Navigation Menu+

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

Ingredients
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

Instructions
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.

Submit a Comment

Your email address will not be published. Required fields are marked *