Recipe by: Chef Samantha – Earth House
Ingredients
Ingredients for the Vanilla Ice Cream:
- 500ml Coconut Cream
- 500ml Oat Milk
- 40g Corn Flour
- 115g Brown Sugar
- Vanilla Bean of Choice (Extract, Bean, or Paste), to taste
Ingredients for the U.S. Chickpea Cookie Dough:
- 250g U.S. Chickpeas, cooked
- 250g U.S. White Beans, cooked
- A pinch of Salt
- 10g Vanilla Paste
- 20g Peanut Butter
- 1 Tbsp Oat Milk
- Maple Syrup, to taste
- Around 200g Dark Chocolate, to taste, chopped into chunks
Directions
Instructions:
- Bring coconut cream to a simmer. Make sure not to boil it.
- In a bowl, whisk together oat milk, cornflour, and sugar until smooth.
- Add the mixture to the hot coconut cream, stir until thickened to a custard (around 5 minutes).
- Let the custard cool completely before adding to the ice cream machine.
- Make the cookie dough by blending all the ingredients, except for the chocolate, in a food processor.
- Once the ice cream has almost reached the desired consistency, mix in the cookie dough, add the chocolate, and finish churning.
