Cookie Dough Vanilla Ice Cream with Raw Cookie Dough Chunks

Indulge in the creamy delight of this gluten-free and dairy-free cookie dough vanilla ice cream, made with rice milk. It features generous chunks of sweet, chewy raw cookie dough that adds a delightful texture and flavor. Perfect for satisfying your sweet tooth while respecting dietary restrictions.

Ingredients:

• 500 ml rice milk
• 150 g coconut cream
• 100 g maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 100 g gluten-free all-purpose flour
• 50 g brown sugar
• 50 g coconut sugar
• 1/2 tsp baking soda
• 50 g dairy-free chocolate chips
• 1/4 cup coconut oil, melted
• 1/2 tsp pure vanilla extract (for cookie dough)

Instructions:

1. In a mixing bowl, combine the rice milk, coconut cream, maple syrup, 1 tsp vanilla extract, and salt. Whisk until well blended.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze while preparing the cookie dough.
3. In another bowl, mix the gluten-free flour, brown sugar, coconut sugar, and baking soda. Add the melted coconut oil and 1/2 tsp vanilla extract. Stir until a dough forms.
4. Fold in the dairy-free chocolate chips into the cookie dough mixture.
5. Remove the ice cream from the freezer and gently fold in the chunks of raw cookie dough.
6. Return the ice cream to the freezer for at least 2 hours or until firm.
7. Serve and enjoy your delicious homemade cookie dough vanilla ice cream!