Creamy, scoopable, and packed with oatmeal cookie dough bites—this dairy-free ice cream recipe is an easy, feel-good dessert you’ll want on repeat all summer long!
If you’ve ever wished for a creamy, scoopable ice cream that’s dairy-free and actually tastes amazing… this is it.
This dairy-free ice cream recipe with oatmeal cookie dough is one of those favorite recipes you’ll come back to all summer long (and honestly, year-round). It’s simple to make and has the most delicious bites of cinnamon-raisin oatmeal cookie dough in every scoop.
Whether you’re avoiding dairy, following a gluten-free diet, or just looking for a summer treat, this healthyish ice cream recipe checks all the boxes. It’s creamy, satisfying, and just indulgent enough, while still being a dairy-free, gluten-free ice cream recipe made with wholesome ingredients.
Berrylicious. Blend strawberries, blueberries, raspberries, or a combo into the ice cream base, and omit the oatmeal cookie dough.
Peanut Butter Chocolate Chip. Blend peanut butter or peanut butter powder into the ice cream base and stir in chocolate chips.
Mint Chocolate Chip. Add peppermint extract and (optional) natural green food coloring to the ice cream base, then stir in thechocolate chips.
Dietitian Nutrition Note
This is one of those “healthy-ish” desserts. While it’s made with simple, plant-based ingredients and is naturally dairy-free, vegan,and gluten-free, it’s still high in saturated fat due to the coconut milk.
If you’re monitoring your saturated fat intake for heart health or other reasons, it’s a good idea to enjoy this one mindfully and in moderation.
That said, it can absolutely be part of an overall balanced, flexible way of eating, especially when you’re craving something creamy, satisfying, and delicious!
Combine the coconut milk, sugar, and cinnamon in a blender and blend until smooth.
Chill the coconut milk mixture in refrigerator for 30 minutes.
Make the ice cream following manufacturer's directions for your ice cream maker. Note: I used a Cuisinart and got soft serve consistency ice cream after 20 minutes.
Mix cookie dough chunks in to ice cream. Place ice cream mixture in glass container, and place in freezer until desired consistency is achieved-about 30 minutes.
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Any questions or comments about this dairy-free ice cream recipe? Any variations you would love to make? Drop a comment!
Hi, I’m EA Stewart, RD, a registered dietitian nutritionist and recipe developer for the New York Times bestselling book Plant Powered Plus. I create easy, flavorful gluten-free and anti-inflammatory recipes backed by evidence-based nutrition to support gut, brain, and vibrant health.
✔ Tested in my kitchen and designed to be both nourishing AND delicious!
