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ELECTION ANXIETY COOKIE DOUGH ICE CREAM (VEGAN).

The ice cream you need to calm your nerves pre-midterm elections—or any night of the week: Luscious vanilla ice cream from Virpi Mikkonen and Tuulia Talvio's book N'ice Cream is adapted into a vegan chocolate chip cookie-studded fantasy-scape. Method my own.
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Servings 1 quart

Ingredients
  

Vegan Vanilla Ice Cream, adapted from from Virpi Mikkonen and Tuulia Talvio's book N'ice Cream

  • 1 1/2 cups raw, unsalted cashews
  • 2 13.5-ounce cans full fat coconut milk
  • 1/2 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 generous pinch sea salt
  • 1 1/2 cups crumbled vegan chocolate chip cookies, or cookies of choice

Instructions
 

PREPARE YOUR ICE CREAM MAKER & SOAK YOUR NUTS.

  • The night before you plan to make the ice cream, freeze the bowl of your ice cream maker. 24 hours in the freezer is best.
  • Place cashews in a medium bowl and cover with at least two inches of water. Cover with a towel, and soak overnight (on the counter or refrigerated if it's very warm).

MAKE THE ICE CREAM.

  • The next day, drain the cashews of water, and place the nuts in a blender with the coconut milk, maple syrup, vanilla, and sea salt. Blend until completely smooth.
  • Transfer to a bowl, cover, and let chill in the fridge for 1-2 hours. Freeze in the ice cream maker according to the manufacturer's instructions. 
  • Transfer one third of the frozen mixture to a freezer-safe container, and top with cookie crumbles. Add another third of the ice cream, and top with more cookies. Add the final third of the ice cream, and smooth the top. Sprinkle with any remaining cookie crumbles. Freeze for at least 4-6 hours before eating.

NO ICE CREAM MAKER?

  • This recipe is intended to be made with an ice cream maker, but if you don't have one, you can attempt the following churn-by-hand method: Once the custard chills, transfer it to a freezer-safe container and cover with plastic wrap. Place in the freezer and remove after 1-2 hours or whenever it begins to freeze. Mix using a whisk or electric mixer, to break up any ice crystals. Repeat every 30 minutes or so until fully frozen, with the aim of minimizing ice crystals as it freezes. When it's the texture of soft serve, mix in the cookie crumbles.