Samoas Cookies Ice Cream Recipe (Vegan, Paleo)

Name: Samoas Cookies Ice Cream Recipe (Vegan, Paleo)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 1/2 cup + 3 tablespoons pure maple syrup; 1/2 cup + 2 tablespoons full-fat coconut milk; 1/4 cup refined coconut oil; big pinch sea salt; 1 teaspoon vanilla extract; 3/4 cup coconut flour; 1 tablespoon arrowroot flour; pinch of salt; 1/4 cup + 1 tablespoon refined coconut oil (melted); 2 tablespoons maple syrup; 1 cup raw cashews (soaked in hot water 4-6 hours*); 1 14-ounce can full-fat coconut milk; 1 teaspoon vanilla extract; 1 cup shredded unsweetened coconut; 3/4 cup vegan chocolate chips (like Enjoy Life); 1/4 cup coconut cream (just the white part of a can of coconut cream or milk); high-speed blender; ice cream maker

Prep 20 min Cook 30 min Serves 12 Source

Ingredients

1/2 cup + 3 tablespoons pure maple syrup
1/2 cup + 2 tablespoons full-fat coconut milk
1/4 cup refined coconut oil
big pinch sea salt
1 teaspoon vanilla extract
3/4 cup coconut flour
1 tablespoon arrowroot flour
pinch of salt
1/4 cup + 1 tablespoon refined coconut oil (melted)
2 tablespoons maple syrup
1 cup raw cashews (soaked in hot water 4-6 hours*)
1 14-ounce can full-fat coconut milk
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut
3/4 cup vegan chocolate chips (like Enjoy Life)
1/4 cup coconut cream (just the white part of a can of coconut cream or milk)
high-speed blender
ice cream maker

Steps

1
Combine all caramel ingredients in a small to medium microwave-safe bowl (I use a soup bowl). Microwave on high 1 minute, then stir. Microwave 2 minutes, stir. Microwave 1 minute, stir. Microwave 1 more minute, stir. Done! If at any point your caramel is looking thickened, you can finish microwaving at that point. It takes that 1-2-1-1 process to produce the best caramel in my microwave. Let caramel cool completely.
2
Stir together all ingredients and press into a parchment-lined loaf pan. Bake at 325º F for 15 minutes or until edges are turning golden brown. Remove from oven and let cool slightly, then crumble into bite-sized pieces. Return to oven and bake another 10 minutes.
3
Blend all ingredients together in a high-speed blender until very smooth. Stir in cool caramel sauce and chill completely. Once chilled, freeze in an ice cream maker according to manufacturer’s directions.
4
Place chocolate chips in a medium microwave-safe bowl. Microwave 1 minute then stir very well. Continue microwaving in 30-second bursts, stirring completely between bursts, until chocolate is melted. Stir in coconut cream until melted and smooth. If your fudge looks a bit grainy, that’s OK.
5
Toast your coconut: Add coconut to a skillet and, over low to medium-low heat, toast until golden brown on both sides, stirring frequently. Transfer to a bowl.
6
When your ice cream in the maker has the consistency of soft serve, remove from maker and transfer to a large bowl. Stir in coconut, reserving 2 tablespoons for garnish.
7
Fold in shortbread pieces.
8
Spoon half into a loaf pan then top with all the fudge layer, reserving 2 tablespoons for garnish. Smooth fudge layer evenly over bottom layer of ice cream.
9
Top with the remaining ice cream, then garnish with reserved toasted coconut. Transfer reserved fudge layer to a small plastic bag, snip off the end, and drizzle on top of toasted coconut garnish. Transfer to freezer and let freeze until hard, about 4 hours.