Wednesday, July 11, 2012

Double Chocolate Chip Cookie Dough Ice Cream

Okay, I don't know how the weather is where you live, but here it is HOT, and by hot, I mean we are roasting here.  So, I have absolutely no motivation to cook more than I have to.  All I want to do is eat melons and frozen treats.  Really, that sums up all my desires right now. So, this has given me plenty of opportunities to play around with ice cream making and this is the latest creation.  I usually have more fruit based ice creams and sorbets, but decided to splurge.  I've made this coconut sugar, but you could use brown sugar in place of it and it should work fine.  The base is cookie dough...well, almost caramel flavored, along with chunks of super easy to make cookie dough.


Double Chocolate Chip Cookie Dough Ice Cream

Cookie Dough:
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
Directions:
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.


7 comments:

  1. Perfect:) This looks perfect for us... a couple of tweaks to fit our allergies and pantry but very do-able for us!! Thanks soo much for sharing!!

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  2. Thank you so much for sharing this delicious recipe at last week's AFW! I have featured it on my site for this week's blog hop. As a part of the feature, I also mention it on Facebook and pin it on pinterest. You can find the feature here:
    http://willingcook.com/allergy-free-wednesdays-july-18-2012/

    We hope to see you back again this week!
    Michelle @ The Willing Cook

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    1. Thank you, Michelle, for featuring it!

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  3. Cookie Dough ice cream used to be my favorite! This looks perfect! I really need to get back at making ice cream again. You have definitely convinced me that it is time!

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  4. Hi, we just made this ice cream and it is delicious. Thanks for a great recipe. It is so nice to have special treats (that taste like the real deal) when you are avoiding certain foods. Thanks again!

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  5. Good Morning! My two year old is quite allergic to coconut, among other things and I am having a really hard time replicating recipes that use coconut milk. We predominantly use rice milk, but since it is much lower in fat that coconut milk I'm assuming that this is why my results are not as palatable. Could you give me some much needed guidance? I greatly appreciate your wisdom! thank you~

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    Replies
    1. Allison,

      What are his other allergies? If he can handle soy (my family can't, so I have not tested this) try silken tofu in place of the canned coconut milk. Or try a frozen yogurt, using dairy-free yogurt in place of the canned coconut milk. If he can handle almonds, almond milk is thicker than rice milk and should work better. Let me know if any of these option will work, if not, I'll try to help you find other options.

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