Vegan Chocolate Cake Blizzard

I could eat ice cream every day. Winter or summer, hungry or full, before dinner or after dinner, today and tomorrow. Lately, I’ve been into soft serve of the chocolatiest-chocolate variety. I’m into blizzards and flurries with mix-ins. The more chocolate the better.

So, I figured, why not make a vegan remix! I knew I wanted to use this chocolate coconut milk ice cream because it’s the creamiest and dreamiest. And these cookies are cakie like whoa, so there you go! Make this and split it with your boo or your lady. Or eat it all yourself before dinner while standing in the kitchen amongst dishes strewn next to pizza dough on the rise. I wouldn’t judge anyone for eating dessert before dinner. If I did, I’d have to judge myself, since this was my appetizer yesterday.

Vegan Chocolate Cake Blizzard {serves 2}
Ice cream recipe from Savory Sweet Life

Ingredients:

chocolate coconut milk ice cream –

• 1 (14 oz.) can full fat coconut milk
• 1/3 cup sugar
• 2 T cocoa powder

Directions:

1. Place the coconut milk, sugar and cocoa powder into a blender. Blend for 30 seconds. Pour into your ice cream machine and freeze according to the manufacturer’s directions.* When it’s about done churning, pour in the cakie bites. When mixed in, serve!
2. Transfer whatever’s left, if anything is left, to a freezer safe container.

*  Or instead try placing the mixture in the freezer in an air-tight container for a few hours or until mostly firm, and then blend in a food processor until smooth. Stir in cakie bites and gobble it up.

Olive Oil Chocolate Cakies {makes 16}
Recipe adapted from Weight Watchers

Ingredients:

• 3/4 cup flour
• 1/3 cup unsweetened cocoa
• 1/4 t baking soda
• 1/4 t kosher salt
• 1/2 cup sugar
• 2 1/2 T olive oil (half of 1/3)
• 1/2 t vanilla
• 1/4 cup + 2 T hot water

Directions:

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
2. In a large bowl whisk together flour, cocoa, baking soda, salt, and sugar. Add the oil, vanilla, and water. Beat until stiff and thick, but well-combined.
3. Scoop scant tablepoons of dough, using a cookie scoop if you want,  onto the prepared baking sheets. Bake on prepared baking sheets until set, about 8-10 minutes. Cool on cookie sheets for 2 minutes and continue to cool on wire rack. They will look like whoopie pies and taste like a dream. Eat 8 of them and then chop up the remaining 8 and freeze until time to stir into your ice cream.

Yay! Click HERE for a downloadable pdf of the recipe above.

I don’t think brown’s her color.