November 21st, 2024
Recipes
Cookie Dough Non-Dairy Ice Cream
Valentina P
- Difficulty
•
- Time 60" plus chilling
The best, ultra creamy Cookie Dough Non-Dairy Ice Cream recipe. A coconut and almond vanilla ice cream base loaded up chewy chocolate chip cookie dough balls. Grain-free.
How To MakeDiet Type: Plant-based
Shopping List
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For the Ice Cream
- 2 cups coconut cream (Note 1)
- 1 cup slivered almonds
- 1/2 cup + 1 tablespoon cane sugar
- 1/2 cup + 1 tablespoon agave syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon xanthan gum (Note 2)
- pinch of salt For the Cookie Dough
- 1/2 cup raw or roasted cashew butter (Note 1)
- 3/4 tablespoons almond flour
- 5 tablespoons coconut flour
- 4 tablespoons mini chocolate chips
- 3 tablespoons maple syrup
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: 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 2: Remove from the heat and place in a high powered blender. Add the coconut cream, slivered almonds, and little pinch of salt. Blend on high power until very, very smooth.
- Step 3: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
- Step 4: Cookie dough time! Add all of the cookie dough ingredients, except the chocolate chips, to a food processor. Pulse until a thick dough is formed. Fold in the chocolate chips with a spatula. Transfer the cookie dough to a cutting board (including any maple syrup that may have hidden under the blade). Roll into very small balls. If they are too large, it will be harder to eat when mixed in the ice cream. Store in the freezer.
- Step 5: 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 6: Scoop the soft ice cream into pints, alternating with cookie dough balls and the ice cream so that they are evenly spaced throughout. 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
Cookie Dough Non-Dairy Ice Cream
PT1H 2 cups coconut cream (Note 1) 1 cup slivered almonds 1/2 cup + 1 tablespoon cane sugar 1/2 cup + 1 tablespoon agave syrup 1 tablespoon vanilla extract 1/2 teaspoon xanthan gum (Note 2) pinch of salt 1/2 cup raw or roasted cashew butter (Note 1) 3/4 tablespoons almond flour 5 tablespoons coconut flour 4 tablespoons mini chocolate chips 3 tablespoons maple syrup 1 1/2 teaspoon vanilla extract 1/4 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
