Name: Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream
Prep time: 120 min
Total time: 120 min
Yield: 8 (2/3-cup servings)
Ingredients: 1 1/4 cups raw cashews ((soaked overnight // or at least 6 hours // then drained)); 1/4 cup brown sugar ((or granulated)); 1/4 cup agave nectar or maple syrup ((or honey if not vegan)); 1 14-ounce can full-fat coconut milk ((reserve a little for the cookie dough)); 2 1/2 Tbsp coconut oil ((melted)); 1 tsp pure vanilla extract; 3 Tbsp vegan butter or coconut oil; 1/2 cup crunchy or creamy salted natural peanut butter ((I like Trader Joe's)); 1/2 cup brown sugar; 1 tsp pure vanilla extract; 3/4 cup unbleached all-purpose flour ((you could sub a GF blend, but it will be slightly grainier in texture)); 1/4 cup dairy-free mini chocolate chips ((such as Enjoy Life)); 1-2 Tbsp coconut milk or other non-dairy milk