"Cookie Dough" Ice Cream

The following recipe is another success of my famous mom-in-law, Debbie. She used chickpeas to simulate cookie dough in this delicious ice cream. You will need an ice cream maker to produce this fine concoction, however, if you do not have one, you may add this "dough" to your favorite purchased ice cream or follow a recipe online for a machine-free ice cream :)
Bon Appetit
xoxo Renee

cookie dough:

• 1 cup cooked chick peas (remove skins and pat dry- I suppose you could use canned "no salt added beans as well, but this is up to your discretion and taste)
• 1 teaspoon coconut flour 
• 1/3 cup almond butter (you could substitute cashew or peanut butter)
• 1/4 cup honey
• 1/3 cup mini chocolate chips (or just chop into small pieces regular chunks) 

ice cream : 

• 2 cups heavy cream 
• 1 cup half& half 
• 1 cup full fat coconut milk, well stirred 
• 3/4 cup sugar
• 2 teaspoons vanilla 
• a pinch of salt 

1. For the dough, puree all the ingredients minus the chocolate chips in a food processor until absolutely smooth. 
2. Add chocolate chips to the dough and mix. 
3. Dissolve sugar into half and half over medium heat. Cool. 
4. After the half and half mixture has chilled, add all ice cream ingredients into ice cream machine and follow manufacturer's instructions to make ice cream. 
5. While ice cream is mixing in machine, put 1/2 teaspoon  sized balls of cookie dough (using all the dough you've made) on waxed paper over a cooking sheet and place in freezer.
6. When the ice cream is finished in the machine, transfer to a freezer container and add as many or as few cookie dough bites as you like. Stir loosely and freeze to cure no less than a few hours.