Chocolate Chip Cookie Vanilla Creami

Vegan, dairy-free, egg-free

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Serves 2

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Vegan, dairy-free, egg-free 〰️ Serves 2 〰️

I think about this Creami blend more often than I’d like to admit. Truthfully, creating a dairy-free recipe using the Creami was trickier than I first anticipated. I went through multiple batches, trialling different quantities of different ingredients, and I’m pretty happy with the final product. This ice cream is smooth, glossy, thick, and has the perfect amount of texture. Pieces of golden, sweet chocolate chip cookies are in every single bite.

This recipe makes a full pint’s worth of ice cream. Of course, don’t feel obligated to make the entire batch. Once the cookie pieces are blended through the ice cream, you can’t simply freeze the leftovers and re-spin them. Instead, you can halve the quantity of the ice cream ingredients from the outset, and make half a pint’s worth, which is how much I’ve found myself enjoying in one sitting. You could also make the full batches worth and distribute it across two pints, to enjoy on two separate occasions. Whatever you fancy doing, to be honest. To see a video of how to make this dish, click here.

INGREDIENTS

Ice cream:

• 1 cup vanilla coconut yoghurt

• 250 millilitres oat milk

• 2 teaspoons maple syrup

• 1/2 teaspoon tapioca starch

• 1/2 teaspoon guar gum

• 1/4 vanilla extract (I like to use one with seeds)

• Pinch sea salt

Chocolate chip cookies:

• 1 1/2 tablespoon dairy-free butter, melted

• 1 tablespoon oat milk

• 1/8 teaspoon vanilla extract

• 2 tablespoon brown sugar

• 1/2 cup + 1 tablespoon plain flour

• Pinch sea salt

• 2 tablespoon dairy-free chocolate chips
  

METHOD

1. Add all of the ice cream ingredients to the pint. Gently stir the ingredients until they are evenly combined.

   1 cup vanilla coconut yoghurt

   250 millilitres oat milk

   2 teaspoons maple syrup

   1/2 teaspoon tapioca starch

   1/2 teaspoon guar gum

   1/4 vanilla extract (I like to use one with seeds)

   Pinch sea salt

2. Place the lid on the pint and freeze for 24 hours.

3. In the meantime, make the cookies. Combine the melted butter, oat milk, vanilla and coconut sugar in a mixing bowl and stir well to combine. Add the flour and salt and stir until just combined, then stir in the chocolate chips.

   1 1/2 tablespoon dairy-free butter, melted

   1 tablespoon oat milk

   1/8 teaspoon vanilla extract

   2 tablespoon brown sugar

   1/2 cup + 1 tablespoon plain flour

   Pinch sea salt

   2 tablespoon dairy-free chocolate chips

4. Use the palms of your hands to roll the cookie dough into small balls. Add water to your palms as needed to prevent the dough from sticking. Place the balls in the fridge for at least 30 minutes to firm up before baking.

5. Transfer the balls to a lined baking tray and use your fingers to flatten down. Bake in the oven at 180 °C for 15 minutes. Remove from the oven and allow to cool.

6. Remove the lid of the pint and defrost for 15 minutes. Place the pint inside of the outer bowl and fasten the lid on. Attach the bowl to the machine. Turn the Ninja Creami Deluxe on, select the full icon, and then blend on the lite ice cream setting.

7. Detach the bowl from the machine and remove the lid. Add a dash of oat milk to the pint and reattach to the machine. Select the full icon, and then re-spin on the lite ice cream setting.

   Dash of oat milk

8. Detach the bowl and remove the lid. Make a well in the centre of the ice-cream and place most of the cookies inside, reserving some to crumble on top. Reattach to the machine, select the full icon, the lite ice cream setting, and then select mix-ins. Add the remaining cookies on top and enjoy!