Description
Creamy dairy-free ice cream (made in the blender!), scooped on top of cookie dough stuffed cones, dipped in chocolate, with a cherry on top!
Ingredients
Scale
Ice Cream
- 2 15oz can coconut cream (or full fat coconut milk)
- 1 cup (250g) Organic SunButter
- 1/4 cup (90g) maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- More coconut milk to blend
Cookie Dough
- 3/4 cup (90g) almond flour
- 2 tbsp (35g) Organic SunButter
- 2 tbsp (40g) maple syrup
- 1–2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup (60g) chocolate chips (chopped or mini work best)
1 cup semi-sweet chocolate chips (melted)
Cherries, walnuts, sprinkles, etc.
Instructions
Ice Cream
- Shake the coconut milk/cream cans before opening. Pour into an ice cube tray (or mini muffin pan, silicone is best). Freeze overnight.
- The following day, blend the cubes with SunButter, maple syrup, vanilla, and salt. Use the tamper and add a little extra coconut milk as needed to get it smooth.
- Pour into a loaf pan. Freeze 1-2 hours to firm to a scoop-able consistency.
Cookie Dough
- Mix all the ingredients together in a bowl until clumpy and sticky.
- Stuff a spoonful or two of cookie dough into each of the sugar cones. You don’t quite want to fill them to the top, but press it in firmly to fill the entire base of the cone.
To assemble
- Place a scoop of ice cream on top of each cone (use cups or jars to hold each cone upright). Re-freeze for 4 hours (or overnight).
- Dip the ice cream end of each cone in the melted chocolate, then quickly flip and top with walnuts/sprinkles and a cherry on top before the chocolate hardens.
- Enjoy!
Keywords: vegan, dairy-free, summer, easy, ice cream, chocolate, no churn, blender, nut free