Reilly's blog

It’s hot as fuck out.

I’ve been craving Chocolate chip cookie dough ice cream. Homemade and dairy free.

I’m in the mood to make it myself.

I used this recipe from Instagram from @ihoc_vegan_chocolate. This was the closest to the idea of what I wanted in my mind.

I couldn’t write this sooner because after shopping at two stores, then coming home and cooking two different recipes, I was wiped out due to post-exertional malaise and needed two days to recover. While not as disabling as previous instances, I still couldn’t do anything but rest.

View this post on Instagram

A post shared by iChoc vegan chocolate (@ichoc_vegan_chocolate)

The key to any great ice cream… is patience.

The remixed recipe

Ingredients

Ice cream, dairy free.

• 28 oz coconut cream (two 14oz cans)
• 2 cup palm sugar
• 1 T kosher salt
• 1 T vanilla extract
• 1 vanilla bean, scraped
• 1.5 cups cashews
• 1/4 cup olive oil
• 1/2 cup almond milk

Chocolate chip cookie filling

• 1.25 cups almond flour
• 4oz earthbound butter stick
• 1 Tablespoon salt
• 1 Tablespoon vanilla extract
• 4oz monk fruit sweetener
• 1 cup chocolate chips

Cooking time: 30 minutes. Cooling time 2 hours. Mixing time 15 minutes. Freezer time: 8 hours.

Directions:

Ice cream –

Add the coconut cream, salt, vanilla extract, cashews, olive oil, and almond milk to a blender and blend until it is a smooth, creamy liquid. Pour into a saucepan. Add the palm sugar and vanilla bean to the mixed liquid mixture, and cook it on medium-low. Stir gently with a wooden spoon every 4-5 minutes until there are no lumps. (There are only lumps because the palm sugar I had in my pantry was as hard as a rock) When no sugar lumps exist, pour the mixture into a long deep pan to cool. I used a 12-cup rubber maid container. (You can chill this in a smaller container, but the larger volume containers help cool it faster due to airflow. Larger surface area, faster cooling time)

When the ice cream has cooled, put it into an ice cream maker. I have to run my ice cream maker for two runs to make this recipe. While half is in the process, put it in your freezer to cool.

Chill for eight hours in your freezer.

I made the cookie dough the day after making the ice cream. Before making the dough, remove it from the freezer so it is pliable for later.

Chocolate chip Cookie batter-

Cut the 4 oz cube of earthbound buttery stick into sixteen squares and place into a bowl. Pour the half cup of sweetener onto the butter and mix with a spatula. Stir until the mixture is fluffy and the sweetener is thoroughly blended in the butter. Add the vanilla extract and salt and stir until incorporated. Add the almond flour and chocolate chips and stir until combined.

Spread the cookie dough evenly over the top surface of the ice cream. Use a flat wooden spoon to fold the dough into the ice cream. You can do this by working the spoon to the edge of the storage container and drawing it back to the center of the ice cream. Using a large storage container makes this process easier, but it is still possible to do it in a large bowl and fold the dough into the ice cream.

Once the cookie dough is worked into the ice cream, place the container back into the freezer and allow it to cool for three hours.

---

The story of

I’m going stir-crazy being sick, at home without direction, and unemployed. It’s been hot as fuck, and I’ve been craving chocolate chip cookie dough ice cream.

I could buy a dairy-free cookie dough ice cream, but I don’t want a pint, and I’m not impressed with most of the dairy-free options available. I find most have too strong of a coconut flavor, the flavors aren’t as intense as I’d prefer, and the texture is lacking. Dairy-based ice creams aren’t much better; while there are gourmet options, it still doesn’t compare to homemade versions.

After watching many different cookie dough ice cream recipes, I found the one below which fits what I want: creamy, not too strong of base cream, and doesn’t take an overnight cooling time. While achievable by cooling with other methods, it’s just more things to have to wash in the sink once finished cooking.

It was a lot harder to find a good recipe for cookie dough ice cream than I expected.

This recipe is delicious. Next time I will use a half cup less sugar as this version is a bit sweet.

---