Vegan Cookie Dough Ice Cream Rolls

By Chef: Andrew Davis
Posted: January 5, 2015


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While this recipe may look like a chocolate drizzled cookie dough roll on the outside, just wait until you sink your teeth in; you’ll be greeted by melty, creamy, vanilla nana ice cream… Who doesn’t like a good surprise once in a while!? Yum.

Cookie Dough

  • 1 cup almond flour (almonds ground to flour in food processor/coffee grinder)
  • 1/4 cup date syrup
  • 1/4 cup maple syrup
  • 1 Tbsp. coconut oil
  • 3 Tbsp. Rawmio Chocolate Chip Cookie Dough Spread
  • 1 Tbsp. vanilla extract
  • 1/2 cup carob chips (or raw chocolate chips)
Ice Cream
  • 1 banana
  • 1 tsp. vanilla
  • 1 Tbsp. coconut oil


  1. In large mixing bowl, combine all cookie dough ingredients and mix until a dough-like consistency forms.
  2. Place dough on a flat surface and, with a rolling pin, flatten cookie dough.
  3. In a high speed blender, pulse ice cream ingredients until smooth and creamy.
  4. Pour mixture on top of flattened dough and spread evenly (avoiding edges)
  5. Carefully roll dough into a log.
  6. Freeze log for up to an hour or until hardened, then cut into slices.
  7. Drizzle slices with chocolate sauce before serving