2 c. soy creamer (or any non-dairy milk)
1 c. soy milk (or any non-dairy milk)
¾ c. sugar
2 T. arrowroot
1 t. vanilla extract
3/4 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.