It’s HOT. I bet it is where you are too. (If not, tell me where you live!) I don’t have air conditioning — just one beloved fan — so I’ve been getting *a lot* of use out of the ice cream maker Dyl got me for my b-day. Earlier this week (yes, I’m doing more than one batch a week), it was a cashew-based chocolate chip cookie dough sweetened with maple syrup (pictured above). More recently, it was the almond milk-based peanut butter cookie dough (no picture yet, but trust me, it’s good). Both turned out delicious but relatively different (for vegan cookie dough ice cream) — different bases and different sweetener. But the beauty of that is I can now share with you *two* ice cream recipes with a variety of ingredients, so hopefully you will find one that appeals to your personal taste. If you do, I’d love to know which one. 🙂
Chocolate Chip Cookie Dough Ice Cream
Recipe inspired by jae steele’s “ice creem” recipes in Ripe from Around Here, which results in a rich, creamy ice cream.
- 2 cups raw cashews, soaked at least four hours or overnight
- 1 1/3 cups filtered water (1/3 cup set aside)
- 1/2 cup maple syrup
- 2 tsp. vanilla extract
- pinch of salt
- vegan cookie dough (I used this recipe and added about a 1/3 to this recipe — store the rest in your freezer for the next batch or curl up on the couch with a big bowl and a good movie).
- Blend cashews, 1 cup water, maple syrup, vanilla and salt in a blender until very smooth.
- Add remaining 1/3 cup water and blend again.
- Freeze per your ice cream maker’s instructions. After mixture has thickened but before storing in the freezer, stir in the cookie dough in small bits using a large spoon (don’t add them to the mixture while it is in the ice cream maker or they will impede the process).
- Enjoy on a steaming hot summer day!
Peanut Butter Cookie Dough Ice Cream
This is based on a technique I learned on Hannah Kaminsky’s blog, BitterSweet, in which the mixture is thickened on the stove before freezing, which results in a frozen custard-like ice cream.
- 2 2/3 cups unsweetened almond milk
- 3/4 cup peanut butter (if salted, omit pinch of salt below)
- 1/2 cup sugar
- 3 tablespoons maple syrup
- 2 scant tablespoons arrowroot powder
- 1 tsp. vanilla extract
- pinch of salt
- vegan cookie dough (same recipe as above — found here; use a 1/3 of the dough and store the rest for later, or eat 😉 ).
- Blend all ingredients in a blender until very smooth.
- Transfer mixture to a saucepan and heat over medium, stirring frequently, until slightly thickened. Chill in the fridge for at least 3 hours, then freeze according to your ice cream maker’s directions. Using a big spoon stir in the cookie dough chunks before placing in the freezer to freeze completely.
- Enjoy as is, or make into a milkshake by blending with a little more almond milk, Chicago Diner style! They have the best peanut butter cookie dough milkshake (it was the inspiration for this recipe, I must admit).