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,
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
it’s gotta be something
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!
- makes about 18 small balls
- 2 TBL creamy peanut butter
- 1 TBL coconut oil, softened but not melted
- 1 TBL maple syrup
- 1 tsp vanilla extract
- 1 cup almond meal
- small pinch salt
- ½ cup mini chocolate chips
- 2 cups of strong ass black coffee
- 2 cans of full fat coconut milk
- drizzle of maple syrup, sweetened according to taste
- In a bowl add all the ingredients, and using your hands mix everything together. Form small balls and try now to eat them all.
- Can be stored in fridge, covered, for up to a week.
- In a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. Drizzle in the maple syrup ( maybe ½ – 1 cup) and blitz until fully frothy and mixed.
- Churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.
- After reaching desired soft serve consistency, transfer half the ice cream into container. Add in about half the cookie dough balls. Pour in the rest of the ice cream and then add in the remaining cookie dough balls. If you want, mix it around but be gentle and quick. Put in freezer to firm up.