Double Coconut Caramel Cookie Dough Ice Cream (Vegan, Gluten-Free)
Total Time
4 hours and 10 minutes
Prep Time
10 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
8 servings
- 2 1/2 cups coconut or almond milk
- 1 11-ounce can sweetened condensed coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup + 2 tbs coconut flour
- 3 tablespoon coconut caramel sauce
- 1 tablespoon maple syrup
- pinch of sea salt
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Preparation
Step 1
In a large bowl whisk together condensed coconut milk, almond (or coconut) milk, and shredded coconut until well combined.
Step 2
Place bowl into the fridge to chill for at least 2 hours.
Step 3
In another large bowl combine coconut flour, caramel sauce, maple syrup, and salt.
Step 4
Using your fingers or a fork, mix until all is completely combined and you have a ball of cookie dough.
Step 5
Break cookie dough up into large or small (your preference) pieces/chunks. Set aside.
Step 6
Pour your chilled ice cream base into your ice cream maker and churn according to manufacturer's instructions.
Step 7
A few minutes before your ice cream if finished gently and slowly throw a few pieces of cookie dough at a time into your churning ice cream until your cookie dough is dispersed throughout.
Step 8
Enjoy a softer yogurt-y version of this ice cream right away; or scoop ice cream into a loaf pan; smooth the top; and then freeze for 4-6 hours before serving.
Step 9
Let the ice cream sit for at least 10 minutes before scooping and serving when pulled out of the freezer.
Step 10
Enjoy!
Step 11
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