Vegan Bunny Elle

The iconic cookie monster ice cream flavor but made vegan and wholesome. No chemical dye and no dairy, plus a high protein homemade chickpea cookie dough!

In the wise words of Cookie Monster, “bestie, me think you need to treat yourself today!” And what’s a better treat than this stunning vibrant vegan cookie monster ice cream! It’s made of a creamy, smooth, and rich coconut based and colored with superfood blue spirulina, with loads of crunchy Oreo cookie bits and the best homemade cookie dough.

You don’t need any special equipment to make this ice cream, no mixer, no ice cream machine needed! And no you won’t need to open the freezer to churn it every couple of hours either. All you need is a good kitchen processor or blender.

Vegan Cookie Monster Ice Cream with Chickpea Cookie Dough

An icon, a childhood fave now made vegan, wholesome and dye-free! Also no churn, no ice cream machine needed.

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Ingredients Method Video

Ingredients

  

For the Ice Cream

• 1 14 oz can full fat coconut milk chilled overnight
• 1 11 oz can condensed sweetened coconut milk
• 2 cup soy milk
• 1 1/2 tablespoon arrowroot powder or cornstarch
• 1 teaspoon vanilla extract
• 2 teaspoon blue spirulina
• Oreo cookies as many as you like

For the Chickpea Cookie Dough

• 1 1/2 cup cooked chickpea
• 1/3 cup nut butter peanut butter, almond butter, or others you like
• 2 tablespoon almond flour
• 4 tablespoon maple syrup
• 1/4 teaspoon salt
• Small pinch of baking soda
• Chocolate chips as much as you like

Method

 

1. Make the custard first, in a sauce pot, whisk together the soy milk, arrowroot powder or cornstarch, and vanilla extract, cook over low heat while stir continuously, and when you notice the mixture gets significantly thicker and there’s no starch powder left then it’s ready, set aside to cool down;
2. Add only the white part of the coconut milk, condensed coconut milk, cooled custard mixture, and blue spirulina to a blender or kitchen processor, blend till smooth;
3. Pour the mixture into ice tray molds and let them freeze for at least 6 hours or overnight, until solid;
4. Meanwhile, we can prepare the cookie dough, transfer all the ingredients except the chocolate chips to a kitchen processor, and pulse till mostly smooth, I like to leave a little texture, fold in the chocolate chips, transfer to a dish, cover, and refrigerate for an hour at least, or until the ice cream is ready;
5. Once the ice cream is frozen, transfer all the cubes back to the processor, pulse and blend till smooth and creamy;
6. Pour a third of the ice cream in your ice cream container or freezer friendly dish, sprinkle oreo cookie bits and cookie dough bits, add another third of the ice cream, repeat two more times with alternating layers of ice cream and cookies and cookie dough;
7. Serve immediately for a soft serve texture, or freeze the finished ice cream for two more hours to a more solid ice cream texture, enjoy!

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