Gluten Free Vegan Cookie Dough Ice Cream
Cookie dough is yummy on its own, but mix it with ice cream, and you’ve got a dessert worth remembering. It’s about time I made a gluten free cookie dough ice cream that definitely hits my sweet spot!
Servings: 8
Ingredients
Cream Base
- 1/2 Cup Cashews Soaked for 2 hours and drained
- 2 Cans coconut milk
- 1 Tbsp vanilla extract
- 1/2 cup maple syrup
Cookie Dough
- 3 Tbsp brown sugar
- 2 Tbsp granulated sugar
- 2 Tbsp coconut oil
- 2 Tbsp apple sauce
- 1/2 Cup gluten free flour
- 1/3 Cup chocolate chips
- 1/3 Cup oatmeal
Instructions
Cookie Dough
- Add all of the ingredients to your blender. Stir to combine
- Blend until smooth and then remove from the blender.
- Form the dough into 1/2 inch balls and then set aside on a cookie sheet. Place in the freezer to harden while you make the ice cream.
Ice Cream
- Place all of the cream base ingredients into a mixing bowl. Stir to combine.
- Pour the ice cream base mixture into your ice cream machine. Churn until it becomes ice cream texture. With my machine it took about 30 minutes.
- Remove the mixture from ice cream machine and put into 1 or 2 freezer safe containers. Fold in the cookie dough balls with a spatula.
- Place in freezer for several hours to harden.
Nutrition
Calories: 387kcal | Carbohydrates: 34g | Protein: 4g | Fat: 28g | Saturated Fat: 22g | Sodium: 17mg | Potassium: 321mg | Fiber: 1g | Sugar: 21g | Vitamin C: 1mg | Calcium: 51mg | Iron: 4mg
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