Ice cream base:
- 1/2 cup water
- 1 cup canned coconut milk
- 1/2 cup agave
- 1 T refined coconut oil
- 1 T nice vanilla extract (I'm partial to Madagascar Bourbon Vanilla)
- Small pinch sea salt
- 1/4 t xanthan gum - be careful! You don't want to over-do this one. Find it in the baking section, or order on Amazon)
Cookie Dough - same as my recipe
- 1 cup Miyokos Vegan Butter, softened
- 1 cup light brown sugar
- 1/4 cup agave
- 1 T vanilla
- 1 tsp salt
- 2 and 1/4 cups flour
- 1 T corn starch
- Mini chocolate chips
Prep the ice cream base
- Prep ice cream base: put all ingredients except the xanthan gum into a blender, and blend for 30 seconds - 2 minutes until smooth. If your can of coconut milk separated into coconut water and cream, make sure it's fully blended together.
- Add xanthan gum: blend for 10 seconds to incorporate. It will look kind of gummy - that's what we're looking for!
- Refrigerate for 2-3 hours until cold.
Prepare the cookie dough
- Cream butter & sugar: cream vegan butter, sugar, and vanilla until smooth.
- Combine dry ingredients: toss dry ingredients together in a separate bowl until incorporated (flour, corn starch, salt).
- Add dry ingredients to wet: for a crumblier dough, add the dry ingredients to the butter mixture more quickly than you normally would. I added mine in two batches, instead of four. If your dough isn't crumbly, it's totally fine! Make sure to refrigerate for an hour, and pinch off small chunks to add to your ice cream.
Putting it all together:
- Churn: add ice cream base to ice cream maker and churn according to directions. I have the KitchenAid ice cream bowl, and let my machine run for 30-40 minutes.
- Add cookie dough: during the final minutes, add cookie dough chunks and mini chocolate chips. If needed, fold in with spatula. I used 1/3-1/2 of my batch of cookie dough. Save the rest for snacking. Or if you want to bake the rest, use this cookie dough recipe instead (it has leaveners so your cookies will rise).
- Freeze: transfer ice cream to loaf pan lined with parchment paper, and top with leftover cookie dough crumbles. Freeze for at least 12 hours.
- Serve: remove ice cream from freezer, and let it set for at least 10 minutes before scooping.