America's number one favorite ice cream flavor, healthified! The recipe has a few steps, but it's incredibly easy and so worth it!
Servings 8
Ingredients
COOKIE INGREDIENTS
6tablespoonsoat flour*
3tablespoonscocoa powder
1/4cupmaple sugarsub other dried sugar
1/8teaspoonsea saltpinch
3tablespoonscoconut oilmelted
2tablespoonscoconut milk
1/2teaspoonvanilla extract
ICE CREAM INGREDIENTS
2 15ouncecans full fat coconut milk30 oz total
2tablespoonsarrowroot starch
1/2cupmaple sugarsub other dried sweetener
1/4teaspoonsea salt
1 1/2teaspoonsvanilla powdersub extract
Instructions
COOKIE INSTRUCTIONS
Preheat oven to 300 degrees F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together oat flour, cocoa powder, coconut sugar and sea salt. In a smaller bowl, whisk together coconut oil, milk and vanilla extract. Add wet ingredients to dry and stir to combine.
Dampen your fingers with water and make cookies from 1 packed tablespoon dough per cookie. Roll dough into balls, place them at least 1 inch apart on the baking sheet, and flatten to 1/2 inch thickness.
Bake cookies for 12 minutes. They will seem underdone, but they’ll continue to harden. Allow to cool completely while making ice cream.
ICE CREAM INSTRUCTIONS
Freeze ice cream machine according to manufacturer directions. Shake cans of coconut milk. Open and reserve 1/4 cup. Mix this 1/4 cup coconut milk with arrowroot starch until dissolved and set aside. Pour remaining coconut milk int a small sauce pot (approximately 2 quarts). Add maple sugar and sea salt.
Heat mixture to low and cook, stirring, for 1 -2 minutes, until maple sugar has dissolved completely. Stir in arrowroot starch mixture. Turn heat to medium-low and cook, stirring, until mixture has thickened to where it coats the back of a spoon (anywhere from 4-8 minutes). Do not allow mixture to boil. Stir in vanilla.
Pour mixture into a heat-proof bowl and refrigerate for at least 4 hours or overnight. Pour mixture into ice cream machine and churn according to manufacture directions. While churning, line a loaf tin with parchment paper. Transfer ice cream, which should now look like soft serve, to a mixing bowl. Quickly stir in cookies. I like to place the cookies in the bowl whole and just gently fold them in with a spatula, to keep them in larger chunks. Scoop mixture into your line loaf tin and spread in an even layer.
Freeze 4-6 hours or until firm, then allow to thaw 10 minutes before scooping. Dipping your ice cream scoop in hot water first makes this easier.
Notes
*Make oat flour: 1 cup oats pulsed in a blender till finely ground like flour.