Vegan Cookie Dough Ice Cream.

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.
Preheat the oven to 350 degrees F. Spread the flour out on a baking sheet.
Bake the raw flour for 5 minutes to kill any bacteria.
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.
Stir in the ¼ cup of mini chocolate chips.
Roll the dough into small balls about ¾ of an inch thick. Place the cookie dough bites on a cookie sheet and freeze for about one hour.
Once the bites are frozen, make the ice cream. Pour out any excess liquid from the coconut milk or coconut cream. Scoop the thick coconut milk into a bowl, and add the maple syrup, vanilla extract, and salt. Use an immersion blender to blend this mixture until smooth.
Pour the ice cream mixture 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.
Ten minutes before the ice cream should be done mixing, add the ¼ cup of mini chocolate chips and the cookie dough bites. Reserve a few cookie dough bites for topping the ice cream if desired.
Serve immediately, or scoop into a freezer safe container to store in the freezer.
You will need to thaw the ice cream for about 30 minutes if you store it in the freezer.