After running around like a crazy person last week and forgetting what I made, I tried video. Not sure what I was thinking, but I was determined. It had to happen. Calling the troops. I hired Kai, my younger brother, who does great snowboard and food videos. Well, they must improve. Or I need more guidance and patience.
Ingredient
COOKIE DOUGH– 2 tablespoons roasted cashews– 1/2 cup butter vegan butter or coconut oil– 3/4 cup brown sugar– 2 teaspoons vanilla extract– 1 cup flour– Pinch of salt– 3/4 cup mini chocolate chips use vegan if neededCHOCOLATE COCONUT ICE CREAM– 1/2 cup pure cane sugar or granulated sugar– 2 cans full fat coconut milk chilled– 3/4 cup cocoa powder– 1 vanilla bean seeds removed– 1 teaspoon vanilla extract– Pinch of salt
1
Before you start making ice cream, make sure you freeze your bowl.
Instruction
2
MAKE THE CRACKER MUFFPut the cashews in a high-powered blender or food processor and blend them for two minutes, or until they turn into a fine powder. You can use coconut oil instead of butter.
3
Add the brown sugar, vanilla, and butter. Process for another 30 seconds to a minute, or until the mixture is smooth and creamy.
4
Process the food until the flour and salt are well mixed in. Add a tablespoon of milk or water if the blend looks like it needs it. Add the chocolate chips and mix them in.
5
Spread the cookie dough evenly on a parchment-lined baking sheet approximately 1/4 inch thick. Place in freezer until use. Cut tiny.
6
TO MAKE ICE CREAM.Add sugar to a blender or food processor. Process 1-2 minutes, then add coconut milk, cocoa powder, vanilla bean seeds, extract, and salt. Blend for one minute.
7
Process the mixture for 20–25 minutes in a 2–4-quart ice cream freezer bowl. Add cookie dough bits in the last five minutes of churning. Stir for 3–5 minutes. Serve ice cream immediately and freeze leftovers.
also see
also see
Cookies with Chocolate Drizzled Buttery Pecans and Caramel Recipe