Chocolate Chip Cookie Dough Ice Cream

I have been wanting to share this recipe for a while but didn't get around to it. We bought an ice cream maker attachment for our Kitchen Aid mixer a couple of months ago and this was our first attempt at making ice cream...and it was delicious.

The recipe is from The Vegan Scoop by Wheeler Del Toro:

Ingredients for Cookie Dough:

1/2 cup non-hydrogenated, non-dairy butter (Earth Balance is great)

3/4 cup agave nectar

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla extract

1 cup semisweet vegan chocolate chips

1/4 cup to 6 tablespoons water

Ingredients for Ice Cream:

1 cup soymilk (or really any other non-flavored non-dairy milk)

2 tablespoons arrowroot powder

2 cups of soy creamer (we used coconut creamer)

3/4 cup sugar

1 tablespoon vanilla extract

To make cookie dough: Blend butter and agave nectar in a large bowl until creamy. Stir in flour,salt, vanilla extract, and chocolate chips. Add water,1 tablespoon at a time, until you reach a cookie dough consistency.

Roll small pieces of cookie dough into balls and drop on a cookie sheet covered in waxed paper. Place cookie sheet in freezer until needed.

To make ice cream: In small bowl combine 1/4 cup of soymilk with arrowroot and set aside.

Mix soy creamer, remaining 3/4 cup soymilk and sugar in  a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.

Refrigerate mixture until chilled (3hours). After the chilling, put the mixture in your ice cream maker, churn it according to maker's instructions. In the last inute of churning, add the cookie dough balls.

You might want to eat some of the frozen cookie dough balls on their own. That's what we did because we had too many cookie dough balls to fit!

When the ice cream is done churning, pour in the freezer container, let sit in freezer at least a couple of hours, then serve!

It's so delicious. If you're wondering why our cookie dough balls are so dark, we used whole-wheat flour the first time because that's all we had lying around. It was good but a bit grainy so we would advise for the all-purpose flour they call for in the recipe.

Enjoy! And if you are around and need to borrow an ice cream maker, let us know.