Vegan Cookie Dough Ice Cream

4.9★★★★★ | Vegan Cookie Dough Ice Cream | Gluten free, dairy free, vegan #Vegan #Cookie #Dough # IceCream

4.9★★★★★ | Vegan Cookie Dough Ice Cream | Gluten free, dairy free, vegan #Vegan #Cookie #Dough # IceCream


Vegan Cookie Dough Ice Cream , .


4.9★★★★★ | Vegan Cookie Dough Ice Cream | Gluten free, dairy free, vegan #Vegan #Cookie #Dough # IceCream

Total Time: 35 Minutes, Servings: 8 Servings

Ingredients :
  • For vegan vanilla ice cream:
  • 6 frozen bananas
  • 1/4 cup (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)
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 - 2 tbsp lemon juice (optional, this prevents the bananas from oxidising and makes the ice cream more refreshing)
  • For vegan cookie dough:
  • 1 1/2 cups (145 g) almond flour
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1/8 cup + 1 tbsp (40 g) coconut cream (Note 1)
  • 1/4 cup chocolate chips (plus extra for assembling the ice cream)
  • For vegan chocolate fudge sauce:
  • 2 oz (60 g) 70%+ dark chocolate, chopped
  • 1/4 cup (30 g) cocoa powder
  • 2 tbsp (40 g) sweetened condensed coconut milk
  • 1/2 cup (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 aluminium 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.
  • 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).
  • Copyright: Kitchen Blog Nindi

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