Chocolate Cookie Dough Ice Cream
Ingredients
Ice cream
- 1 15oz (400ml) can full-fat coconut milk
- 1 1/3 cup cashews
- 1/8 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Cookie dough
- 1/4 cup peanut butter
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 20g ichoc_vegan_chocolate Choco Cookie
Toppings
- 40g ichoc_vegan_chocolate Choco Cookie
Preparation
The night before, place your ice cream churning bowl in the freezer and soak your cashews overnight in water.
Add all ice cream ingredients to a high-speed blender and blend until creamy. Pour the mixture into a glass bowl and chill in the freezer for 1.5 hours.
Scoop the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions - about 20-30 minutes until it reaches the consistency of soft serve.
In the meantime, make your cookie dough. Add the peanut butter, maple syrup and vanilla to a bowl and whisk together. Add in the flour and chocolate chunks and combine until you have a sticky dough ball.
Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
Transfer to a freezer-safe container and sprinkle the remaining bits of cookie dough and chocolate chunks on top for extra texture. Freeze for at least 2-4 hours or until firm before serving.
Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
