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 time 20 minutes
Cooking time 40 minutes
Ingredients
Ingredients for 6 portions
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.
