Double Chocolate Chip Cookie Dough Ice Cream
5 tablespoons dairy-free margarine
1/3 cup coconut sugar
1/2 cup brown rice flour (or flour of choice, I think gf oat flour would taste really good)
1/2 teaspoon vanilla
3/4 cup dairy-free mini chocolate chips (I use Enjoy Life)
Ice Cream Base:
1 can coconut milk (full fat)
3/4 cup non-dairy milk (So Delicious Coconut Milk)
2/3 cup coconut sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2 cup dairy-free chocolate chips
In a small bowl cream together the margarine and coconut sugar. Add in the rice flour and vanilla and mix well. Stir in chocolate chips and roll into bite size pieces. Place pieces on a single layer on a cookie sheet and freeze for at least 20-30 minutes.
For the ice cream base, combine the milks, sugar, salt, and vanilla and chill in the fridge for at least 30 minutes. (I've discovered that having it prechilled yields a smoother ice cream). The freeze according to your ice cream maker's directions. The last 5 minutes add in the chocolate chips and the cookie dough.