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Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
from Minimalist Baker

Name: Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
Prep time: 2H
Cook time: 2H
Ingredients: 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained; ¼ cup brown sugar (or granulated); ¼ cup agave nectar or maple syrup (or honey if not vegan); 1 can full fat coconut milk (reserve 2 Tbsp for the cookie dough); 2.5 Tbsp coconut oil, melted; 1 tsp pure vanilla extract; 3 Tbsp vegan butter or coconut oil; ½ cup crunchy or creamy salted natural peanut butter (I like Trader Joe's); ½ cup brown sugar; 1 tsp pure vanilla extract; ¾ cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture); ¼ cup dairy free mini chocolate chips (such as Enjoy Life); 1-2 Tbsp coconut milk or other non-dairy milk

Ingredients

You need 13 Ingredients

1-2 Tbsp coconut milk or other non-dairy milk

¼ cup dairy free mini chocolate chips (such as Enjoy Life)

¾ cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)

1 tsp pure vanilla extract

½ cup brown sugar

½ cup crunchy or creamy salted natural peanut butter (I like Trader Joe's)

3 Tbsp vegan butter or coconut oil

1 tsp pure vanilla extract

2.5 Tbsp coconut oil, melted

1 can full fat coconut milk (reserve 2 Tbsp for the cookie dough)

¼ cup agave nectar or maple syrup (or honey if not vegan)

¼ cup brown sugar (or granulated)

1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained

Steps

Showing 4 out of 8 Steps

Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions - about 45 minutes. It should look like soft serve. If for some reason it doesn't thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or "puree" setting if you have it. You want it to be completely creamy and blended.
The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.