Vegan Cookie Dough Ice Cream

• Vegetarian

• Canned Goods

  • 1 1/2 cups Coconut milk, full-fat
  • 2 tbsp Coconut milk

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 Cookie dough
  • 1/2 cup Dark chocolate chips, dairy free
  • 1/2 cup Palm sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Frozen

  • 1 Icecream

Found on vanillacrunnch.com

Description

Ingredients

• ICECREAM
• 1 cup raw cashews, soaked overnight and drained
• ¼ cup coconut sugar (substitute with brown sugar)
• ¼ cup maple syrup
• 1.5 cups full-fat coconut milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• COOKIE DOUGH
• 2 tbsp coconut oil
• ½ cup creamy peanut butter
• 2 tbsp coconut milk
• ¼ cup coconut sugar (substitute with brown sugar)
• 1 tsp vanilla extract
• ¾ cup almond flour
• ½ cup dairy free dark chocolate chips

Directions

• Soak your cashews the night before or at LEAST 6 hours in warm water
• In your blender combine the cashews with the coconut oil and maple syrup until fine.
• Add the rest of your Icecream ingredient and blend until creamy and smooth
• Chill the mixture in the freezer for 2-3 hours, before adding the cookie dough bites*
• -
• For the cookie dough, add coconut oil, peanut butter, coconut sugar and vanilla to a mixing bowl and use a spatula or spoon to combine. Add flour a little at a time and stir until the mixture gets thick and slightly crumbly.
• (Add in a little coconut or other non-dairy milk to add moisture)
• Then add chocolate chips and stir again.
• Once the Icecream is slightly frozen , stir in the cookie dough bites and sprinkle some over the Icecream.
• I stored them in a rectangular baking tin with baking paper inside.
• Cover well and freeze for at least 4 hours or until firm.
• * I learned that the Icecream gets more creamy when I stirred the mixture in the freezer every 20 minutes. Its worth to do it if you dont have an Icecream maker.