Hello National Ice Cream Day!
Double Chocolate Chip Cookie Dough Vegan Ice Cream
Course: DessertCreamy dairy free ice cream with chocolate cookie dough is secretly protein packed with healthy ingredients.
Ingredients
2/3 cup cooked chickpeas
2 Tblsp unsweetened applesauce
1 Tblsp agave nectar + 1 teaspoon
1/2 tsp pure vanilla extract
pinch of salt
2 Tblsp allergy friendly mini chocolate chips
2 tsp cacao powder*
- Vegan Ice Cream
1 cup frozen cooked sweet potato chunks
1 cup lite coconut milk, chilled**
1/4 cup frozen avocado chunks
2 Tblsp cacao powder
2 Tblsp agave nectar
1/2 tsp pure vanilla extract
salt to taste
Directions
- Cookie Dough Bites Directions:
Place ingredients chickpeas through salt in food processor. Process until smooth. You may need to scrape down the sides of food processor a few times, you want all the ingredients mixed really well. Transfer to small bowl. - Stir in mini chocolate chips.
- Place in freezer for 10 – 15 minutes to harden – this will help form them into small bite size pieces.
- Prepare a pan with parchment paper, remove bowl from freezer and form 30 small bite size chocolate cookie dough pieces. Place on parchment paper and freeze until firm.
- Vegan Chocolate Ice Cream Directions:
Place all ingredients sweet potato through salt in blender and blend until smooth. - Stir in 12 – 15 of your frozen chocolate cookie dough bites.
- Eat immediately, or portion in 4 oz containers with lids and freeze until firm – 45 minutes to an hour.
Notes
- *you may substitute cocoa powder, but I can’t guarantee results. **lite coconut milk is best chilled. Scoop the creamy part from the top, do not shake and then use the can.