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Ingredients
Ice Cream
- 400 ml Full-fat Coconut Milk
- 1 1/3 cup Cashews soaked overnight and drained
- 1/8 cup Coconut Oil melted
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
Cookie Dough
- 1/4 cup Peanut Butter
- 2 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 20 g Chocolate Cookie roughly-chopped
Toppings
- Cookies as many as you want, roughly-chopped
Instructions
- The night before, place your ice cream churning bowl in the freezer and soak your cashews overnight in water.
- Add all ice cream ingredients to a high-speed blender and blend until creamy. Pour the mixture into a glass bowl and chill in the freezer for 1.5 hours.
- Scoop the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes until it reaches the consistency of soft serve.
- In the meantime, make your cookie dough. Add the peanut butter, maple syrup and vanilla to a bowl and whisk together. Add in the flour and chocolate chunks and combine until you have a sticky dough ball.
- Once the ice cream is thick like soft serve, add in ¾ of the cookie dough, crumbling it with your hands as you add it in.
- Transfer to a freezer-safe container and sprinkle the remaining bits of cookie dough and chocolate chunks on top for extra texture. Freeze for at least 2-4 hours or until firm before serving.
- Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.