If you’ve been snacking bites of cookie dough since you were a kid, this recipe is made for you. Cookie dough is a classic ice cream favorite. Here, you can enjoy it completely worry-free, with no eggs or animal-based ingredients. The slightly crumbly dough, now trending on its own as “snack dough,” adds a light, playful texture that perfectly contrasts with the rich creaminess of the ice cream. This version is made with coconut milk and cashews for a luscious base, and it’s taken to the next level with generous chunks of iChoc Choco Cookie chocolate alongside the cookie dough.
Ingredients
For 4–5 servings
For the ice cream
- 400 ml High-fat coconut milk (can)
- 200 g Cashews, soaked overnight
- 30 ml melted coconut oil
- 60 ml Maple syrup
- 1 tsp Vanilla extract
For the cookie dough
- 60 g Peanut butter
- 2 tbsp Maple syrup
- 1 tsp Vanilla extract
- 50 g Almond flour
- 20 g Diced iChoc Choco Cookie Chocolate
For the topping
- 40 g Diced iChoc Choco Cookie chocolate
In addition
- Ice cream maker
How to make it
1. The day before, place the ice cream maker’s bowl in the freezer and soak the cashews in water.
2. Place all the ice cream ingredients in a high-powered blender and blend for 30–50 seconds until smooth. Pour the mixture into a bowl and freeze for 1.5 hours.
3. In the meantime, prepare the cookie dough. To do this, whisk together the peanut butter, maple syrup, and vanilla extract in a bowl until well blended. Then add the almond flour and chocolate chips and mix into a dough.
4. Fill the pre-chilled bowl of the ice cream maker with the chilled ice cream mixture. Follow the manufacturer’s instructions and let the machine churn the ice cream for about 30–40 minutes.
5. Once the mixture is ready, crumble in 3/4 of the cookie dough and mix everything well.
6. Pour the ice cream mixture into a container, such as a loaf pan lined with parchment paper. Sprinkle the remaining batter and the chocolate chunks for the topping on top and lightly mix them in. Return to the freezer for 2–4 hours.
7. Let the ice cream thaw for about 15–20 minutes before serving.
Thanks to Kirsten Kaminski from the vegan food blog The Tasty K for this delicious ice cream!