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Oatmeal Cookie Dough Vegan Gluten Free Ice Cream
This creamy vegan gluten free ice cream loaded w/ cinnamon raisin pecan cookie dough, is so delicious & decadent, you'd never believe it's a healthy treat!
Prep Time10 mins
Total Time1 hr
Servings: 8 servings
Combine coconut milk, sugar, and cinnamon in a blender and mix until smooth.
Chill coconut milk mixture in refrigerator for 30 minutes.
Make 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.
- Low FODMAP Notes: Large servings of raisins and oats are high in FODMAPs, so stick to 1 serving for a low FODMAP treat.
- The Oatmeal Cookie Dough Bites can be made ahead of time, and stored in the refrigerator or freezer.
- The Ice Cream mixture can be made ahead of time, and stored, well covered, in the refrigerator for up to 3 days.