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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