Chocolate Cookie Dough Ice Cream
Ingredients
- Ice Cream:
- 1 15oz (400ml) can full-fat coconut milk
- 1 1/3 cup cashews, soaked overnight
- 1/8 cup coconut oil, melted
- 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 (1 oz) Choco Cookie, roughly chopped
- Toppings:
- 40g (2oz) Choco Cookie, roughly chopped
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.
