Vegan Cookie Dough Ice Cream

subheading: For vegan vanilla ice cream:

6 frozen bananas

¼ 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 to 2 tbsp lemon juice (optional, this prevents the bananas from oxidising and makes the ice cream more refreshing)

subheading: For vegan cookie dough:

1 ½ cups (145 g) almond flour

3 tbsp (60 g) sweetened condensed coconut milk

⅛ cup 1 tbsp (40 g) coconut cream (Note 1)

¼ cup chocolate chips (plus extra for assembling the ice cream)

subheading: For vegan chocolate fudge sauce:

2 oz (60 g) 70% dark chocolate, chopped

¼ cup (30 g) cocoa powder

2 tbsp (40 g) sweetened condensed coconut milk

½ cup (120 mL) non-dairy milk (such as almond, soy or oat milk)

pinch of salt

Directions at theloopywhisk.com

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