Ice cream is awesome all on it’s own. Ice cream that is guilt-free AND delicious – well that’s something to hang your hat on, folks.
Like all things in this world good and important, making your own ice cream takes patience. For this recipe, you need to blend the ice cream ingredients over heat, then chill them down for a couple hours. Oh, and if you’ve got the Kitchen-Aid ice cream maker attachment, you’ll want to plan accordingly and throw it in the freezer to freeze the night before. Or your ice cream making fun will take a lot more time.
This recipe uses a handful of “better for you” ingredients like coconut milk, honey, and agave nectar, to make you feel better about your decision to eat three scoops of this stuff right before bed.
Here’s how it’s done:
For the ICE CREAM, you’ll need:
- 1 can, coconut milk, full fat (don’t be scared)
- 3 tablespoons honey
- 1 teaspoon vanilla
- 3 egg yolks (if you are a good planner, you can save these for breakfast the next day)
For the COOKIE DOUGH, you’ll need:
- 1/2 cup almond flour
- 1/4 cup sunflower seed butter (or another nut butter you have one hand)
- 2 tablespoons agave nectar (more honey will be fine here)
- dash of vanilla
- 1/8 tsp Kosher salt
- 1/4 cup mini chocolate chips (to stay really 100% dairy-free, you’ll need some of those Enjoy Life chocolate chips)
- Place a small saucepan over medium heat.
- Dump the coconut milk, honey, and vanilla in the pan.
- Add the egg yolks and whisk until fully incorporated.
- Bring it all to a low boil. Then, remove from heat. Transfer to a small container, and place in the fridge for a couple hours so that it can cool.
- Place this in the fridge.
- Gently fold in the chocolate chips. Mixture will be kind of crumbly, which is good.
- Using a small bowl, combine all the ingredients, except the chocolate chips, in a bowl.
- After enough time has passed, pour mixture into ice cream maker and use as directed, adding crumbled cookie dough in just before the ice cream is finished.
- If you do not have an ice cream maker, pour ice cream mixture into a Tupperware container and freeze, take it out of the freezer every 15 minutes or so so you can stir in the frozen-ness.
- Stir in cookie dough once ice cream has developed a little bit thicker of a consistency. Continue to freeze until the desired consistency is reached.
- It’s time to eat! Garnish with some more chocolate chips, just because you can.
Recipe barely tweaked from this recipe.