This vegan Coffee Cookie Dough Ice Cream is loaded with flavor! With a super creamy ice cream, gluten free cookie dough bits, and a smooth fudge swirl, it's a no ice cream maker needed recipe!
WHAT YOU NEED aquafaba cream of tartar coconut cream instant coffee sweetened condensed coconut milk vanilla bean paste natural SunButter pure maple syrup vanilla extract brown rice flour kosher salt vegan mini chocolate chips coconut oil cocoa powder
1. Add the aquafaba to a mixing bowl and sprinkle the cream of tartar on top. Whip the aquafaba until it turns opaque and fluffy with soft peaks. 2. Mix in the coconut cream and instant coffee. Continue mixing while pouring in the sweetened condensed coconut milk. Mix in the vanilla. 3. Place it in the refrigerator.
4. For the cookie dough, add the SunButter, maple syrup, and vanilla to a small bowl and mix until smooth. Then mix in the flour and salt, followed by the chocolate chips. 5. For the fudge sauce, add the SunButter and coconut oil to a heat safe bowl and microwave until melted. Mix in the cocoa powder, followed by the maple syrup.
6. To assemble, in a round 6″ cake pan, pour in 1/3 of the ice cream. Drizzle a hefty spoonful of sauce on top and swirl with a toothpick. 7. Crumble 1/3 of the cookie dough on top and pour another 1/3 of the ice cream. Repeat with more sauce and cookie dough, and then the final layer of ice cream. Top with the rest of the sauce and cookie dough. 8. Cover the ice cream and freeze for at least 3 hours.