I am excited! With the first sunny days here in Switzerland, I made my first (this year) Icecream! And OMG! What an Icecream! It’s a Vegan Cookie Dough Ice Cream and it is

GLUTENFREE

VEGAN

CASHEW-BASED-CREAMY TO HEAVEN

ADDICTIVE

RIDICULOUSLY EASY TO MAKE

Sounds good?





What I really love about the recipe is the fact that you don’t need an Icecream maker! Horray! Further, I think it is interesting that the main ingredients are cashews and coconut milk. Haha, ask me one year ago and I would have laughed at you when you said: Cashew-based Icecream. Well, it’s always a pleasure to learn new things. Especially when they are yummi like these!

When I had to choose the category on my blog under what to save it,I was tempted to click for ” Breakfast” because it is so good and still healthy enough to have it for breakfast!

In this recipe, I’ve used coconut sugar, but you can use any other sweetener, such as brown sugar, stevia or whatever you have at home. When I tried it yesterday, I even tested the sweetener “Yucatan” and it worked brilliantly.



Another tip from my side, that I also noted down in the recipe is to stir the Icecream while hardening (at that point when the Cookie dough is not yet in). I stirred the mixture every 20 minutes and it gets so much creamier than my last tries with Homemade Icecream.

Vegan Cookie Dough Ice Cream Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins Ingredients ICECREAM

1 cup raw cashews, soaked overnight and drained

¼ cup coconut sugar (substitute with brown sugar)

¼ cup maple syrup

1.5 cups full-fat coconut milk

2 tbsp coconut oil, melted

1 tsp vanilla extract

COOKIE DOUGH

2 tbsp coconut oil

½ cup creamy peanut butter

2 tbsp coconut milk

¼ cup coconut sugar (substitute with brown sugar)

1 tsp vanilla extract

¾ cup almond flour

½ cup dairy free dark chocolate chips Instructions Soak your cashews the night before or at LEAST 6 hours in warm water In your blender combine the cashews with the coconut oil and maple syrup until fine. Add the rest of your Icecream ingredient and blend until creamy and smooth Chill the mixture in the freezer for 2-3 hours, before adding the cookie dough bites* - For the cookie dough, add coconut oil, peanut butter, coconut sugar and vanilla to a mixing bowl and use a spatula or spoon to combine. Add flour a little at a time and stir until the mixture gets thick and slightly crumbly. (Add in a little coconut or other non-dairy milk to add moisture) Then add chocolate chips and stir again. Once the Icecream is slightly frozen , stir in the cookie dough bites and sprinkle some over the Icecream. I stored them in a rectangular baking tin with baking paper inside. Cover well and freeze for at least 4 hours or until firm. * I learned that the Icecream gets more creamy when I stirred the mixture in the freezer every 20 minutes. It's worth to do it if you don't have an Icecream maker. 3.5.3208

*Recipe adapted from Minimalist Baker’s Recipe