Ingredients
Scale
- Ice Cream:
- 1 15oz (400ml) can full-fat coconut milk
- 1 1/3 cup cashews, soaked overnight
- 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
- 20g iChoc Cookie Chocolate, roughly chopped
- Toppings:
- 40g iChoc Cookie Chocolate, 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 3/4 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.
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need an ice cream machine for this recipe.
