1 can (15 oz) no salt added white beans, drained and rinsed
1 tablespoon vanilla extract
¼ teaspoon kosher salt
¼ cup packed brown sugar
¼ cup stevia (or sugar of choice)
½ cup rolled old fashioned oats
¼ cup mini chocolate chips
1 tub of Halo Top Vanilla Bean
In a food processor fitted with metal blade, process white beans for 1 to 2 minutes.
Scrape down sides with spatula to ensure all beans are processed evenly.
Add in the vanilla, salt, brown sugar and stevia. Process another minute.
Pour in the oats and process until smooth, 1 minute or so. Be sure to scrape down sides with a spatula.
Lastly, add in the chocolate chips. Pulse 10 to 30 seconds until combined but not processed.
Remove and place on a baking sheet lined with waxed paper. Spread into a thin layer.
Refrigerate for up to 30 minutes or as long as 24 hours to harden.
Remove Halo Top from freezer 5 minutes prior to serving.
Crumble cookie dough and place in the bottom of a large bowl.
Add 1 pint of Halo Top Vanilla Bean to the bowl. Mix the cookie dough into the ice cream until evenly combined.
Serve immediately and top with chocolate chips and extra cookie dough.
Store remaining cookie dough in the refrigerator for up to 5 days.