A healthier take on the classic cookie dough ice cream flavour. Using a coconut milk base and Nākd’s Cashew Cookie & Cocoa Delight bars, this ice cream is filled with wonderful textures and flavours, whilst remaining very reminiscent of the classic ice cream flavour.
Developed by Aimee Ryan, Wallflower Girl
Nākd Cashew Cookie Dough Ice Cream (Vegan)
Recipe Type: Dessert
Author:
Prep time:
Total time:
Serves: Serves 8
Ingredients
- 720ml / 3 cups coconut milk
- 2 tbsp arrowroot powder
- 120ml / ½ cup maple syrup
- 1 tbsp vanilla extract
- 2 Nākd Cashew Cookie Bars, cut into 1cm chunks
- 2 Nākd Cocoa Delight Bars, cut into small chips
Instructions
- Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
- Pour the rest of the coconut milk and maple syrup into a large saucepan and bring to a 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 and alcohol.
- Chill the mixture in the fridge until cold and churn. During the last few minutes of churning, add in the cashew cookie chunks and cocoa delight chips.
- Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.