Vegan Cookie Dough Ice Cream #dessert #cakes #cookies #vegan #pumpkin

It really doesn't beat this vegetarian treat mixture frozen yogurt – particularly when it's covered in delicious veggie lover chocolate fudge sauce. Treat mixture darlings: this present one's for you!

This post has been made in a joint effort with Nature's Charm. All feelings communicated in the post are my own… furthermore, there's frozen yogurt – so read on. (For more data you can look at my Disclosure Policy.)

Treat mixture is a thing of heavenly, flavorful, enticing magnificence.

You know what I mean, correct? There you are, honestly making treats – blending the bowl, skilfully using the spoon, including nearly such a large number of chocolate chips (and a couple of additional for good measure) – and the entirety of the abrupt, a large portion of the treat mixture is no more.

As though by enchantment. Just… poof. Gone. Vanished. The treat batter ninjas are to be faulted, clearly.

Also try our recipe : BROWNIE COOKIES #cookies #brownies #desserts #pie #pumpkin

Ingredients :

For vegan vanilla ice cream:

6 frozen bananas
1/4 cup (50 g) coconut cream (you can increase the amount of coconut cream if you want a stronger coconut flavour and/or a milder banana flavour, Note 1)
3 tbsp (60 g) sweetened condensed coconut milk
1 tsp vanilla paste (or 2 tsp vanilla extract)
1 - 2 tbsp lemon juice (optional, this prevents the bananas from oxidising and makes the ice cream more refreshing)

For vegan cookie dough:

1 1/2 cups (145 g) almond flour
3 tbsp (60 g) sweetened condensed coconut milk
1/8 cup + 1 tbsp (40 g) coconut cream (Note 1)
1/4 cup chocolate chips (plus extra for assembling the ice cream)

For vegan chocolate fudge sauce:

2 oz (60 g) 70%+ dark chocolate, chopped
1/4 cup (30 g) cocoa powder
2 tbsp (40 g) sweetened condensed coconut milk
1/2 cup (120 mL) non-dairy milk (such as almond, soy or oat milk)
pinch of salt

Instructions :

For vegan vanilla ice cream:

In a food processor or high speed blender, blend the frozen bananas until smooth.
Add the coconut cream, sweetened condensed coconut milk, vanilla paste and lemon juice (optional), and blend until combined and smooth.

For vegan cookie dough:

Combine all cookie dough ingredients except the chocolate chips and mix until the dough comes together – it shouldn't be sticky, but it should hold together well.
If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.
Add the chocolate chips and mix until they're evenly distributed within the cookie dough.
Roll balls of the cookie dough (about 1 - 2 teaspoons worth per ball).

Source : bit.ly/38Bem1D