Say hello to your new favorite dessert! This naturally sweetened cookie dough freezer fudge tastes JUST like cookie dough and comes together in 6 ingredients.
Cookie Dough Freezer Fudge
This cookie dough freezer fudge seriously tastes exactly like cookie dough. How did we do it? Super creamy cashew butter and coconut oil + maple syrup + mini chocolate chips + a dash of vanilla.
All you need to do is mix all the ingredients together in one bowl, pour into a square cake pan, and place in the freezer til frozen.
You’re going to love this naturally sweetened dessert! We’ll walk you through how to make it step-by-step, some easy ingredient swaps if you don’t have everything on hand, and finally how to store this freezer fudge so you have it on hand at all times 😀
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Cookie Dough Freezer Fudge – What You Need
This cookie dough freezer fudge comes together in 6 ingredients and tastes JUST like cookie dough. You’ll need:
- Drippy cashew butter – cashew butter is what really gets you the cookie dough flavor. Feel free to swap for another nut butter such as peanut or almond.
- Melted coconut oil – this is waht’s going to get you that “fudgy” texture.
- Vanilla extract – helps bring out the flavor of the cashew butter.
- Maple syrup – we love the warmth maple syrup gives this freezer fudge.
- Mini chocolate chips – the more the merrier!
- Kosher salt or flaked sea salt – adding salt on top helps give it that salty chocolate chip cookie flavor.
Easy Ingredient Swaps
Make any of the following easy ingredient swaps 1:1 in your cookie dough freezer fudge. Don’t have cashew butter on hand? We got you. Want to use another sweetener? Go for it!
- All natural, drippy cashew butter –> any drippy nut butter like peanut butter or cashew butter
- Maple syrup –> honey
- Mini chocolate chips –> chocolate chunks or sprinkles
What Can’t You Swap?
- All natural, drippy nut butter: while you can use any drippy nut butter interchangeably, we DO NOT recommend using any spreadable nut butter that isn’t drippy.
- Coconut oil: we DO NOT recommend swapping out coconut oil for another oil like olive oil or canola oil. Not only would this significantly change the flavor of this freezer fudge, other oils do not solidify like coconut oil does when frozen.
How to Make Cookie Dough Freezer Fudge
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
Prep Cake Pan
First, line a square cake pan with parchment paper.
DON’T SKIP THE PARCHMENT: you’ll be able to easily lift the frozen fudge out of your square cake pan because of the parchment paper! If you skip the parchment, it will be difficult to remove the frozen fudge from the pan.
Mix Fudge Ingredients
Next, place cashew butter, and melted coconut oil in a medium bowl and mix until fully combined. Then, add maple syrup, vanilla extract and chocolate chips, and mix again.
Transfer to Cake Pan
Transfer freezer fudge ingredients into a cake pan and use a spatula to spread it out evenly. Then sprinkle the top with sea salt.
Freeze to Perfection
Place in the freezer for 2-4 hours or until completely solid. Remove from the freezer and let sit for 5 minutes before removing from the pan. Use a sharp knife to cut into squares. Enjoy!
Because this freezer fudge has coconut oil and drippy nut butter in it, it will melt at room temperature. Because of this, we recommend storing your freezer fudge in the (you guessed it!) freezer.
Pro tip: once your pan of freezer fudge has completely frozen, cut into slices or break into chunks and store in an air-tight container in the freezer.
Cookie Dough Freezer Fudge
- First, line a square cake pan with parchment paper. Set aside.
- Next, place cashew butter, and melted coconut oil in a medium bowl and mix until combined. Then, add maple syrup, vanilla extract and chocolate chips, and mix again.
- Transfer into a cake pan and use a spatula to spread out evenly. Top with sea salt.
- Place in the freezer for 2-4 hours or until solid. Remove from the freezer and let sit for 5 minutes before removing from the pan. Use a sharp knife to cut into squares.
Photography: photos taken in this post are by Erin from The Wooden Skillet.