Vegan Cookie Dough Ice Cream

Step 1

First, heat treat the flour is ensure it's edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.

Step 2

While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.

Step 3

Mix in the dairy free milk and vanilla.

Step 4

Add the baked flour and mix until combined.

Step 5

Fold in the chocolate chips.

Step 6

Place in the fridge until ready to use.

Step 7

If making vegan condensed milk, make that first.*Skip this step if using store bought.

Step 8

If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.

Step 9

Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.

Step 10

Scoop small spoonfuls of the edible cookie dough and drop into the mixture. *Use between 1/4 to 1/2 cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.

Step 11

Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.

Step 12

Scoop out amount desired as needed.

Step 13

Yields approximately 2 pints.

Step 14

*Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.