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.
- 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
- 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.
*Recipe adapted from Minimalist Baker’s Recipe
Nothing wrong with ice cream for breakfast, let alone cookie dough 😉 I would definitely try getting some cashews and make this in a food processor and freeze it afterwards–hopefully it works!
It looks cool and delicious, I will make Vegan Cookie Dough Ice Cream right away because I did not want to wait long to taste it.
Awesome don’t miss sending me a picture of it <3
is the cookie dough for the ice cram raw? its not to bake? before adding it to the cream?
Yes it is raw
Delicious ice cream, I used ground almonds as I did not have almond flour and ended up with a paste rather than a dough (that’s without adding any coconut milk) but tasted delicious all the same.
I cannot help but wonder though (sorry for bringing it up) is this recipe not more calorific than a dairy cream based ice cream ?
Hi! That sounds like a good twist amd was surely delicious! And I actually thank you for bringing up that question. So a little background: I do not count calories as I feel it is very restrictive and I believe that our body is able to crave what we really need. For example if I just have a salad for lunch I crave pasta or something carbohydrate based for dinner. If I have Ice Cream at 11 then my second snack might be not a cashew based Raw cake. See what I am trying to say? Of course this Icecream is more nutritien dense and maybe (I don’t know) has more calories than a normal one. BUT you get just good nutritients out of it. Wonder why manifactured icecream has less calories? Because they are artificially sweetended and filled with E-numbers which of course have no calories. I look at calories as friend that nourish my body not as trying to keep them as low as possible. Last but not least this is a treat and very filling so I never overeat on it as the good fat of the nuts would fill me up properly. I usually have 1-2 scoops. Hope this makes any sense?