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!
- 1/2 Cup Cashews Soaked for 2 hours and drained
- 2 Cans coconut milk
- 1 Tbsp vanilla
- 1/2 cup maple syrup
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.
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.
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
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.