Vegan Cookie Dough Ice Cream

In a mixing bowl, add Brown Sugar (1/4 cup) , Granulated Sugar (1/4 cup) , and Coconut Oil (1/2 cup) . Mix until blended.

Slowly add in All-Purpose Flour (1 cup) , then Vanilla Extract (1/2 tsp) , Salt (1/2 tsp) , Brown Sugar (2 Tbsp) , Granulated Sugar (2 Tbsp) , and the Vegan Chocolate Chips (3/4 cup) . Mix until combined.

Time to make the ice cream. Blend together the rinsed Raw Cashews (1 cup) with Almond Milk (1/2 cup) until you reach a thick and creamy consistency.

Transfer to a new mixing bowl and add the chilled Full-Fat Coconut Milk (2 cups) , Vanilla Extract (1/2 Tbsp) , Salt (1 pinch) , and Granulated Sugar (3/4 cup) .

Mix until very smooth and creamy.

Transfer liquid mixture to ice cream mixture and churn for 20 minutes. (If you don't have an ice cream mixer, you can fold in your cookie dough then freeze up the batter.)

Once it starts to solidify, add the cookie dough and churn for 5 more minutes.

Transfer to your container. Serve as is for a soft serve texture or stick into freezer for at least 2 hours for the ice cream to harden completely.