Chocolate Peanut Butter Cookie Dough Ice Cream

Vegan Chocolate Peanut Butter Cookie Dough Ice Cream || Dreamery Events

Since when do you ever hear anyone say they are craving Chocolate Peanut Butter Cookie Dough Ice Cream that is dairy-free, refined sugar-free and vegan?? But I’m sure you will once you try this one!

Be fair warned this ice cream may be vegan but it is still as addicting, full fat and richly creamy as your classic ice cream. Mind you, it’s currently a warm Sunday morning and I could go for a few spoonfuls of this ice cream, yes it’s 10am and yes I’m glad I no longer have anymore. This very ice cream is the very reason I am in need of a light detox refresh. So now I can only soothe my cravings with this post….

Where do I even begin with this ice cream! I feel guilty even calling it guilty ice cream, because I didn’t skimp on the sweet delicious flavor and richness of good ole ice cream. This vegan version is even creamier and sweeter all thanks to the dense sweetness of the coconut cream.

This recipe is on the easier side of ice cream making, you just need a blender and churner. I’m not going to lie when I first finished blending the base it resembled the stretchy elastic creations of Booza in NYC. Have you heard of this stretchy ice cream that almost looks like taffy pulling? Apparently this is known as the original ice cream first created in 1500 AD. If you haven’t seen it definitely check out their videos of ice cream pulling…..this vegan chocolate peanut butter ice cream won’t stay that stretchy once churned, but once churned it becomes calm and smooth, like full fat-dairy filled ice cream. It’s quite intriguing!

In all seriousness if you are dairy-free and really miss ice cream, this frozen bowl of wonder is a ~~game~~ life changer. Some dairy free coconut milk recipes require arrowroot starch to act as the eggs, but I decided to not use them in this version. And you don’t need it one bit! The peanut butter and full fat coconut milk already produces a thick creamy texture.

Chocolate Peanut Butter Cookie Dough Ice Cream | Vegan & Sugar Free || Dreamery Events

Oh did you catch that! There! Did you see it….those golden nuggets of peanut butter dark chocolate chunk cookie dough!! What a mouthful! A decadent out-of-this-world delight, that is yes also, Vegaan!! A word of advice, make extra cookie dough and keep it in the freezer. You will thank me, so you’re welcome.

This a vegan dessert that doesn’t skimp on flavor, that’s for sure!! Just to clarify, simply because a recipe or food item says it’s vegan, does not mean it’s free of calories, fat or sugar too!! It just means we’re swapping out certain ingredients for healthier forms of each so that we can still create a truly delightful treat that is better for us.

So don’t blame me when you devour the entire container of this ice cream and then can’t rock your two piece. It’s not my fault that the combination of peanut butter and chocolate is well, irresistible. If it makes you feel better, this lasted a solid four days. I’m surprised for sure!

Considering the heat is rising, the sun glaring and there is still plenty summer “chill” left to enjoy, ice cream is totally required!

I dare you to serve this up to family and friends, on a causal Friday night or at an end-of-summer bash..I dare ya seriously! Bet they’ll all love it and won’t even believe it’s vegan. This is for sure a crowd pleasing sweet, everyone that is, except those who don’t like chocolate, but then again I never trust those who don’t like chocolate so their opinion don’t count 😝 Just kidding…yes….but no, not really.

Whichever way you scoop and devour it, this Chocolate Peanut Butter Cookie Dough Ice Cream is a summer hit!

Summer’s almost over, friends, what are you waiting for? Make this ice cream now!

Peanut Butter Cookie Dough

Ingredients {Makes 3 cups}

1 cup – Almond Flour

1/2 cup – Unsalted Peanut Butter

1/4 cup – Coconut Oil, melted

3 tablespoons – Pure Maple Syrup

2 teaspoons – Pure Vanilla Extract

1/2 cup – Dark Chocolate Chunks or Chips

Recipe

Add the almond flour to a bowl, then stir in the peanut butter, melted coconut oil, maple syrup and vanilla. Blending until mixture is smooth.

Add the dark chocolate pieces and stir until just incorporated. Spread the cookie dough onto a lined baking sheet and freeze until ready to use.

Note : Leftover cookie dough can be kept in an air-tight container, frozen up to 3 months.

Ingredients {Makes 1 Quart}

2 cans {14 oz} – Full Fat Coconut Cream {*NOT COCONUT MILK*}

1/4 to 1/2 – Pure Maple Syrup {add to your sweetness preference}

1/2 cup – Unsalted Peanut Butter

1/4 cup – Pure Unsweetened Cocoa Powder

2 teaspoons – Pure Vanilla Extract

Recipe

Add all ice cream ingredients, into the container of a blender, starting with a bit of the maple syrup at first, then gradually adding more depending on your preference. Blend, staring on low speed and increasing slowly to high until all ingredients are combined and the mixture is smooth.

Place the container you’ll be using into the freezer. Pour the ice cream base into your ice cream maker, churning according to your manufacturer’s directions. Once ready it will resemble the creamy consistency of soft serve.

Place into the container and stir in half of the cookie dough, breaking into smaller pieces. Freeze at least 2 hours to harden and top with a bit more crumbled cookie dough. Freeze until solid and serve.