The night before, place your ice cream churning bowl in the freezer to properly chill.
Also, make sure you soak your cashews overnight OR for at least 6 hours.
Be sure to drain before adding to blender.
Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it.
Make sure it is completely creamy and blended.
Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes.
It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing
bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and
stir until thick and slightly crumbly.
Add in a little coconut or other non-dairy milk to add moisture.
Lastly, add chocolate chips and stir once more.
Transfer to fridge or freezer to chill.
Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling t with your hands as you add it in.
Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture.
Cover well and freeze for at least 4-6 hours or until firm.
Set out for 15-20 minutes before serving to soften.
Will keep for up to 1 week, though best when fresh.
