Raspberry Cookie Dough Ice Cream Slices (No-Churn Vegan)

These Raspberry Cookie Dough Ice Cream Slices have a thick chocolate chip cookie no-bake cookie base with a thick middle of raspberry chocolate chunks ice cream all topped with more cookie dough. These slices are vegan, gluten-free and easily nut-free, too.

I just love turning a recipe into a second recipe, so after making and being obsessed with my Chocolate Chunk Raspberry Ice Cream, I knew I wanted to turn it into something new. Like my ice cream brownie slices, I made this raspberry ice cream into slices using some cookie dough and chocolate chips. The results are delicious and so easy to make for an impressive summer dessert.

Why will I love this Raspberry Cookie Dough Ice Cream Slices?

You are going to love these cookie dough ice cream bars for a few reasons. They are:

• Light, fruity and so creamy
• Sweet, nutty and cookie-ish
• Thick, hearty and so indulgent
• Made with wholesome ingredients
• Naturally vegan, gluten-free and easily nut-free
• Feature a no-churn homemade Chocolate Chunk Raspberry Ice Cream
• Great for all the family
• Easy to make

If you already love the sound of these Raspberry Cookie Dough Ice Cream Slices then ship ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You only need a few ingredients to make these cookie dough slices:

• Oat flour: this is the first “flour” which is great as you can eat it un-cooked. Grind up oats to a fine flour and they are great in cookie dough. They are high in fibre and are a wholegrain and naturally gluten-free. Although, if needed, use gluten-free certified oats/oat flour.
• Ground almonds: these act as a second flour and help to bind the cookie dough. They add a sweet, nutty flavour that I love. To keep this nut-free, use extra oat flour or use ground up sunflower seeds.
• Vanilla protein powder: for vanilla sweetness and a lovely thick texture. My favourite is the vanilla buttercream from Macomike (MM-AMY-10 saves you 10% off their whole range). If not, you can use extra oat flour or ground almonds.
• Salt: for flavour.
• Cashew butter: this acts as the thick, sticky glue that holds the cookie dough together. I love cashew butter as it’s naturally sweet and mild in colour with a slight cookie flavour, too. You can swap this for almond, peanut or hazelnut butter for other nutty options. Or, keep this nut-free with sunflower seed butter or tahini.
• Maple syrup: for the sticky sweetness that we love about cookie dough. You can also use other syrups like agave or rice syrup or use vegan honey.
• Thick coconut yoghurt: this adds moisture to the cookie dough that works so well when frozen. It keeps it soft and tender, and you need the thick yoghurt here like Cocos Organic coconut yoghurt or a similar dairy-free Greek-Style yoghurt.
• Coconut oil: this helps to set the cookie dough so it’s firm but soft enough to cut through without crumbling apart.
• Vanilla essence: for the cookie dough flavour.
• Chocolate chunks or chips: either use dark chocolate chips or a bar of chocolate, chopped small. I like dark chocolate but you can use dairy-free milk chocolate, too.
• Raspberry Chocolate Chunk Ice Cream: make up the ice cream as per the instructions and allow it to set solid before allow it to soften or allow it to set for 2-3 hours till almost hardened but soft enough to spread.

How do I make these Raspberry Cookie Dough Ice Cream Slices?

These are easy to make in a few steps:

• Stir together all the cookie dough ingredients: to a sticky dough.
• Press ¾ of the mix into a lined loaf tin: and make a smooth cookie dough base.
• Spread the softened ice cream all over the base: to make the middle layer.
• Sprinkle over the remaining cookie dough: to cover the top.
• Wrap well and freeze overnight: until fully set.
• Use a sharp hot knife: to slice into bars.

Are these slices gluten-free and nut-free?

Yes, these Raspberry Cookie Dough Ice Cream Slices are gluten-free, just check that your oats are certified gluten-free. To keep these nut-free, swap the ground almonds for more oat flour or ground up sunflower seeds and swap the cashew butter for sunflower seed butt or tahini. also check that your ice cream is nut-free (as this one is) and that your chocolate does not contain nuts.

How long will these last?

Once made and slices, theseRaspberry Cookie Dough Ice Cream Slices will keep well in a Ziploc bag for 2-4 weeks,

Can I use other ice cream in the middle?

Yes you can use any ice cream in the middle, try my Tahini Pistachio Ice Cream, Strawberry Shortcake Ice Cream or Double Chocolate Hazelnut Ice Cream. Or, use your favourite shop-bought one.

I love these slices, what else can I make?

I hope you are going to love these Raspberry Cookie Dough Ice Cream Slices and for more summer ideas, how about my:

• Chocolate Chunk Raspberry Ice Cream
• Pistachio Ice Cream Brownie Bars
• Chocolate Strawberry Mousse Bars
• Coffee Caramel Ice Cream Sundaes
• Chocolate Caramel Banana Pops

I look forward to hearing what you think of these Raspberry Cookie Dough Ice Cream Slices so please let me know in the comments below. If you do make these bars, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With cookie dough ice cream slices of love x