Dairy Free Chocolate Chip Cookie Dough Ice Cream
This creamy dessert offers a rich, satisfying treat with a smooth texture and a delightful sweet finish.
Equipment
- microwave
- electric mixer
- 9x5-inch loaf pan
Ingredients
For the Cookie Dough
- 3/4 cup All Purpose Flour
- 6 tbsp Vegan Butter, Softened
- 1/2 cup Brown Sugar
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/2 cup Dairy Free Mini Chocolate Chips
For the Ice Cream Base
- 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 2 tbsp Brown Sugar
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/3 cup Dairy Free Mini Chocolate Chips
Instructions
- Spread the flour on a microwave safe plate and microwave for about 1 minute, stirring every 20 seconds, until it reaches 165F. Let it cool completely.
- Beat the vegan butter and brown sugar together until creamy, then mix in the almond milk, vanilla and salt. Stir in the cooled flour and 1/2 cup mini chocolate chips until a soft dough forms.
- Pinch the dough into small pea size pieces, scatter them on a parchment lined tray and freeze for 30 minutes.
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- In a separate bowl, whisk the sweetened condensed coconut milk with the brown sugar, vanilla and salt, then fold it into the whipped coconut cream until no streaks remain.
- Fold in the frozen cookie dough pieces and 1/3 cup mini chocolate chips, reserving a small handful of each for the top.
- Transfer to a 9x5 inch loaf pan, press the reserved dough and chips on top, cover the surface with plastic wrap and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 575kcalCarbohydrates: 54gProtein: 3gFat: 37g