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Vegan California Strawberry Ice Cream with Cookie Dough (no churn & gluten-free)

This Vegan Strawberry Ice Cream with Cookie Dough is deliciously indulgent, but also good for you too! (Plus it requires no churning or ice cream maker.)
Prep Time35 mins
Freezing time3 hrs
Total Time3 hrs 35 mins
Course: Dessert
Cuisine: American, gluten-free, vegan
Servings: 8 servings


Cookie Dough

  • 1 cup oat flour (if you don't have any, blend just under 1 cup of oats on high power for about 30 seconds, until a fine flour forms)
  • ½ cup almond flour (if you don't have any, blend just under ½ cup of almonds on high power for about 20 seconds, until a fine flour forms)
  • ¼ cup almond butter
  • 3 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • A couple of pinches of sea salt

Ice Cream

  • cups fresh California Strawberries, cut into small chunks (refrigerated until needed)
  • cup maple syrup (refrigerated until needed)
  • 2 400ml cans coconut milk, refrigerated overnight (this is really important)
  • 1 teaspoon vanilla extract


  • Chill a large mixing bowl in the freezer while you're completing the next step (about 10 minutes). This will be used to make the ice cream.

To make the cookie dough

  • Mix all cookie dough ingredients together in a large bowl until a sticky dough forms.
  • Break the dough into small chunks and crumbles with your hands (you don't want large pieces of cookie dough in the ice cream as they will freeze harder than the rest of it) and set aside.

To make the ice cream

  • Add the California Strawberries and maple syrup to a blender and blitz on high power for about 15-20 seconds, until they are a puree but a few chunks still remain. Set aside.
  • Open the cans of coconut milk. The milk will have separated into a layer of coconut water and hardened coconut cream.
  • Remove your bowl from the freezer and scoop ONLY the hardened coconut cream into it. (You can reserve the remaining coconut water for other purposes.)
  • Using a mixer or electric beater, whip the coconut cream until creamy and smooth (about 5 minutes). You may need to scrape the sides of the bowl down several times while doing this. You're aiming to get a thick, fluffy coconut cream that has the consistency of whipped cream.
  • Add the vanilla extract and whip for another minute.
  • Using a large metal spoon, gently fold the strawberry puree and cookie dough into the mixture until just combined.
  • Spoon the mixture into a tin and freeze for 3-4 hours. This will give you an ice cream with the consistency of gelato. Best eaten immediately.


As mentioned, this ice cream is best eaten after being frozen for 3-4 hours. It can also be frozen for longer periods - e.g. overnight - but it will need to be thawed for about 20 minutes prior to eating if you do this. The texture may also be slightly harder, and you won't get the same gelato-style ice cream if you freeze it for this long.
I don't recommend using frozen strawberries in this recipe - their water content is a little too high and will make the ice cream very icy!