halfbakedharvest5.0
Chocolate Coconut Ice Cream Cookie Dough Blizzard.
A delicious homemade take on a DQ classic
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●baking sheet
📝 Preparation Steps
1
*Make sure to put your ice cream bowl in the freezer the night before.
2
Make the Cookie Dough
3
Add the cashews to a food processor or high power blender, process for ⏱️ 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another ⏱️ 30 seconds to ⏱️ 1 minutes or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoons of milk or water. Stir in the chocolate chips.
flour1 cup
4
Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.
5
To make the Ice Cream.
6
Add the sugar to a food processor or high powered blender. Process ⏱️ 1-2 minutes and then add the coconut milk, cocoa powder, vanilla bean seeds, vanilla extract and salt. Process one minute or until smooth and combined. Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to ⏱️ 25 minutes.
vanilla bean (seeds removed)1vanilla extract1 teaspoon
7
During the last five minutes of the churning process add the cookie dough chunks. Churn for 3 to ⏱️ 5 minutes longer. Serve immediately and freeze any remaining ice cream.
Nutrition Facts
calories
1413 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
7 g
sugar Content
87 g
sodium Content
387 mg
protein Content
8 g
cholesterol Content
66 mg
carbohydrate Content
123 g
saturated Fat Content
21 g
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