A simple custard based vegan cookie dough ice cream, made with homemade gluten-free chocolate chip cookie dough. This is a great alternative to store-bought!
Make sure the base for your ice cream maker is fully frozen before starting.
Add the milk, maple syrup, cornstarch, and vanilla to a small saucepan. Whisk to combine, making sure no lumps of cornstarch remain.
500 ml full-fat coconut milk, 100 ml maple syrup, 2 tablespoons cornstarch, 1 teaspoon vanilla powder*
Cook the milk mixture over low heat, stirring constantly, for 8-10 minutes. After cooking, the custard should be thickened and coat the back of a spoon.
Cover and allow the custard to come to room temperature before refrigerating until chilled through, about four hours. If you haven’t already made the cookie dough, now is a good time.
Once the custard is fully chilled, churn it according to your ice cream maker instructions. Once the ice cream is churned, stir in the cookie dough pieces.
1/2 batch vegan cookie dough
Either serve immediately as soft serve, or scoop the ice cream into a tin or container to freeze through. Once frozen, thaw for 10-15 minutes in the refrigerator before scooping.
The ice cream will keep for at least a couple of weeks frozen in a sealed container.
Notes
* Or extract or paste. Alternatively, use a split bean and cook it while thickening the custard.• The water from the canned coconut milk can be included.