- 1 1/2 cup coconut milk, OR the coconut free options above
- 1/2 cup any milk of choice
- 1/3 cup sweetener of choice
- 1 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1 cup cookie dough (see below)
*If using coconut milk, it must be full-fat (and the kind that comes in a can, not a carton).For the cookie dough, use any store-bought or homemade cookie dough, such as the dough from these Vegan Chocolate Chip Cookies or this Chickpea Cookie Dough Dip. To make the ice cream, stir all ingredients except cookie dough in a bowl. If you have an ice cream maker, process according to manufacturer's directions. Otherwise, you can freeze the mixture in ice cube trays and then blend the frozen ice cubes in a high speed blender (such as a Vita-Mix) or thaw a little and blend in a regular blender. Break up the cookie dough into pieces, and gently stir into the ice cream. Serve right away, or freeze a few hours if a firmer texture is desired. This ice cream is best the day it's made, but it technically can be frozen up to a few weeks and thawed before eating. View Nutrition Facts
Calories: 158kcal