Baking 14. March 2025

Vegan cookie dough ice cream

Everyone knows the phrase "Hands off the raw dough, you can't eat it!". Yes, you can! Because the cookie dough in my recipe is not only great for snacking, it's also vegan. In combination with a delicious vanilla ice cream as a base, this recipe will not only enchant children's hearts on warm days.

Preparation 20 minutes Preparation 40 minutes

Ice

225 g cashew nuts
50 g chocolate drops
500 ml cashew milk or almond milk
125 ml maple syrup
5 tbsp peanut butter powder
2 tbsp coconut oil
2 tsp vanilla extract
1/4 tsp salt

Cookie dough

150 g almond flour
40 g coconut cream
30 g chocolate drops or chopped chocolate
2 tbsp peanut butter powder
3 tbsp maple syrup (approx. 60g)
2 pinches of salt

Ice

Soak the cashew nuts in cold water for 2 hours. Then rinse, drain and blend with the nut milk for approx. 2 minutes until smooth and creamy.
Add the vanilla extract, peanut butter powder, coconut oil, maple syrup and a little salt and mix until the peanut butter powder has completely dissolved.

Cookie dough

In a medium-sized bowl, mix all the ingredients with a hand mixer until the dough is malleable and not too sticky.
Stir in the chocolate and form small balls from one teaspoon of dough each.
Place the dough balls on a baking tray lined with baking paper and freeze for at least 15-20 minutes.
Now prepare the prepared ice cream mixture in the ice cream maker for approx. 40 minutes until a creamy, firm ice cream texture is achieved. After approx. 35 minutes, add the dough balls to the ice cream mixture and stir for the last 5 minutes.