These Cookie Dough Ice Cream Squares taste like an ice cream truck treat—but they’re made with better-for-you ingredients. Soft cookie dough meets creamy fudge, and the whole thing stays perfectly biteable straight from the freezer. They’re vegan, grain free, gut friendly, and low sugar… but you’d never know.

Frozen Cookie Dough Ice Cream Squares ready to eat, layered with soft cookie dough and creamy fudge

If you know me, you know I’m a cookie dough girl through and through. I wanted to turn that flavor into a cold, creamy layered dessert—and these Cookie Dough Ice Cream Squares are it. Think: soft cookie dough layer, creamy fudge base, and all the nostalgic flavor, but made with gut-friendly ingredients that leave you feeling good.

Watch Me Make Cookie Dough Ice Cream Squares

They’re naturally vegan, gluten free, grain free, and refined sugar free—perfect for keeping in the freezer for whenever that craving hits. I love that the texture stays just soft enough to bite right from the freezer (no thawing needed). Plus, they’re so easy to customize—play with the layers and make them your own.

Bite shot of Cookie Dough Ice Cream Square showing creamy fudge and soft cookie dough layers

Why You’ll Love It

Cookie dough, but frozen + creamy — the vibe is totally nostalgic, but with better-for-you ingredients and a texture that melts in your mouth.
Endlessly customizable — swirl in peanut butter, top with flaky salt, try chocolate fudge protein in the dough layer—whatever you’re craving.
Gut-friendly indulgence — no grains, no dairy, no refined sugar—just simple, gentle ingredients your body (and gut) will love.
Keeps perfectly in the freezer — soft enough to bite straight from the freezer, so they’re always ready when you want a treat.

Stack of Cookie Dough Ice Cream Squares topped with cacao nibs, layered with creamy fudge and cookie dough

What You’ll Need

Cookie Dough Cashew Butter — the magic ingredient that makes the whole thing taste like legit cookie dough.
Maple Syrup — adds a hint of natural sweetness to balance the layers.
Canned Coconut Milk — full fat for that creamy, dreamy fudge layer.
Coconut Oil — helps the fudge layer set perfectly in the freezer.
Vanilla — rounds out the cookie dough flavor—don’t skip it.
Chocolate Chips — I used Hu Kitchen for a dairy free + refined sugar free option.
Almond Flour — keeps the cookie dough layer soft, buttery, and grain free.
Vanilla Protein Powder — I used Truvani Vanilla to add sweetness + a little protein (Code: SARI).
Applesauce + Almond Milk— keeps the cookie dough layer soft + scoopable, so it contrasts perfectly with the fudgy base.
Cacao Nibs — add crunch + a little fiber for texture.
Salt — just a pinch to make the flavors pop.

Close up of creamy fudge layer and soft cookie dough in vegan, gut-friendly Cookie Dough Ice Cream Squares

How To Make It

Mix all the cookie dough layer ingredients in a separate bowl until a soft dough forms.
In a separate bowl, whisk together all ingredients for the fudge layer.
Gently press the cookie dough layer into a silicone mini squares mold.
Pour the fudge mixture over the cookie dough and sprinkle chocolate chips overtop.
Freeze again for 2 hours or until set. Pop the squares out of the mold + enjoy!

Cookie Dough Ice Cream Square with bite taken showing creamy layered texture and cacao nib topping

Recommended Tools

Vegan and grain free Cookie Dough Ice Cream Squares layered with creamy fudge and soft cookie dough, served on parchment paper

Frequently Asked Questions

Can I use a different nut butter?
Definitely! The cookie dough cashew butter gives that classic cookie dough flavor, but you can swap in almond butter, peanut butter, or another nut/seed butter. Just know the flavor will shift a bit (peanut butter will give more of a Reese’s vibe—also delicious!).
How should I store these?
Keep them stored in an airtight container in the freezer for up to 1 month. They stay perfectly biteable straight from the freezer — no need to thaw.
Are these gut friendly?
Yes! They’re grain free, gluten free, dairy free, and low sugar — with no gums, fillers, or hard to digest ingredients. The simple fats and gentle carbs make these easier on digestion than traditional ice cream treats.

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