November 21st, 2024
Recipes
Chocolate Cookie Vegan Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
The best, creamiest chocolate non-dairy ice cream loaded with chocolate cookie pieces in every bite. Made with coconut cream, hazelnuts or almonds, and cocoa.
How To MakeDiet Type: Plant-based
Shopping List
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For the Base
- 2 cups coconut cream (Note 1)
- 1/2 cup + 2 tablespoons agave syrup or date syrup
- 1/2 cup + 2 tablespoons cane sugar or coconut sugar
- 1/2 cup hazelnut butter (or almond butter)
- 1/2 teaspoon xanthan gum (Note 2) For the Chocolate
- 1/4 cane sugar or coconut sugar
- 1/4 cup cocoa powder For the Mix-In
- 1 heaping cup chocolate sandwich cookies (can use gluten-free)
Instructions
- Step 1: Let's start with the chocolate. Combine the 1/4 cup of sugar and 1/4 cup of water in a saucepan. Bring to a simmer and then turn off the heat. Whisk in 1/4 cup of cocoa powder, until smooth. Bring to room temperature.
- Step 2: While the chocolate cools, let's make the base. Combine the sugar, agave, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
- Step 3: Remove from the heat and place in a high powered blender. Add the coconut cream and 1/2 cup of hazelnut or almond butter.
- Step 4: Pour in the cooled chocolate mixture and blend everything on high power until very, very smooth.
- Step 5: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 6: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes.
- Step 7: Meanwhile, chop the cookies into small pieces or crumbles with a knife. In the last few minutes of churning, open the ice cream maker and pour in the cookie pieces (reserve a few for sprinkling on top). Scoop the soft ice cream into pints and freeze until firm.
- Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.
Recipe Notes
Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy. Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.
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recipe
Chocolate Cookie Vegan Ice Cream
PT1H 2 cups coconut cream (Note 1) 1/2 cup + 2 tablespoons agave syrup or date syrup 1/2 cup + 2 tablespoons cane sugar or coconut sugar 1/2 cup hazelnut butter (or almond butter) 1/2 teaspoon xanthan gum (Note 2) 1/4 cane sugar or coconut sugar 1/4 cup cocoa powder 1 heaping cup chocolate sandwich cookies (can use gluten-free) Gluten Free Vegan 3 Servings
Ingredients:
