Lick It Chocolate Chip Cookie Dough Vegan Ice Cream
While I don’t know how anyone could not love pumpkin ice cream, I wanted to give you another option for starting your own personal vegan ice cream buffet. This chocolate chip cookie dough vegan ice cream recipe (page 14) is another from Lick It, and I just can’t say enough great things about this vegan ice cream recipe book. I would have never thought making my own vegan ice cream would be not only easy, but tastier than even my favorite store-bought brands. And without this book, I never would have thought to pull out that long-forgotten KitchenAid ice cream maker attachment!
Chocolate Chip Cookie Dough Vegan Ice Cream
- 1 14 ounce can full-fat coconut milk
- 1 1/4 cups soymilk or other nondairy milk
- 1/2 cup granulated sugar or agave syrup
- 1 tablespoon vanilla extract
Chocolate Chip Cookie Dough:
- 3 tablespoons maple syrup
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat pastry or unbleached white flour
- dash salt
- 1/4 to 1/3 cup mini dark or semisweet chocolate chips or chopped chocolate
To make the base, place the coconut milk, soymilk, sugar, and vanilla extract in a medium bowl and whisk until well combined. Cover and chill in the refrigerator for at least two hours. To make the cookie dough, place the maple syrup, oil, and vanilla extract in a medium bowl and whisk until well combined. Stir in the flour and salt to form a stiff dough. Fold in the chocolate chips. Line a small baking sheet or paper plate with parchment paper. Press the dough onto the sheet until it is about 1/4 inch thick. Using a knife of pizza cutter, score the dough lengthwise into 1/2 inch strips. Then score the dough widthwise to create bite-size chunks. Put the dough in the freezer for at least 30 minutes and keep it frozen until the ice cream is made. When the ice cream base is chilled, freeze it in an ice-cream maker according to the manufacturer’s directions. Remove the churn and fold in the cookie dough chunks. Transfer to a freezer-proof container and freeze for 2 hours, or until ice cream reaches the desired firmness.
For the cones, I picked up these yummy extras at Whole Foods from Let’s Do Organic. Both the sugar cones and carnival sprinkles are completely vegan and completely delicious. I was really feeling like my homemade ice cream classified as gourmet after seeing it neatly in a sugar cone, topped with colorful sprinkles. And my little man was so excited about the whole ice-cream-cone-with-sprinkles experience!
Since many of you have lamented not having an ice cream maker for the job, I flipped through the book and found instruction for making these recipes without one. That’s right; it can still be done without an ice cream maker! Lick It says, “Any of the ice creams in this book can be made without an ice-cream machine, though the process requires a lot more time and effort. Place the well-chilled ice-cream base into a fairly shallow (no deeper than 2 inches) freezer-proof pan or dish. Cover and put it in the freezer. After about forty-five minutes, check the base. When it is partially frozen, remove it from the freezer and bet it vigorously with a fork or a handheld mixer. Beat it until it is smooth, breaking up any frozen sections. Then return it to the freezer. Continue to beat the ice cream every thirty minutes and return it to the freezer. Repeat this process until the ice cream is frozen. The freezing and beating method takes two to four hours.” So see?! This vegan ice cream recipe book may still be for you, despite your lack of ice cream maker!
Do you think of vegan ice cream as a summer treat or do you enjoy it year-round?