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Vegan GF Cookie Dough Ice Cream



This is kid approved, which is basically the most important part. Also, you can opt out of the chocolate chips and there will be no white process sugar!  WIN WIN. Super creamy, super filling, super delicious. 


Don't forget you are making ice cream, so have your ice cream bowl pre-frozen, and your cashews already soaked! 


Ice Cream Base Ingredients:
1 1/2 cup Cashews, soaked overnight
1/4 cup coconut sugar
1/4 cup agave nectar
1 can coconut milk (full fat)
1/4 cup coconut oil, melted
1 teaspoon vanilla 

Cookie Dough Ingredients:
1/4 cup coconut oil, melted
1/4 cup coconut sugar
1/2 cup almond butter
1 teaspoon vanilla
1/4 teaspoon Pink Himalayan Salt
3/4 cup GF Flour
2 tablespoons vegan milk (I used a homemade chocolate milk)
*1/2 cup vegan chocolate chips - if wanting to make without process sugar you can make your own little ones using the chocolate bar recipe here.
**if you don't have coconut sugar, just use brown sugar



Start by making sure your ice cream bowl has been in the freezer for a minimum of 6-8 hours, and your cashews have been soaked overnight. 
Add all ice cream base ingredients together in a blender and process until smooth. Place in freezer for an hour.
Next mix all cookie dough ingredients together. Place parchment paper on baking sheet and crumble mixed cookie dough flat onto sheet. Place in freezer for an hour as well. 

Using your ice cream maker stir ice cream base only for approximately 20 minutes, then slowly add in crumbled cookie dough for the remaining 20 minutes, leave some remaining pieces to dress the top of the ice cream or for garnish for bowls. 

Store in airtight container in the freezer for about 4-6 hours before serving. 



 


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