Chocolate Coconut Ice Cream Cookie Dough Blizzard.
A delicious homemade take on a DQ classic
Foto: Half Baked HarvestBahan-bahan
- 2 tablespoons roasted cashews
- 1/2 cup butter (vegan butter or coconut oil (butter works best, but coconut oil also works really well))
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- pinch of salt
- 3/4 cup mini chocolate chips (use vegan if needed)
- 1/2 cup pure cane sugar or granulated sugar
- 2 can s full fat coconut milk (chilled)
- 3/4 cup cocoa powder
- 1 vanilla bean (seeds removed)
- 1 teaspoon vanilla extract
- pinch of salt
Langkah-langkah
*Make sure to put your ice cream bowl in the freezer the night before.
Add the cashews to a food processor or high power blender, process for 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another 30 seconds to 1 minutes or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoons of milk or water. Stir in the chocolate chips.
Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.
Add the sugar to a food processor or high powered blender. Process 1-2 minutes and then add the coconut milk, cocoa powder, vanilla bean seeds, vanilla extract and salt. Process one minute or until smooth and combined. Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.
During the last five minutes of the churning process add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.
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