Congrats–I think this recipe wonderfully typifies your mission statement. It’s like the best cold chocolate bar you’ve eaten–this is to say, this could easily double as a fudgesicle-esque recipe, frozen in a silicon mold without an ice cream maker. HOWEVER, my sons (I also have a 2 year old) and I just scraped that off and made a meal of it. The *only* thing–this may relate to Patty’s comment from above–is that there was a somewhat thick “shell” left after it finished. After chilling in the fridge after blending, it was the consistency of pudding–not a bad thing, just unexpected–but it froze in our Cuisinart ice cream maker like a champ–creamy, sweet but, much more importantly, rich. My other small adds/changes were rice milk instead of almond milk (we made the switch because of drought conditions in California–are we helping? We think we are.) Also, 1 additional can of Coconut cream and some additional agave for sweetness. We were more interested in the chocolate ice cream, so we did not do the vegan brownies–that’s for down the road. We are far from vegan at home, but my 4-year-old son is on a special diet that has us eliminating dairy for him. BTW, making ice cream is an amazing profitable food hobby: any effort is rewarded with gushing applause… similar to making pasta, another hobby of mine. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it. Lastly, add chocolate chips and stir once more. Add in a little coconut or other non-dairy milk to add moisture. Stir the apple cider vinegar into the non-dairy milk and set aside to curdle into vegan buttermilk. This should be a standard: it is a wonderful, simple recipe that has also provided me a lot of insight into making ice cream making generally. Add flour a little at a time and stir until thick and slightly crumbly. Grease and line two 8-inch (2x20cm) cake pans.
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