Vegan Cookie Dough Ice Cream.
Ingredients
For the ice cream:
- 26 ounces full fat coconut milk or coconut cream
- 1/2 cup maple syrup
- 1 Tablespoon vanilla extract
- pinch salt
For the cookie dough:
- 1/4 cup vegan buttery spread
- 3/8 cup light brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup white spelt flour or regular flour or gluten free flour
- 1/2 cup dairy free mini chocolate chips
Instructions
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If you are using an ice cream maker that has a freezer bowl, make sure you freeze it the night before you want to make this recipe.
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Preheat the oven to 350 degrees. Spread the flour out on a baking sheet.
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Bake the raw flour for 5 minutes to kill any bacteria.
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Make the cookie dough. Cream the buttery spread, brown sugar, and vanilla extract. Slowly add the salt and cooked flour and mix until it becomes a thick dough.
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Stir in the mini chocolate chips.
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Roll the dough into small balls about 3/4 of an inch thick. Place the cookie dough bites on a cookie sheet and freeze for about one hour.
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Once the bites are frozen, make the ice cream. Pour the coconut milk or coconut cream, maple syrup, vanilla extract, and salt into the ice cream maker. Mix according to the instruction manual. If you are using a model with a freezer bowl, it should take about 25 minutes.
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Ten minutes before the ice cream should be done mixing, add the mini chocolate chips and the cookie dough bites. Reserve a few cookie dough bites for topping the ice cream if desired.
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Serve immediately, or scoop into a freezer safe container to store in the freezer.
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You will need to thaw the ice cream for about 30 minutes if you store it in the freezer.
Recipe Notes
If you need to make this recipe gluten free, use gluten free oat flour, like in this recipe for Gluten Free Cookie Dough Bites.
This ice cream is best eaten right away. If you do freeze it, it will get very hard. Be sure to thaw it out before attempting to scoop it.