An easy, creamy and delicious Double Coconut Caramel Cookie Dough Ice Cream. A delightful vegan coconut ice cream base made with sweetened condensed coconut milk is studded with tasty and chewy gluten-free coconut caramel cookie dough bites in this frozen treat perfect for summer or any time of the year!
whisk together condensed coconut milk, almond (or coconut) milk, and shredded coconut until well combined.
Place bowl into the fridge to chill for at least 2 hours.
Combine coconut flour, caramel sauce, maple syrup, and salt.
Using your fingers or a fork, mix until all is completely combined and you have a ball of cookie dough.
Break cookie dough up into large or small pieces/chunks. Set aside.
Pour your chilled ice cream base into your ice cream maker and churn according to manufacturer’s instructions.
finished gently and slowly throw a few pieces of cookie dough at a time into your churning ice cream