Chunky Chocolate Chip Cookie Dough ICE CREAM!

Finally I have frozen the ice cream maker after clearing out my freezer!! Now I can make ICE CREAM!
I adapted this recipe from Chocolate Covered Katie's Ice cream recipe which I thought looked really good.
I hope you enjoy it and eat it up quick before the summer disapears (can't believe it is almost already over *very sad face*).

Enjoy in your garden with the summer flowers while you can! 

 Ingredients 

(Serves 4) 

For the Ice Cream 

• 1 can FULL FAT coconut milk - if you don't like coconut milk then try 300ml non- dairy yogurt or cream (like soy yogurt etc.) 
• 120ml of almond milk (sub non-dairy milk)
• 1.5 tbs of maple syrup 
• 1.5 tbs of coconut sugar (or honey) 
• 1 packet of stevia 
• Sprinkling of salt 
• 1 1/2 tsp of vanilla extract 

For the Chocolate chips 

• 2 tbs of melted coconut oil 
• 1.5 tbs of carob/ cocoa powder 
• Optional: 1 - 2 tsp of maple syrup or honey 

For the Cookie Dough 

• 70g of your choice of flour (according to dietary needs or favourite flavour) - I used oat flour
• Sprinkling of salt 
• 2 tbsp of coconut sugar / brown sugar / maple syrup 
• 1 tbsp of xylitol / white sugar
• 1/2 tsp of vanilla extract 
• 2 1/2 tbsp of non - dairy milk  

Method 

1. To make the ice cream take put an ice cream freezer bowl in the freezer the night before OR if not using one skip step - you can use ice cube trays. 
2. Whip together all ice cream ingredients until thoroughly mixed
3. Transfer to ice cream maker 
4. While the ice cream is churning make the chocolate chips and cookie dough. Melt the coconut oil and mix with the carob/ cocoa powder. Pour into a plastic sandwich/ freezer bag and put in the freezer for around 5 mins or until hard. When they are hard smash into tiny pieces to get small chocolate chips 
5. To make the cookie dough mix the dry ingredients and wet ingredients separately  - be thorough. Then mix the wet ingredients into the dry ingredients and form into small cookie dough balls. 
6. After around 25 mins of churning the ice cream add the chocolate chips and cookie dough. You can save some of the cookie dough balls to sprinkle on the ice cream when serving or you can add them all. 
7. After a further 5 mins of churning your ice cream should be ready. The consistency should be that of soft serve ice cream so I would transfer it into a container and into the freezer for a few hours or until it firms up completely. 
8. Serve with chocolate sauce (you can use this recipe or the one below) -  Enjoy your ice cream treat! 

Chocolate sauce 

• 1.5 tbs of melted coconut oil 
• 1 tbsp of cocoa/ carob powder
• 1 tbsp of almond milk 
• 2 tsp of maple syrup/ honey/ xylitol 

Mix all the ingredients together and pour onto the ice cream 

NOTE: - If you don't have an ice cream maker pour ice cream mixture into ice cube trays. Freeze until semi - firm (not completely hard) and then blend up in a HIGH power blender (like the vita mix). When it is of a slushy consistency mix in the chocolate chips and cookie dough by hand and then transfer into a container and freeze in the freezer until firm.