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Vegan Chocolate Cookie & Peanut Butter Swirl Ice Cream

A deliciously creamy Peanut Butter Swirl Vegan Ice Cream made with chocolate peanut butter cookie crumbles. Specifically –> The Outlaw from Ope's Cookies. If you're a chocolate + peanut butter lover, this one is for you!

Prep Time
2 hrs 15 mins
Cook Time
4 hrs
Total Time
6 hrs 15 mins
Servings: 8
Calories: 305 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups raw cashews soaked for 6-8 hours, drained
  • 1 14 oz canned full-fat coconut milk shaken so it is completely liquid
  • 1/4 cup coconut sugar
  • 1/4 agave syrup or raw honey
  • 1/2 TBS vanilla extract
  • 2 TBS tapioca flour/starch or cornstarch
  • 2 Ope's Cookies crumbled (I recommend The Outlaw)
  • 1/4 cup All-Natural Peanut Butter

Instructions

    Cup of Yum
  1. Before you begin make sure your ice cream bowl is completely frozen, at least 12 hours, preferably 24 hours. Store it in the coldest part/back of the freezer.
  2. In a medium saucepan on medium heat, combine coconut milk, coconut sugar, agave or honey and vanilla. Whisk together until warm, almost hot to touch. Sprinkle in tapioca starch one tablespoon at a time, whisking thoroughly. Continue whisking mixture on medium heat for 5 minutes, until mixture has thickened. Remove from heat and let cool for 10 minutes.
  3. Next add drained cashews and the cooled coconut milk mixture to bowl of food processor or high speed blender. Process until everything is liquid, scraping down the sides as necessary. This may take several minutes depending on your blender. You want everything to be really smooth.
  4. Transfer to freezer safe bowl and chill in freezer for 2 hours, or fridge overnight. The mixture should be really cold before adding to the ice cream maker, but not frozen solid.
  5. Once the mixture has chilled, add to the ice cream maker (follow manufacturer's instructions) and churn mixture for 30-45 minutes. Once the mixture is the consistency of soft serve (after bout 30 minutes) add in half of the cookie crumbles and churn to mix.
  6. Transfer half of ice cream batter into a lined 8x4 or 5x7 loaf pan, drizzle in peanut butter, then add the rest of the ice cream batter, cookie crumbles and top with more peanut butter. Swirl with spoon to slightly mix in. Cover well with plastic wrap and foil. Freeze an additional 4 hours, until ice cream is more solid.
  7. Note: ice cream can be enjoyed without the additional freezing time, it will just be a soft-serve consistency. If you want a scoop-able ice cream, freeze covered for at least 4 hours.

Notes

  • -Prep time does not include additional freeze time of bowl. -I did not test this recipe no churn style, see notes in the post for suggestions.
  • -Ice cream is best enjoyed within a seven days. If ice cream has been frozen for more than 8 hours, allow it to sit at room temperature for about 20 minutes before scooping.
  • I used the KitchenAid Ice Cream Maker Attachment.
  • --Recipe adapted from The Kitchn and Minimalist Baker
  • If you don't have a food processor, you could try using two full-fat cans of coconut milk, following more along the lines of The Kitchn's recipe.

Nutrition Information

Serving 1/8th Calories 305kcal (15%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 7g Cholesterol 4mg (1%) Fiber 2g (8%) Sugar 12g (24%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 305

% Daily Value*

Serving 1/8th
Calories 305kcal 15%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 10g 50%
Polyunsaturated Fat 7g 41%
Cholesterol 4mg 1%
Fiber 2g 8%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.