Vegan Double Chocolate Ice Cream
Creamy vegan chocolate ice cream with chocolate cookie dough is secretly protein packed with healthy ingredients. This double the chocolate treat is irresistible!
Servings: 4 Servings
Calories: 229kcal
Ingredients
Chocolate Cookie Dough
- 2/3 cup chickpeas (garbanzo beans) , cooked
- 2 Tablespoons unsweetened applesauce
- 1 Tablespoon agave nectar , more as needed up to 1 teaspoon
- 1/2 teaspoon pure vanilla extract
- 2 teaspoon cacao powder , cocoa powder
- pinch of salt
- 2 Tablespoons mini chocolate chips , dairy free
Vegan Ice Cream
- 1 cup sweet potato chunks , cooked and slightly frozen
- 1 cup lite coconut milk , chilled
- 1/4 cup diced avocado , frozen
- 2 Tablespoons cacao powder
- 2 Tablespoons agave nectar
- 1/2 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Cookie Dough Bites Directions: Place ingredients chickpeas through salt in food processor. Process until smooth. You may need to scrape down the sides of food processor a few times, you want all the ingredients mixed really well. Transfer to small bowl.
- Stir in mini chocolate chips.
- Place in freezer for 10 - 15 minutes to harden - this will help form them into small bite size pieces.
- Prepare a pan with parchment paper, remove bowl from freezer and form 30 small bite size chocolate cookie dough pieces. Place on parchment paper and freeze until firm.
- Vegan Chocolate Ice Cream Directions: Place all ingredients sweet potato through salt in high speed blender and blend until smooth.
- Stir in 12 - 15 of your frozen chocolate cookie dough bites.
- Eat immediately, freeze in loaf pan or portion in 4 oz containers with lids and freeze until firm - 45 minutes to an hour.
Notes
- *you may substitute cocoa powder, but I can't guarantee results. **lite coconut milk is best chilled. Scoop the creamy part from the top, do not shake and then use the can.
Nutrition
Calories: 229kcal