So what is a better treat in the summer time than ice cream on a beautiful warm day? I have always enjoyed ice cream, although my body was never too happy with it… I kept eating it anyway, although I probably shouldn’t have… I would enjoy many of the different flavours that the stores would have to offer.
Since I have been dairy free for five years now, I continually create flavours of ice cream from my younger years. Thankfully these ones, my body is completely happy with!
I used to love cookies and cream ice cream. Happily, this creation completely satisfies my cravings for a different delicious flavour!
Chocolate Chip Cookie Dough Ice Cream (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free)
1/3 c. coconut oil
1/3 c. maple syrup (raw honey if not vegan)
2 tsp. vanilla
2 c. almond meal
1/3 c. coconut flour
1/2 c. dairy free chocolate chips
Cream together coconut oil, maple syrup and vanilla. Add in almond meal and coconut flour. Mix well. Stir in chocolate chips. Roll or scoop one inch balls of cookie dough and place onto cookie sheet. Store in the freezer.
2-400 ml. cans full fat coconut milk (Place your milk in the fridge overnight)
3/4 c. maple syrup (raw honey if non vegan)
2 tsp. vanilla
1/4 tsp. sea salt
Puree all ingredients in food processor. Then blend mixture in frozen ice cream maker ** for twenty minutes. Will be consistency of soft ice cream. Add in cookie dough balls at this time. Enjoy!
**If you don’t have an ice cream maker put bowl of mixture into the freezer and stir every thirty minutes. Add cookie dough after approximately 1 1/2 hours.
To store put into covered individual containers or a larger one and freeze. When you want to eat the ice cream, take a container out of the freezer for 10-15 minutes to soften.