Ingredients

• for the ice cream
• 1 can full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/3 cup maple syrup or agave
• 1 tablespoon pure vanilla extract

for the cookie dough balls

• 3/4 cup blanched almond flour
• 1/4 cup + 2 tablespoons gluten-free oat bran
• 2 tablespoons quinoa bran (or more oat bran)
• 2 tablespoons melted coconut oil
• 3 tablespoons creamy peanut butter
• 3 tablespoons maple syrup
• 1/4 cup dark chocolate chips

 

Instructions

1. Prepare the ice cream base first by blending all ingredients in a high powered blenderuntil completely combined. Place in the fridge and cool for 1 - 2 hours.
2. For the cookie dough balls, whisk together all the dry ingredients in one bowl (minus the chocolate chips), the wet in a separate bowl. Add the wet to the dry and stir to form a dough. Fold in the chocolate chips.
3. Form the dough into 1 teaspoon sized balls. I use a measuring spoon that is lightly coated in oil and form the balls with my hands. Place them on a parchment lined plate. Continue forming the balls until all the dough is gone.
4. Place the balls in the freezer until the ice cream base is ready to be made.
5. Prepare the ice cream according to your ice cream manufacturer's directions. For mine, that was letting the base churn for about 10 minutes, then adding the cookie dough balls and letting it churn for another 10.
6. When serving, take the ice cream out of the freezer and let stand on the counter for 10 minutes to soften. Scoop into bowls and enjoy!