Ingredients
Method
- Make sure to put your ice cream bowl in the freezer the night before.
- Make the Cookie Dough: Add the cashews to a food processor or high power blender, process for 2 minutes or until the cashews are a fine powder. Add the butter (or coconut oil), brown sugar and vanilla and process another 30 seconds to 1 minute or until smooth and creamy. Add the flour and salt, process until combined. If the mixture seems dry add a tablespoon of milk or water. Stir in the chocolate chips.
- Line a baking sheet with parchment and spread the cookie dough out in an even layer about 1/4 inch thick. Place in the freezer until ready to use. Chop into small chunks.
- To make the Ice Cream: Add the sugar to a food processor or high powered blender. Process 1-2 minutes and then add the coconut milk, cocoa powder, vanilla bean seeds, vanilla extract and salt. Process one minute or until smooth and combined.
- Pour the mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.
- During the last five minutes of the churning process add the cookie dough chunks. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.
Video
Notes
- For the creamiest chocolate blizzard, ensure your full-fat coconut milk cans are thoroughly chilled in the refrigerator overnight. This helps the cream separate and solidify.
- When processing the cashews for the cookie dough, aim for a very fine powder. This ensures a smooth dough texture that won't feel gritty in the ice cream. I once rushed this step, and the cookie dough had an unpleasant crunch.
- If your cookie dough mixture feels too dry after adding the flour, add milk or water one tablespoon at a time. The goal is a pliable, not crumbly, dough that holds its shape when chilled.
- For storage, any leftover chocolate blizzard can be frozen in an airtight container for up to 2 weeks. Allow it to soften slightly at room temperature before serving for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When processing the cashews for the cookie dough, aim for a very fine powder. This ensures a smooth dough texture that won't feel gritty in the ice cream. I once rushed this step, and the cookie dough had an unpleasant crunch.
- If your cookie dough mixture feels too dry after adding the flour, add milk or water one tablespoon at a time. The goal is a pliable, not crumbly, dough that holds its shape when chilled.
- For storage, any leftover chocolate blizzard can be frozen in an airtight container for up to 2 weeks. Allow it to soften slightly at room temperature before serving for the best texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.