Peanut Butter Cookie Dough Ice Cream
Ingredients
Ice Cream Base
-
1 ¼
cups
raw cashews (soaked overnight or at least 6 hours, then drained)
-
¼
cup
brown sugar (or granulated)
-
¼
cup
agave nectar or maple syrup (or honey if not vegan)
-
1
14-ounce can
full-fat coconut milk (reserve a little for the cookie dough)
-
2 ½
Tbsp
coconut oil (melted)
-
1
tsp
pure vanilla extract
Cookie Dough
-
3
Tbsp
vegan butter or coconut oil
-
½
cup
crunchy or creamy salted natural peanut butter
-
½
cup
brown sugar
-
1
tsp
pure vanilla extract
-
¾
cup
unbleached all-purpose flour (or GF blend)
-
¼
cup
dairy-free mini chocolate chips
-
1-2
Tbsp
coconut milk or other non-dairy milk
Instructions
- Soak the cashews overnight or for at least 6 hours and drain them.
- Blend all ice cream ingredients until creamy and smooth.
- Chill the mixture in the freezer for 1.5-2 hours or in the fridge overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- In a separate bowl, mix vegan butter, peanut butter, brown sugar, and vanilla until combined.
- Gradually add flour and stir until thick and crumbly, adding non-dairy milk as needed.
- Stir in chocolate chips and chill the cookie dough mixture.
- Once the ice cream is thick like soft serve, fold in ¾ of the cookie dough.
- Transfer to a freezer-safe container, sprinkle in remaining cookie dough, and freeze for at least 4-6 hours until firm.
- Let sit for 15-20 minutes before serving to soften.
Nutrition Facts (estimated)
Servings
8
Calories
542
Total fat
36g
Total carbohydrates
47g
Total protein
9.7g
Sodium
134mg
Cholesterol
0mg
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