Cold Brew Chocolate Chip Cookie Ice Cream

1. 1

   Giant Vanilla Bean Cookies:

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   Preheat oven to 350 degrees.

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   Place all ingredients in a large bowl and mix well.

4. 4

   Line a baking sheet with parchment paper.

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   Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake (like mine did).

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   Bake for 18-20 minutes, be careful not to overcook these.

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   Let cool. Then eat up!

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   My mix made 7 large cookies, but you could make them smaller!

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   Ice Cream:

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    In a medium saucepan over low heat, add coconut milk, cold brew, and maple sugar. Whisk continuously until sugar melts and everything is combine.

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    Then in a bowl, whisk together egg yolks for about 1 minute.

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    Pour egg yolks into saucepan and continuously whisk for 3-4 minutes. When you have 1 minute left, add the vanilla extract and instant coffee powder and continuously whisk.

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    Lastly, pour the mixture through a fine mesh strainer into a bowl. Once strained, cover and place in refrigerator to cool for 1-2 hours.

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    While ice cream cools, make cookies then let cool and chop into small bit size pieces.

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    Once ice cream mixture is cool, follow directions on ice cream maker to make ice cream. When ice cream has become thick (which is about 15-20 minutes with my ice cream maker) pour in cookie pieces to let churn with ice cream for about 30 seconds until incorporated. Serve immediately or place in closed container in the freezer for up to 2 weeks.

No additional tips available.