You can use whatever vegan chocolate chip cookie dough you like, but I've got a recipe if you need it!2 c. soy creamer (or any non-dairy milk)1 c. soy milk (or any non-dairy milk)¾ c. sugar2 T. arrowroot1 t. vanilla extract3/4 c. chocolate chip cookie dough
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set the ice cream mixture aside to cool. While the ice cream mixture is cooling, drop small clumps/balls of cookie dough onto a cookie sheet covered in waxed paper. Place the cookie sheet in the freezer to freeze the cookie dough.
Freeze ice cream mixture according to your ice cream maker’s instructions. In the last five minutes of freezing, drop in the individually frozen pieces of cookie dough.
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sounds yummy I am going to try it!!
ReplyDeleteOh this is sounds absolutely delicious and healthy. Thank you so much. Much love from the ladies at Sisterly Advice.
ReplyDeleteGot here through the Blogs of note list. Congrats.
ReplyDeleteThough not a vegan, I am an ovo-lacto vegetarian, just reading your recipes make my mouth water. Would love it if you post pictures of the dishes though.
oh my goodness, yes, where have you been? I found you through your posting on AAC. I look forward to trying some of these ice cream recipes. I bought a used ice-cream maker last year and have experimented a bit. Right now I am obsessed with frosting and vegan cake however. Keep up the great work...
ReplyDeleteI too am saddened by the passage of the AETA, and made Russian Tea Cakes (with Earth Balance Spread). Delicious.
To Binge Cafe,
ReplyDeleteYay for AAC! I, too, am currently obsessed with cake and frosting. Vegan Cupcakes Take Over The World is my new One True Love. Plus, it's getting colder now, and I'm craving warm baked goods instead of ice cream. But not so much that I don't still make ice cream. :)
good to see ur blog.non veg food is really bad for health.u r doing wonderful job to promote vegitarianism.I hate people mistreating animals.
ReplyDeleteI can't wait to try your recipe! I just got an ice cream maker today with a gift card that I had to Williams Sonoma.
ReplyDeleteI put a link to your blog on my blog, The Vegan Snorkeler (www.vegansnorkeler.blogspot.com). It's new! I'd be super psyched if you checked it out.
-Lisa
I made this a few days ago and to quote my wife, "I think this was a big hit." We just got an ice cream maker a few weeks ago and so far my wife hasn't been all that impressed with my creations. Looks like we'll be sticking with your general method for making it from now on. Thanks so much and I hope you get better soon.
ReplyDeleteThis sounds great, can't wait to try it. We got an ice cream maker because my son has a bad dairy allergy and soy ice cream is so expensive! We wanted to make our own!
ReplyDeleteI'm a long time vegie who is making the leap to vegan. So thank you, thank you, thank you for the recipes!!! My fav flavor of Ben & Jerry's is Half Baked which is cookie dough & brownie ice cream. Now I can make my own, healthier version! Can't wait to give it a shot.
ReplyDeletedoes it matter if i use brown sugar instead of refined sugar?
ReplyDeletecan i use silken tofu instead of soy creamer? or is that the same thing?
ReplyDeleteHey, I used this recipe as inspiration for the current batch of ice cream I'm making. Thank you so much for sharing these!
ReplyDeleteAlso, I hope you feel better asap. I'll be sending some good vibes your way! HUG :)
Hey, I used this recipe as inspiration for the current batch of ice cream I'm trying! I didn't slurry half of the arrowroot, and that was nearly a disaster haha. Thank you so much for sharing these recipes!
ReplyDeleteAlso, I hope you feel better asap. I'll be sending you some good vibes! HUG :)
p.s.
sorry if this posts twice...internet blip