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Ice cream stuffed cookie dough balls (grain free, vegan)


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if you’re craving something cool, creamy, and cookie dough-covered, these Vegan Vanilla Ice Cream Stuffed Cookie Dough Balls are calling your name. With a soft chocolate chip cookie dough shell and a surprise scoop of dairy-free vanilla ice cream in the center, they’re the ultimate freezer-friendly treat.

Made with just a few real-food ingredients, these bites are grain-free, nut-free, and refined sugar-free, yet taste totally decadent. And the best part? No churning, baking, or fancy equipment needed. Just grab your favorite dairy-free vanilla ice cream (I love using NadaMoo), a mini muffin pan, and let’s get stuffing.

Servings 10

Ingredients
  

  • 1 1/2 cups almond flour, or sunflower seed flour for nut-free option
  • 1/3 cup tapioca starch
  • 1/3 cup granulated coconut sugar or unrefined cane sugar, pulsed in a blender
  • 1/4 cup Olive, avocado or refined coconut oil
  • 2-3 tbsp full-fat coconut milk
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 C Maple syrup
  • 1/2 cup mini dairy-free chocolate chips
  • For the Vanilla Ice Cream Filling:
  • 1 cup dairy free ice cream

Instructions
 

Make the Cookie Dough:

  • In a bowl, whisk together almond flour (or sunflower seed flour), tapioca starch, pulsed sugar, and salt. Stir in melted defined coconut or olive oil, coconut milk, maple syrup, and vanilla extract until a dough forms. Fold in chocolate chips. If cookie dough is too crumbly, add an additional tbsp coconut milk until smooth.

Shape & Stuff:

  • Press ~1 tbsp of dough into each mini muffin cavity, forming a cup shape.
  • Place a frozen scoop of vanilla ice cream filling into the center.
  • Flatten 1 tsp of dough and seal over the top, smoothing the edges.
  • Repeat with remaining dough and filling.

Freeze:

  • Place in the freezer for 1–2 hours until fully set. Pop out of the pan and transfer to a sealed container for storage.

Serve:

  • Let sit at room temp 2-3 minutes before eating for the perfect soft bite with a creamy vanilla center.
Author: Ali Jenkins
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