it’s still heavily february,
i mean,
it registers as 22F
right now,
which means ice cream is
the very last thing on one’s mind,
i know.
but when one celebrates
Ice Cream for Breakfast Day,
a day that falls
smack dab in the middle of winter,
well,
it’s gotta be something
special.
i’ve never been a fan of
raw batter or cookie dough.
i have to wrestle
the whisk
out of dw’s hands
and immediately dunking it
into soapy water,
lest he licks it clean.
but the cookie dough used
in this recipe is eggless,
and because i don’t know
how i feel about raw flour,
i used almond meal instead.
the coffee base is strong,
not one that i could consume
much of at night,
so, for breakfast it is!

Chocolate Chip Cookie Dough + Coffee Ice Cream – gluten free + vegan + raw
makes about 2 pints

raw cookie dough:
makes about 18 small balls

2 TBL creamy peanut butter
1 TBL coconut oil, softened but not melted
1 TBL maple syrup
1 tsp vanilla extract
1 cup almond meal
small pinch salt
1/2 cup mini chocolate chips

in a bowl add all the ingredients, and using your hands mix everything together. form small balls and try now to eat them all.
can be stored in fridge, covered, for up to a week.

coffee coconut ice cream:
2 cups of strong ass black coffee
2 cans of full fat coconut milk
drizzle of maple syrup, sweetened according to taste

in a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. drizzle in the maple syrup (i would say maybe 1/2 – 1 cup) and blitz until fully frothy and mixed.

ice cream:
churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.

after reaching desired soft serve consistency, transfer half the ice cream into container. add in about half the cookie dough balls. pour in the rest of the ice cream and then add in the remaining cookie dough balls. if you want, mix it around but be gentle and quick. put in freezer to firm up.

BAM!

1 year ago: savory sticky rice – gluten free
2 years ago: lychee jelly hearts – vegan and gluten free
other ice cream treats