Coffee Cookie Dough Ice Cream
Total Time
3 hours 20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(0)
Ingredients
8 servings
- 1/3 cup (50g) aquafaba (AKA the liquid from a can of chickpeas)
- 1/4 tsp cream of tartar
- 1 cup (230g) coconut cream*
- 1 heaping tbsp instant coffee (finely ground)
- 1 can (11.3 oz) sweetened condensed coconut milk
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/4 cup (65g) Natural SunButter
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (50g) brown rice flour
- Pinch of kosher salt
- 3 tbsp vegan mini chocolate chips
- 2 tbsp Natural SunButter
- 2 tbsp coconut oil
- 3 tbsp cocoa powder
- 2 tbsp maple syrup
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Preparation
Chef’s notes
COCONUT CREAM – This can be taken from canned coconut cream or canned coconut milk that has been chilled overnight. Just make sure to not include the liquid, only the cream! You will also need two cans.