Ingredients
For the Cookie Dough:
- 2 Tbsp blanched almond flour
- 1 Tbsp coconut flour
- 1/4 cup unsweetened almond butter
- 3 Tbsp coconut sugar or maple sugar
- 2 Tbsp coconut oil refined*, solid
- 1/2 tsp pure vanilla extract
- generous pinch sea salt
- 3-4 Tbsp dark chocolate chips or homemade chocolate chunks
- stir all ingredients in a bowl until creamy refrigerate or freeze before cutting or breaking into small squares to stir into ice cream
For the ice cream:
- 1 cup medjool dates measure packed tightly, pitted. Soften by soaking in hot water if too dry before adding
- 2 cups coconut cream chilled for at least 24 hours - either use the thick part from canned coconut milk (I recommend this brand) OR purchase cans of the cream only here
- 2 medium ripe but not overripe, bananas (not brown or green), cut into pieces and frozen for at least 2 hours ahead of time
- 2 Tbsp smooth almond butter**
- 1 tsp vanilla extract
Instructions
For the cookie dough:
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Using a whisk or electric hand mixer (I prefer the mixer) cream together the almond butter, coconut oil, coconut sugar, vanilla and salt, then stir in both flours until smooth.***
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Gently stir in the chocolate, then chill in the freezer until it firms up before cutting or breaking into small squares/chunks to stir into ice cream
For the Ice Cream:
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Add all ingredients (not the cookie dough) to a high speed blender or food processor and blend on high speed until thick and creamy, scraping the sides as needed.
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Once creamy, line a medium loaf pan with parchment paper (parchment is optional) and pour in all of the coconut cream mixture. Gently drop in pieces of the chilled cookie dough, then gently fold them into the ice cream with a spoon.
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Cover tightly with plastic wrap and freeze for 2 hours, then gently stir, scraping the sides a bit, re-cover, and return to the freezer until solid or at the desired consistency.
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Once left in the freezer, the ice cream will harden, so it will need to sit at room temp for 10 minutes or so before scooping. Enjoy!
Recipe Notes
*Use refined to avoid coconut flavor
**This is not only for flavor, but to create a creamier, less icy ice cream
*** If the coconut oil separates from the rest of the mixture, simply chill and then vigorously stir after it firms up.
Nutrition
Calories: 350kcal
Carbohydrates: 27g
Protein: 5g
Fat: 26g
Saturated Fat: 18g
Sodium: 16mg
Potassium: 441mg
Fiber: 4g
Sugar: 17g
Vitamin A: 35IU
Vitamin C: 3.4mg
Calcium: 65mg
Iron: 1.7mg