Ingredients:

  • 1 cup superfine almond flour
  • 3 tbsp melted coconut oil
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/3 cup mini vegan chocolate chips
  • 2 cups full-fat coconut milk
  • 1/4 cup creamy cashew butter
  • 1/3 cup pure maple syrup
  • 1 tbsp vanilla bean paste
  • pinch of salt

Instructions:

  1. Combine the almond flour, melted coconut oil, maple syrup, vanilla, and salt in a bowl. Stir until a thick, cohesive dough forms.
  2. Fold in the mini chocolate chips. Roll the dough into small, pea-sized balls and place them on a baking sheet. Freeze for at least 30 minutes until firm.
  3. Pour the coconut milk, cashew butter, maple syrup, vanilla bean paste, and salt into a high-speed blender. Process on high for 60 seconds until the mixture is completely smooth.
  4. If using a machine: Pour the base into your chilled ice cream maker and churn according to manufacturer directions. In the final 5 minutes of churning, drop in the frozen cookie dough balls.
  5. If no-churn: Pour the base into a shallow container and freeze for 2 hours, whisking vigorously every 30 minutes. Once thickened, fold in the frozen dough balls.
  6. Transfer to a final container and freeze for an additional 4 hours until set.