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
Step 1
Add the aquafaba to a mixing bowl and sprinkle the cream of tartar on top.
Step 2
Using an electric hand mixer, whip the aquafaba until it turns opaque and fluffy with soft peaks.
Step 3
Mix in the coconut cream and instant coffee. (*The coconut cream should be soft so if yours is a bit too firm, microwave for a couple seconds to loosen it up.)
Step 4
Continue mixing while slowly pouring in the sweetened condensed coconut milk.
Step 5
Last, mix in the vanilla.
Step 6
The mixture should be pretty liquid, so place it in the refrigerator while we make the cookie dough and fudge sauce.
Step 7
Add the SunButter, maple syrup, and vanilla to a small bowl and mix until smooth.
Step 8
Then mix in the flour and salt, followed by the chocolate chips.
Step 9
Add the SunButter and coconut oil to a heat-safe bowl and microwave until melted (about 30 seconds).
Step 10
Mix in the cocoa powder, followed by the maple syrup.
Step 11
Using a round 6″ cake pan, or anything of similar size, pour in 1/3 of the ice cream.
Step 12
Drizzle a hefty spoonful of sauce on top and swirl with a toothpick.
Step 13
Crumble 1/3 of the cookie dough on top and pour another 1/3 of the ice cream.
Step 14
Repeat with more sauce and cookie dough, and then the final layer of ice cream.
Step 15
Top with the rest of the sauce and cookie dough.
Step 16
Cover the ice cream and freeze for at least 3 hours or overnight.
Step 17
To scoop, run an ice cream scoop under warm water and dig in. Enjoy!
Step 18
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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.
