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.
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.
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.
Chocolate Peanut Butter Cookie Dough Ice Cream
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.
Leave a Reply