Cookie Dough Ice Cream – Healthy, Vegan, and Gluten Free

Cookie Dough Ice Cream – Healthy, Vegan, and Gluten Free

- in Cookies

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~~Cookie Dough Ice Cream~~
-2 frozen bananas thawed for 20-30 minutes
-1 fresh banana
-coconut cream from one can of full fat coconut milk or separated milk from one can of lite coconut milk for a lower fat option (leave can in the fridge overnight to allow milk to separate)
-¼ cup sweetened condensed soymilk (optional but highly recommended)
-2 tsp vanilla extract
-1 jar of Bhu Foods protein cookie dough (I used about half of the jar, but you can use as much as you like)

-blend all ingredients except for the cookie dough in a blender until smooth’
-freeze the mixture in a freezer safe container for two hours
-prepare the cookie dough into small bite sized pieces (these can be as large or small as you like)
-after two hours has passed, remove the mixture from the freezer and mix well, making sure to scrape down the sides
-mix in your cookie dough and return to the freezer
-for best results, remove the ice cream from the fridge every 2 hours and mix well until it becomes too solid to mix
-your ice cream should be fully frozen after about 6-8 hours

~~Chocolate Sauce~~
-3 tbsp cocoa powder
-1 tbsp stevia
-1 tbsp maple syrup
-¼ cup non dairy milk

-combine all ingredients until no dry bits of cocoa powder remain
-keep mixture in the fridge until you are ready to use it

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