Chocolate Ice Cream Base:
1 15 oz cans full fat coconut milk
3 scoops of vegan chocolate protein powder (I use Sprout's protein powder)
1/2tbsp tapioca starch
3 tbsp of honey (or maple syrup if you want fully vegan)
3 tbsp cup of monk fruit (you can just double the honey as well if you don't have monk fruit)
1 tbsp pure vanilla extract
2 tbsp smooth almond butter
Pink of sea salt
Cookie Dough Crumbles:
1/3 cup of almond butter
3 tbsps of coconut cream
2-3 tbsp of honey or maple syrup
1/4 cup of monk fruit
1/2 cup of almond flour
dark chocolate chips (as dark as you can get. I buy 100% dark chocolate chips at Trader Joes)
prepare cookie dough first:
Stir all ingredients well in a bowl until a dough forms, place in the fridge until the ice cream base is ready for it. The more time in the fridge the better.
prepare the ice cream base:
In a medium saucepan, whisk together the coconut milk with the protein powder, tapioca starch, honey and monk fruit
Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth.
Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
Transfer the mixture to a small glass pan or pyrex container (I use a rectangle 3 cup pryex container). Place in the freezer for 1 hour or until colder than room temp before stirring in the cookie dough.
Once ice cream has chilled for 1 hour, crumble up your chilled cookie dough and stir in then smooth the top. Cover with plastic wrap (or pyrex lid), . Freeze for 6 hours or overnight until firm.
If ice cream hardens too much (this is normal with no-churn ice cream) simply thaw in the refrigerator for an hour or for 20 minutes at room temp before scooping. Enjoy!