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Chocolate Chip Cookie Dough Ice Cream

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Prep Time 30 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

Ice Cream Base
  • 2 cups raw unsalted cashews
  • 2 cups water
  • 1/4 cup coconut oil melted
  • 2 tbsp vanilla extract or seeds from two vanilla beans
  • 2 pinches of sea salt
For the Cookie Dough
  • 1/4 cup coconut flour
  • 2 tbsp rice flour
  • 1/4 tsp sea salt
  • 2 tbsp shortening
  • 2 tsp butter or use more shortening for a vegan dough
  • 2 tbsp unsweetened almond milk
  • 1 tbsp vanilla extract
  • 2 packets stevia
  • 3 tbsp mini chocolate chips like Enjoy Life

Method
 

For the Ice Cream Base
  1. In a high speed blender, blend the first two ingredients on high speed for 30 seconds.
  2. Add the remaining ingredients and blend again for another 30 seconds. Place in a glass or metal dish and chill in refrigerator for at least 2 hours.
  3. Once chilled, place in an ice cream maker and follow manufacturer's instructions. Gently stir in cookie dough balls once at the soft serve stage and freeze for 2 hours. Serve. (If the ice cream is frozen for longer than 4 hours, it will get very hard. Simply remove from freezer 10-15 minutes in advance before scooping.)
For the Cookie Dough
  1. In a bowl, stir the coconut flour, rice flour and salt together.
  2. Using a fork, blend in the shortening and butter (or more shortening) until well blended. Your dough will be crumbly at this point.
  3. Add the almond milk and vanilla extract and combine until you have a doughy consistency (like play dough). Finally, stir in the stevia and chocolate chips.
  4. Roll the dough into tiny balls and set on a cookie sheet. Chill in refrigerator.