Vegan Cookie Dough Ice Cream Bars

Ice Cream Base Instructions: Add the coconut milk to a bowl and whisk until smooth. Then add in the powdered sugar and whisk again. Finally add in the chocolate chips and stir.

Cookie Dough Instructions: Heat treat the flour. Put the flour in a microwave safe dish and microwave for 1-2 minutes. Stir every 30 seconds. Then soften the butter in the microwave. Combine with the sugar. Then add in the flour, vanilla, and milk. Mix together well. Fold in the chocolate chips & sea salt. Then form into tiny balls and set aside.

Cookie dough ice cream bars: Add 2-3 spoonfuls of the ice cream base then 3 small bites of cookie dough to a popsicle mold. You want to fill it about 1/3 of the way. Repeat for each popsicle mold. Stick the popsicle molds in the freezer for 10 minutes. This helps prevent all the cookie dough from sinking to the bottom. Remove from the freezer and repeat the first step. They should be about 2/3 full now. Put back in the freezer for 10 minutes. Finally remove and repeat one last time. Stick in the freezer for at least 12 hours. Remove and enjoy! I highly recommend a silicone popsicle mold for this recipe.