Chocolate Chip Cookie Dough Ice Cream

4 servings

YIELD

15 minutes

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

Cookie Dough:

¼ cup maple syrup
¼ cup Anthony's Organic Extra Virgin Coconut Oil
⅓ cup Anthony's Coconut Flour
3 tablespoons finely chopped dark chocolate

Ice Cream:

1 tablespoon unflavored gelatin
1 tablespoon water
2 cups almond milk
¼ cup maple syrup
Pinch salt
1 teaspoon vanilla extract

Instructions

Cookie Dough:

Combine all cookie dough ingredients in a small bowl.
Press into a ¼” thick round on a plate and place in the freezer while you prepare the ice cream.

Ice Cream:

In a small bowl, combine the gelatin and water and mix well.
In a blender, combine the almond milk, maple syrup, salt, and vanilla.
Add the gelatin mixture.
Blend until smooth and frothy.
Pour into a running ice cream maker and churn until soft serve consistency.
Take the cookie dough out of the freezer and dice it up.
Fold into ice cream.
Transfer to an airtight container and freeze.

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