Description
Coffee coconut ice cream swirled with homemade vegan cookie dough. A dreamy dessert thats surprisingly easy to make.
Ingredients
Units
Scale
- 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