Recreate the classic flavor by mixing Forager Project Vanilla Bean Ice Cream with this easy and delicious edible vegan cookie dough.


  • ¼ cup sugar
  • ¼ cup dark brown sugar, packed
  • ¼ teaspoon salt
  • ¼ cup melted Forager Project Butter
  • 2 tablespoons Forager Project Cashewmilk
  • ½ teaspoon vanilla extract
  • ¾ cups  all-purpose or gluten-free flour
  • ¼ cup vegan semi-sweet chocolate chips or chunks
  • 1 pint Forager Project Vanilla Bean Ice cream


In a mixing bowl, whisk together sugar, dark brown sugar, salt, melted Forager Project Butter, Forager Project Cashewmilk and vanilla extract until smooth and sugar has dissolved.

Fold in flour and chocolate chips and mix until a dough forms.

In another bowl, scoop the entire pint of Forager Project Vanilla Bean Ice Cream. Using a teaspoon, scoop cookie dough and add to the bowl of ice cream. Using a wooden spoon or spatula, mix the ice cream with cookie dough, breaking up any large chunks and fully incorporating the cookie dough into the ice cream. Cover with plastic wrap and set the bowl of ice cream into the freezer to firm up for 30 minutes.

Scoop cookie dough ice cream into bowls and top with crumbles of leftover dough and serve immediately.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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