VEGAN ICE CREAM
-2 cans coconut milk
-1 cup strong brewed Marley Coffee
-3/4 cup sugar
-1 tsp. vanilla
-Mix the coconut milk, coffee, sugar and vanilla in a large saucepan and bring to a boil.
Simmer for a few minutes and then let cool.
-If you have an ice cream machine, follow your models instructions. If not, put in metal or glass bowl and put in freezer. Every 45 minutes or so, take and mix with a hand mixer. Process will take about 3 hours.
-1 1/4 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-2/3 cup Dutch process cocoa
-1/2 cup Ziggy Marley Coco’Mon coconut oil, melted and cooled to room temperature
-1/2 cup granulated sugar
-1/2 cup dark brown sugar
-1 1/2 teaspoons vanilla extract
-1/3 cup Almond Milk
-1/2 cup vegan chocolate chips
-Preheat oven to 350 degrees and line baking sheets with parchment paper.
-In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.
-In the bowl of a stand mixer, combine sugars and coconut oil. Beat on medium-high until well combined. Add the vanilla and beat until smooth.
-Add the flour mixture in two batches, alternately with the milk, with the mixer on low. Stir in the chocolate chips.
-Form dough into cookie dough balls, using a cookie scoop or spoon. Place on prepared baking sheets, about 2 inches apart. Lightly press down on the cookies with the palm of your hand.
-Bake the cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.
-Spread a scoop of ice cream on the bottom of half of the cookies. Gently press the other cookie on top of the ice cream, making a sandwich. Place the sandwiches on a baking sheet. Freeze them at least an hour before serving.