Double Coconut Caramel Cookie Dough Ice Cream (Vegan, Gluten-Free)
Serves 8
10 mins prep
0 mins cook
10 mins total
An easy, creamy and delicious Double Coconut Caramel Cookie Dough Ice Cream. A delightful vegan coconut ice cream base made with sweetened condensed coconut milk is studded with tasty and chewy gluten-free coconut caramel cookie dough bites in this frozen treat perfect for summer or any time of the year!
In a large bowl whisk together condensed coconut milk, almond (or coconut) milk, and shredded coconut until well combined.
Place bowl into the fridge to chill for at least 2 hours.
In another large bowl combine coconut flour, caramel sauce, maple syrup, and salt.
Using your fingers or a fork, mix until all is completely combined and you have a ball of cookie dough.
Break cookie dough up into large or small (your preference) pieces/chunks. Set aside.
Pour your chilled ice cream base into your ice cream maker and churn according to manufacturer's instructions.
A few minutes before your ice cream if finished gently and slowly throw a few pieces of cookie dough at a time into your churning ice cream until your cookie dough is dispersed throughout.
Enjoy a softer yogurt-y version of this ice cream right away; or scoop ice cream into a loaf pan; smooth the top; and then freeze for 4-6 hours before serving.
Let the ice cream sit for at least 10 minutes before scooping and serving when pulled out of the freezer.
Enjoy!
