What better way to welcome back the recipes, and greet summer then with a homemade ice cream recipe?!
Cookie Dough vanilla ice cream:
Ingredients:
1/2-1 batch of my no bake cookie dough balls (see blog post for recipe)
1 can of full fat coconut milk
1 can of full fat coconut cream
1/2 cup of organic xylitol or lakanto powdered sugar
1/8 of a cup of organic grade B maple syrup
1 tsp of vanilla extract
2 tsp of pink salt
2 tbsp of creamy all natural almond butter
Instructions:
1. Pre make and freeze cookie dough balls before hand at least 3 hours- overnight.
2. Combine all ingredients except for cookie dough in a high blender and mix well.
3. Pour the mixture into a pan and cover.
4. Freeze for about 2 hours.
5. While the ice cream is still soft, combine the cookie dough and the ice cream by mixing with a spoon until well combined.
6. Smooth out, and freeze overnight or for at least 3 hours allowing it to harden before scooping.
7. Remove from the freezer, scoop, and enjoy! xo