Ingredients

The following ingredients have 16 Servings
  • 1 15 oz can full fat coconut milk
  • 1 1/2 cups coconut cream ((this is the thick part of a chilled can of coconut) OR you can buy coconut cream on its own)
  • 1/2 cup pure maple sugar
  • 1 Tbsp pure vanilla extract
  • 1/8 tsp fine sea salt
  • 1 cup blanched almond flour
  • 3 Tbsp coconut sugar (or maple sugar)
  • 2 Tbsp refined coconut oil (melted)
  • 2 Tbsp almond milk
  • 1 tsp pure vanilla extract
  • Pinch sea salt
  • 1/2 cup dark chocolate chips (or chopped dark chocolate, dairy free and soy free)
  • 1 cup Tigernut Flour
  • 3 Tablespooms pure maple syrup
  • 2 Tablespoons refined coconut oil (melted)
  • 1 tablespoon dairy-free milk of choice
  • 1/2 teaspoon pure vanilla extract
  • 1/8 fine sea salt
  • 1/2 cup dark chocolate chips (or chopped dark chocolate dairy and soy free)

Instruction

  • You will need an ice cream maker for this recipe. Make sure the bowl for the ice cream maker has been in the freezer for at least 48 hours before beginning.
  • Make the cookie dough first. For both versions, mix together all ingredients except for the chocolate chips, until a smooth dough forms, then stir in the chocolate chips. For both versions, chill the mixture until it thickens enough to scoop out small pieces - about 20 minutes.
  • For the ice cream, blend all ingredients in a high speed blender until thick and creamy. Get your ice cream maker ready and transfer the mixture to the bowl of the ice cream maker. Churn for 20 minutes or until you reach at least soft serve consistency. At the very end of churning, stir in the cookie dough chunks.
  • Transfer the ice cream to a freezer safe container and freeze for about 3 hours before serving. The ice cream will freeze hard, so after being frozen overnight you’ll need to thaw on the countertop or the fridge to make it scoop-able. Enjoy!