1. After making your cookie dough, split into several small chunks, no more than half a teaspoon and roll into small balls. I opted to make mine a variety of different sizes to make the ice cream texture more interesting. Place the cookie dough balls on a baking tray and freeze them for at least 30 minutes before beginning to make the ice cream. I prepped mine overnight, so you can make your dough in advance if that’s easier!
2. Add your avocado, vegan cream, peanut butter and vanilla soy milk and the flavour drops (if using) to a blender and mix until smooth. The liquid you end up with should be on the thicker and creamy side, but still easy to pour.
3. Prep your ice cream maker as per manufacturer's instructions, then add your blended liquid mix to the ice cream maker and churn as per manufacturer's instructions. About 5 minutes before the ice cream is supposed to be ready, add in the cookie dough balls and chocolate chips and allow them the final 5 minutes to mix evenly into the mix.
4. The final product will be a soft serve texture. Either serve, or place in a freezer friendly container for a further 5-10 minutes if you’d prefer a firmer scoop.

Serve and enjoy!