Combine all cookie dough ingredients except the chocolate chips and mix until the dough comes together – it shouldn't be sticky, but it should hold together well.If the cookie dough feels too sticky/wet, add more almond flour. If it's too crumbly, add more coconut cream.
Add the chocolate chips and mix until they're evenly distributed within the cookie dough.
Roll balls of the cookie dough (about 1 - 2 teaspoons worth per ball).
To assemble the vegan cookie dough ice cream:
In a freezer-safe container, layer vegan vanilla ice cream with the cookie dough pieces and chocolate chips until you use up all of the ice cream and cookie dough.
Cover the container (with a lid, cling film or aluminium foil) and freeze for a minimum of 8 hours or (preferably) overnight.
For vegan chocolate fudge sauce:
In a saucepan, heat all vegan chocolate fudge sauce ingredients together with mixing, until the chocolate has melted and you get a luscious, glossy, smooth chocolate sauce.
Allow to cool to room temperature.
Allow the ice cream to thaw slightly (for about 10 to 15 minutes) at room temperature before serving – this will allow it to be nicely scoopable.
Scoop ice cream into bowls and drizzle (generously) with the vegan chocolate fudge sauce.
The vegan cookie dough ice cream keeps well in an air-tight container in the freezer for about 1 month.
The vegan chocolate fudge sauce keeps well in a closed container in the fridge for about 1 week. Before using, re-heat it briefly in the microwave to room temperature/warm (to make it nicely pourable).
Note 1: You can get coconut cream by putting coconut milk (the type from a can, with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
Recipe by The Loopy Whisk (www.theloopywhisk.com).