This vegan and no refined sugar dessert is perfect for the dark chocolate lover in you!
Course Dessert
Cuisine American
Keyword healthy ice cream, vegan ice cream
Prep Time 30 minutesminutes
Freeze Time 4 hourshours
Servings 4
Calories 874kcal
Ingredients
Cookie Dough
½cupcoconut flour
½cupalmond meal
4tablespoonscoconut oil
⅓cupagave syrup
2tablespoonsvanilla extract
⅓cupdark chocolate chips
Ice Cream Base
6ouncesgolden figscan sub dates
1tablespoonvanilla
½cupalmond milk
2 14-ounce cans full fat coconut milk (chill cans overnight in fridge)
⅔cupunsweetened cocoa powder
Toppings
Bananas
Nutsex. almonds, walnuts, pecans
Dark chocolate chips
Seedsex. chia, flax, pumpkin
Berries
Yogurt for drizzling- if added use vegan yogurt to keep it plant based
Cookie Dough Pieces
Instructions
Start preparing cookie dough bites by combining coconut flour, almond meal and softened oil.
Add vanilla and agave syrup until evenly mixed.
Fold dark chocolate chips into the dough.
When thoroughly combined, roll into bite size pieces and set aside in freezer while making the ice-cream base.
In a food processor, pulse the figs, almond milk and vanilla extract to form a smooth paste. Set aside.
In a separate mixing bowl, scoop out coconut cream and whip on medium-high speed until light and fluffy. (When properly chilled, the coconut cream should rise to the top of the can and can be removed easily, leaving the coconut water. Discard or save the coconut water.)
Whip in the fig paste until fully incorporated.
Sift unsweetened cocoa powder into ice-cream base.
Remove cookie dough pieces from freezer and fold ¾ of the cookie dough into ice-cream. Save the remaining cookie dough for toppings.
Freeze ice-cream for 4-6 hours or overnight.
When frozen or removed from freezer and let thawed a bit, split a banana lengthwise and pop on a few scoops of ice-cream. Layer with your favorite toppings and enjoy right away.
Ice-cream can be frozen up to 2 weeks.
Notes
For a sweeter option add ¼ cup of sugar to the mix!