First, heat treat the flour is ensure it's edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.
If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it.
Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.
Scoop small spoonfuls of the edible cookie dough and drop into the mixture. *Use between 1/4 to 1/2 cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.
Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.
Scoop out amount desired as needed.
Yields approximately 2 pints.
*Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.
*See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.