving something cold, creamy and refreshing to cool you down. You could always leave out the cookie dough balls if you wanted to simplify the recipe, even though it’s already pretty simple and easier than a regular ice cream recipe. You can also always use other nut butters or even seed butter if you want to make it nut-free!
Vegan Cookie Dough Ice Cream
(serves 4-6)
For the peanut butter ice cream
500ml Planted British Oat Drink
140g peanut butter
120ml maple
Pinch of salt
For the cookie dough balls
55g oat flour
65g peanut butter
1 ½ tbsp maple syrup
1 tbsp coconut oil
Pinch of salt
1 ½ tsp vanilla
25g dairy-free chocolate chips
Method
To make the cookie dough balls – add all the ingredients into a bowl and mix until you have a cookie dough batter. Shape into small balls and set to once side.
Add all the ice cream ingredients into a blender and blend until smooth. Pour into ice cube trays/moulds and freeze for 5 hours.
Once frozen, transfer into a blender and blend until you have a smooth ice cream.
Scoop the ice cream into serving dishes and top with a few cookie dough balls.
Optional – top with melted chocolate/chocolate syrup and enjoy!
