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.

Add in the vanilla extract and plant-based milk, and mix until smooth.

Slowly add in the flour, mixing until just combined.

Fold in the dairy-free chocolate chips until evenly distributed.

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.

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.

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.