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Vegan Cookie Dough Ice Cream
This homemade vegan cookie dough ice cream recipe uses a coconut milk base. It is VITAL to the success of your ice cream to use full-fat coconut milk. The coconut milk is makes the creamiest plant-based ice cream in my opinion. None of that semi-icy stuff around here.
Ingredients
  • Total Time: 24 hours
  • subheading: Ice cream base:
  • ½ cup water
  • 1 cup canned coconut milk
  • ½ cup agave
  • 1 T refined coconut oil
  • 1 T nice vanilla extract (I'm partial to Madagascar Bourbon Vanilla)
  • Small pinch sea salt
  • ¼ t xanthan gum - be careful! You don't want to over-do this one. Find it in the baking section, or order on Amazon)
  • Cookie Dough - same as my recipe
  • 1 cup Miyokos Vegan Butter, softened
  • 1 cup light brown sugar
  • ¼ cup agave
  • 1 T vanilla
  • 1 tsp salt
  • 2 and ¼ cups flour
  • 1 T corn starch
  • Mini chocolate chips
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