Description
A delicious bite-sized treat that is perfectly portioned and plant-based. These dairy free ice cream cookie bites include healthy edible cookie dough, vanilla ice cream, and chocolate -Yum!
Ingredients
Scale
Edible Cookie Dough:
- 1 15 oz. Can Cannelloni Beans (Drained and Rinsed)
- ¼ Cup Maple Syrup
- ¼ Cup Coconut Flakes
- ½ Cup Dairy Free Chocolate Chips
- 3 Dates (Pitted and Chopped)
- 1/3 Cup Almond Butter
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 1/8 Cup Flaxseed Meal
Additional Ingredients:
- 1 Pint Dairy Free Vanilla Ice Cream
- ¼ Pound Dairy Free Dark Chocolate
- Coconut Oil
Instructions
- Make the White Bean Cookie Dough. Place all of the cookie dough ingredients, except the chocolate chips, into a food processor or blender.
- Blend until well mixed. It will be slightly chunky because of the coconut.
- Scoop into a bowl and stir in the chocolate chips and set aside.
- Coat your mold with a thin layer of coconut oil.
- Melt the chocolate chunks and place a thin layer of chocolate into each mold.
- Freeze for approximately 20 to 30 minutes.
- Next, place a layer of ice cream onto the frozen chocolate. Spread it out with a spoon to make it even.
- Freeze for about an hour.
- Finally, spread a layer of the cookie dough onto the frozen ice cream layer. Freeze until solid.
- Remove from the silicone and serve immediately with some shaved chocolate on top, if desired.
- Store leftovers in the freezer in an airtight container for up to 3 months.
Keywords: Cookie, Bite, Vegan, Ice Cream, Summer
