Cookie dough nice cream

Cookie dough nice cream

By
From
Guilt-Free Nice Cream
Serves
4
Photographer
Jacqui Melville

Cookie dough has to be one of the best things ever, and this version is no exception. No refined sugar and dairy-free, yet you’d never know it from how good it tastes. You can opt to eat it on its own as a lovely little snack, but swirled through peanut butter nice cream takes it to the next level. For ultimate indulgence, I love to serve this in my Edible Chocolate Bowls.

Ingredients

Quantity Ingredient

For the raw cookie dough

Quantity Ingredient
3 tablespoons melted coconut oil
100g coconut sugar
140g crunchy peanut butter
1 teaspoon vanilla extract
100g buckwheat flour
1/4 teaspoon bicarbonate of soda
A pinch salt
1-2 tablespoons almond milk
30g dark chocolate chips

For the peanut butter nice cream

Quantity Ingredient
4 bananas, peeled and frozen
400ml tinned coconut milk, chilled (thick part only)
2 tablespoons peanut butter
2 tablespoons maple syrup

Method

  1. For the cookie dough, combine the coconut oil, coconut sugar, peanut butter and vanilla extract in a bowl. Add the flour, bicarbonate of soda and salt and stir to form a soft dough that is ever so slightly crumbly. Add the almond milk for a bit of moisture, and stir in the chocolate chips.
  2. To make the nice cream, put the bananas, coconut milk, peanut butter and maple syrup in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream.
  3. Next, crumble three-quarters of the cookie dough into the nice cream and pour into a freezer-proof container. Scatter the rest of the dough over the top and pop back into the freezer for a couple of hours to firm up, then serve.
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