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Dairy-free Coconut Chocolate Chip Cookie Dough Ice Cream

Posted on Jun 11, 2019 by in Dairy Free | 0 comments

Dairy-free Coconut Chocolate Chip Cookie Dough Ice Cream

Yield: 1 Quart

28 ounces full-fat coconut milk or coconut cream. Chill 14 ounces overnight and have 14 ounces at room temperature.
1/2 cup raw agave nectar or raw local honey
1 tablespoon pure vanilla extract or paste
2 pinches salt
1 ounce dark chocolate
1-2 packages Chocolate Chip Cookie Dough Macaroons

Thoroughly chill the container of your ice cream maker according the manufacturer’s directions.
Chill an airtight container to store the finished ice cream.
In a blender, combine the 14 ounces of room temperature coconut milk or cream with the sweetener, vanilla, and salt. Blend for 1-2 minutes, until smooth.
Blend in the 14 ounces of chilled coconut milk or cream for 1 minute or until smooth.
Let the mixture chill in the blender jar in the refrigerator for at least 1 hour.
Using the manufacturer’s directions, process the chilled coconut milk / cream mixture in your ice cream maker.
As the ice cream churns, with a potato peeler, shave the chocolate, making both small bits and larger curls.
Cut the macaroons into 6 pieces each.
Roll or shape the pieces into small balls.
Add the shaved chocolate and Cookie Dough Macaroon balls when the ice cream has just a few minutes left.
Mix well to incorporate them throughout the ice cream.
After scooping the soft ice cream into your chilled container, cover, and freeze for 4 hours or longer for hard-packed ice cream.
Serve with any leftover Macaroons.

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