Vegan Cookie Dough Ice Cream

Vegan Cookie Dough Ice Cream

Velvety, smooth, and ohh so creamy, this Vegan Cookie Dough Ice Cream made with Ohh! Foods allergen-friendly edible Cookie Dough! This 6 ingredient dairy-free homemade ice cream comes together quickly & easily, and is the perfect after dinner dessert on a hot summer day! Sure to be a crowd pleaser!

 

Gluten-Free, Vegan

 

Ingredients

2 Cans coconut cream

1 Tablespoon vanilla extract

⅓ Cup maple syrup

½ Teaspoon xanthan gum

Egg-Free Cookie Dough (any flavour)

¼ Cup vegan chocolate chips, optional

 

Directions

1. Place the cans of coconut milk in the fridge overnight. Open, and scoop out the solidified coconut fat from the top, discard the liquid.

2. Add the coconut fat to a food processor with ½ cup of the cookie dough, vanilla extract, maple syrup, and xanthan gum. Process, scraping down the sides as needed, until the mixture is smooth and fluffy.

3. Transfer to a frozen ice-cream maker, and churn according to machines directions, about 25 minutes. Meanwhile, roll the remaining cookie dough into balls. During the last minute of churning, add the cookie dough balls and chocolate chips. 

4. Transfer the ice-cream to a parchment-lined loaf pan, cover, and freeze until ready to serve. Before serving, allow the ice cream to sit at room temperature for 10-15 minutes. This will make it easier to scoop.

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