Cashew cookie dough vegan ice cream

    3 hours 15 min

    A healthier take on the classic cookie dough ice cream flavour. Using a coconut milk base and Nākd's cashew cookie and cocoa delight bars, this ice cream is filled with wonderful textures and flavours, whilst remaining very reminiscent of the classic ice cream flavour.


    1 person made this

    Serves: 8 

    • 720ml coconut milk
    • 2 tablespoons arrowroot powder
    • 120g maple syrup
    • 1 tablespoon vanilla extract
    • 2 Nākd cashew cookie bars, cut into 1cm chunks
    • 2 Nākd cocoa delight bars, cut into small chips

    Prep:15min  ›  Extra time:3hr freezing  ›  Ready in:3hr15min 

    1. Mix 60ml of the coconut milk with the arrowroot powder in a small bowl then set aside.
    2. Pour the rest of the coconut milk and maple syrup into a large saucepan and bring to the boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla extract.
    3. Chill the mixture in the fridge until cold then churn for 20 minutes. During the last few minutes of churning, add in the cashew cookie chunks and cocoa delight chips.
    4. Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.

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