Cowboy Cookie Dough Ice Cream

Cookie Dough:

3 Tablespoons Non-Dairy Margarine

1/2 Cup Dark Brown Sugar, Firmly Packed

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

1/8 Teaspoon Ground Cinnamon

1/3 Cup Coconut Flour

1/4 Cup Old-Fashioned Rolled Oats, Toasted*

1/4 Cup Chopped Pecans

2 Tablespoons Coconut Milk

Stracciatella:

3 Ounces (1/2 Cup) Semi-Sweet Chocolate Chips, Melted

Base:

1 Batch French Vanilla Ice Cream from Vegan a la Mode (page 50), prepared with coconut milk for the non-dairy milk and oil instead of margarine; cooked, cooled, and unchurned

*To toast the oats, place them in a small skillet over medium heat, and shake them around over the flame for 5 - 10 minutes, until golden brown and aromatic. Remove the nutty-scented oats from the pan and let cool completely before using.

To make the cookie dough, place the margarine in the bowl of your stand mixer, and beat briefly with the paddle attachment to soften. Add in the brown sugar, vanilla extract, salt, and cinnamon, and cream everything together. Once the mixture is completely smooth and homogeneous, introduce the coconut flour, oats, and pecans next. Start to mix them in slowly, and drizzle in the coconut milk while the motor runs. Pause to scrape down the sides of the bowl as needed, until everything comes together into a cohesive dough. It will be fairly stiff, so allow enough time for it to absorb all of the liquid- Don't be tempted to add more.

Scoop out pieces the size of marbles, and roll them into balls. Place the dough balls on a small sheet pan, and stash them in the freezer for at least 2 hours before churning your ice cream. This will ensure that they're firm enough to withstand the mixing process without becoming smushed.

Churn the completed ice cream base in your ice cream maker according to the manufacturer’s instructions. When the ice cream is about 5 minutes away from finishing in the machine, melt the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.

Transfer the ice cream into an air-tight container, tossing in a patchy layer of frozen cookie dough chunks in between each addition as you scoop the soft ice cream in. Store in the freezer, and let solidify for at least 3 hours before serving.

Makes About 1 Quart

©Hannah Kaminsky http://www.bittersweetblog.com