This plant-based cookie dough blizzard ice cream is a delicious and satisfying treat that is perfect for any occasion. The creamy vanilla ice cream and chunks of cookie dough make for a perfect combination that is sure to satisfy your sweet tooth. And with the use of vegan ingredients, it’s a guilt-free indulgence!
Tips & Tricks on Making Cookie Dough
Follow the recipe
It’s important to follow the recipe exactly as written, including the measurements and the order in which ingredients are added. Baking is a science, and even small changes can make a big difference.
Use room temperature ingredients
Bring eggs, butter, and other refrigerated ingredients to room temperature before using. This will help them incorporate more easily into the dough.
Cream the butter and sugar properly
Creaming the butter and sugar until light and fluffy is an important step in cookie making. It helps to create a lighter texture and better flavor.
Don’t overmix the dough
Overmixing can lead to tough cookies. Mix the ingredients until just combined.
Chill the dough
Chilling the dough before baking helps the cookies hold their shape and prevents them from spreading too much in the oven. It also helps to develop the flavor.
Using a cookie scoop ensures that each cookie is the same size and bakes evenly.
Bake on parchment paper
Lining the baking sheet with parchment paper or a silicone baking mat prevents the cookies from sticking and makes for easy cleanup.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This will help them firm up and prevent them from falling apart.
Ingredients
Cookie Dough
- 1/4 cup vegan butter softened
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
Blizzard
- 2 tablespoons plant-based milk
- 1 cup flour
- 1/2 cup dairy-free chocolate chips
Instructions
Prep Cookie Dough
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, cream together the softened vegan butter, brown sugar, and white sugar until well combined and creamy.1/4 cup vegan butter, 1/4 cup brown sugar, 1/4 cup white sugar
- Add in the vanilla extract and plant-based milk, and mix until smooth.1/2 teaspoon vanilla extract, 2 tablespoons plant-based milk
- Slowly add in the flour, mixing until just combined.1 cup flour
- Fold in the dairy-free chocolate chips until evenly distributed.1/2 cup dairy-free chocolate chips
Bake Cookie Dough
- Roll the cookie dough into small balls and place them on a lined baking sheet.
- Bake for 10-12 minutes, or until golden brown. Let the cookie dough cool completely before making the blizzard.
Blizzard
- In a blender, combine the vegan vanilla ice cream and plant-based milk. Blend until smooth.
- Add in the chilled cookie dough and pulse the blender a few times to break up the cookie dough into small chunks.
Serve
- Pour the mixture into a large glass or bowl and serve immediately.
- You can also store any leftovers in the freezer in an airtight container for up to 1 week.
FAQ Making Cookies
Flat cookies are usually caused by too much butter or sugar, too little flour, or the dough being too warm. Try reducing the butter or sugar in your recipe, adding more flour, and chilling the dough before baking.
For chewy cookies, use more brown sugar than white sugar, and use melted butter instead of softened butter. You can also try adding a tablespoon of corn syrup or honey to the dough.
Yes, you can substitute oil for butter in cookie recipes, but keep in mind that the texture and flavor of the cookies may be different. Use a neutral-flavored oil like canola or vegetable oil, and use 3/4 the amount of oil as you would butter.
Dry or crumbly cookies are usually caused by using too much flour or overmixing the dough. Be sure to measure your flour correctly and mix the dough just until it comes together.
To add more flavor to your cookies, try adding spices like cinnamon, nutmeg, or ginger, or adding extracts like vanilla, almond, or lemon. You can also add mix-ins like chocolate chips, nuts, or dried fruit.
Yes, you can freeze cookie dough for later use. Simply shape the dough into balls or logs, wrap tightly in plastic wrap, and freeze. When you’re ready to bake, thaw the dough in the refrigerator and bake as directed.
Yes, parchment paper is a great nonstick surface for baking cookies. It also makes cleanup easier and can help prevent overbrowning on the bottom of the cookies.
It’s best to let your cookies cool for at least 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely. This allows them to set and become easier to handle.
