Vegan Cookie Dough Ice Cream

Ingredients
For vegan vanilla ice cream:
- 6frozen bananas
- 1/4cup (50 g) coconut cream (you can increase the amount of coconut cream if you want a stronger coconut flavour and/or a milder banana flavour, Note 1)
- 3tbsp (60 g) sweetened condensed coconut milk
- 1tsp vanilla paste (or 2 tsp vanilla extract)
- 1 - 2tbsp lemon juice (optional, this prevents the bananas from oxidizing and makes the ice cream more refreshing)
For vegan cookie dough:
- 1 1/2cups (145 g) almond flour
- 3tbsp (60 g) sweetened condensed coconut milk
- 1/8cup + 1 tbsp (40 g) coconut cream (Note 1)
- 1/4cup chocolate chips (plus extra for assembling the ice cream)
For vegan chocolate fudge sauce:
- 2oz (60 g) 70%+ dark chocolate, chopped
- 1/4cup (30 g) cocoa powder
- 2tbsp (40 g) sweetened condensed coconut milk
- 1/2cup (120 mL) non-dairy milk (such as almond, soy or oat milk)
- pinch of salt
Instructions
For vegan vanilla ice cream:
- In a food processor or high speed blender, blend the frozen bananas until smooth.
- Add the coconut cream, sweetened condensed coconut milk, vanilla paste and lemon juice (optional), and blend until combined and smooth.
For vegan cookie dough:
- Combine all cookie dough ingredients except the chocolate chips and mix until the dough comes together – it shouldn't be sticky, but it should hold together well.
If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.
- Add the chocolate chips and mix until they're evenly distributed within the cookie dough.
- Roll balls of the cookie dough (about 1 - 2 teaspoons worth per ball).
To assemble the vegan cookie dough ice cream:
- In a freezer-safe container, layer vegan vanilla ice cream with the cookie dough pieces and chocolate chips until you use up all of the ice cream and cookie dough.
- Cover the container (with a lid, cling film or aluminum foil) and freeze for a minimum of 8 hours or (preferably) overnight.
For vegan chocolate fudge sauce:
- In a saucepan, heat all vegan chocolate fudge sauce ingredients together with mixing, until the chocolate has melted and you get a luscious, glossy, smooth chocolate sauce.
- Allow to cool to room temperature.
For serving:
- Allow the ice cream to thaw slightly (for about 10 to 15 minutes) at room temperature before serving – this will allow it to be nicely scoopable.
- Scoop ice cream into bowls and drizzle (generously) with the vegan chocolate fudge sauce.
- Enjoy!
Storage:
- The vegan cookie dough ice cream keeps well in an air-tight container in the freezer for about 1 month.
- The vegan chocolate fudge sauce keeps well in a closed container in the fridge for about 1 week. Before using, re-heat it briefly in the microwave to room temperature/warm (to make it nicely pourable).
Author: https://theloopywhisk.com/2019/03/13/vegan-cookie-dough-ice-cream/