Cold creamy vanilla and cookie dough ice cream. Great for that summer day to cool down.
Prep Time: 10 Minutes
Cook Time: 180 Minutes
Total Time: 190 Minutes
Servings: 6
Ingredients:
Ice Cream Base:
» 1 Can 13.5oz Coconut Cream (or Whole Coconut Milk)
» 1 Cup Unsweetened Creamy Plant Based Milk
» ¼ Cup 100% Maple Syrup
» ¼ tsp Himalayan Salt
» 1 tsp Vanilla
» ½ tsp Guarm Gum (or Xathan Gum)
Cookie Dough:
» ¾ Cup Blanched Almond Flour (or Coconut Flour)
» ¼ Cup Old Fashion Oats
» 2 Tbsp Tapioca Flour/Starch
» ¼ tsp Cinnamon Powder
» ½ tsp Vanilla
» 2 Tbsp 100% Maple Syrup
» 1 Tbsp Avocado Oil
» 2 Tbsp Unsweetened Plant Based Milk
» 3 Tbsp Dark Chocolate Chips
Directions:
In a blender add all ice cream base ingredients and blend together.
Pour into a freezer safe container, put in freezer for 30 minutes and take out to stir. Stir every 30-40 minutes for 3 hours.
In a food processor add all cookie dough ingredients and blend together till combined and chocolate chips are chopped up.
Take a cookie sheet covered with parchment paper and take ¼ tsp of cookie dough and roll into balls place onto cookie sheet.
Place into freezer for about 1 hour till starts to harden. After an hour add to ice cream base and combine. Put ice cream back into freezer for 2 more hours and continue stirring every 30-40 minutes till a soft serve consistency.
Cooking Tips:
If you do not want to stir ice cream every 30 minutes you do not have to, but it will build up more ice crystals and will not have that ice cream creamy texture.
If leaving in freezer overnight it will be hard to scoop out, make sure to take out of freezer a few hours before serving up.
If you do not want cookie dough, feel free to add other ingredients instead. Like strawberries, chocolate chips, peanut butter, etc.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
Contact Me
Send me an email message and I'll get back to you as soon as possible or check out my presence on social media.
Copyright © 2022 - 2024 BA Nutrition