Vegan and gluten free is like music to our ears. Ice cream that is vegan and gluten is like poetry in our mouths. Prepare to be swooned.
Ice cream is
the very last thing on one’s mind,
I know.
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
well,
it’s gotta be something
special.
I’ve never been a fan of
raw batter or cookie dough.
But the cookie dough used
in this recipe is eggless,
and because I don’t know
how I feel about raw flour,
I used almond meal instead.
the coffee base is strong,
not one that I could consume
much of at night,
so, for breakfast it is!
Vegan and Gluten Free Cookie Dough and Coffee Ice Cream
- Total Time: 15 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegan
Description
Coffee coconut ice cream swirled with homemade vegan cookie dough. A dreamy dessert thats surprisingly easy to make.
Ingredients
- 2 tbsp (30 ml) creamy peanut butter
- 1 tbsp (15 ml) coconut oil
- 1 tbsp (15 ml) maple syrup
- 1 tsp vanilla extract
- 1 cups (237 ml) almond meal
- small pinch salt
- 0.5 cups (118 ml) mini chocolate chips
- 2 cups (473 ml) strong ass black coffee
- 2 cans full fat coconut milk
- drizzle maple syrup
Instructions
- In a bowl, add all ingredients and mix with your hands to form small balls.
- Store in the refrigerator, covered, for up to one week.
For the Coffee Coconut Ice Cream
- In a Vitamix, add two cans of coconut milk and two cups of black coffee.
- Drizzle in 1/2 to 1 cup of maple syrup and blend until frothy and mixed.
For the Ice Cream
- Churn the coffee and coconut milk mixture in an ice cream maker according to the machine instructions.
- Once the desired soft-serve consistency is reached, transfer half the ice cream to a container. Add in about half the cookie dough balls.
- Pour in the remaining ice cream and add the rest of the cookie dough balls. Gently mix, if desired.
- Place in the freezer to firm up.
Notes
- For a richer coffee flavor, use freshly brewed, strong espresso instead of coffee.
- If you don’t have a Vitamix, you can blend the ice cream base in a high-powered blender; it may require more blending time.
- To make the cookie dough ahead of time, store it in an airtight container in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I use a different flour instead of almond meal for the cookie dough?
Yes, you can use a gluten-free all-purpose flour blend if you prefer, but keep in mind that the texture and taste may slightly differ from using almond meal.
How strong is the coffee flavor in this ice cream?
The coffee base is quite strong, so if you’re sensitive to caffeine, you might want to enjoy this ice cream earlier in the day.
Is it necessary to chill the cookie dough before adding it to the ice cream?
Chilling the cookie dough is not necessary, but it can help firm up the dough and make it easier to mix into the ice cream.
This sounds delicious!! I’d maybe pair it with a gramcracker cake or some sort of crumble. I’m always afraid to actually use chocolate chip cookie dough raw. I guess you could just leave out the eggs and it would be completely fine to eat! Ha! I’m off to the kitchen!!
Thanks for the recipe!!
Ashley
Ashley,
actually, the entire recipe is vegan and gluten free… so no worries about the raw eggs or raw flour. enjoy.
I’m drooling. LOVE that this is vegan too! I’m dying to try this out — thanks for sharing! :)