Cookie Cashew Ice Cream


Total time: 15hr 20m
Preparation Time: 20m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 838 Kcal, 16g Protein, 55g Carbohydrates, 62g Fat


Ingredients

  • Ice Cream
  • 2 tbsp. coconut oil, flüssig, abbgekühlt
  • 200 g cashews
  • 2 tbsp. maple syrup
  • 2 tbsp. raw sugar oder Kokosblütenzucker
  • 3.5 dl coconut milk
  • 1 tsp. vanilla paste
  • Cookie Dough
  • 2 tbsp. coconut oil, liquid, left to cool
  • 50 g Peanut butter
  • 2 tbsp. raw sugar oder Kokosblütenzucker
  • 1 tsp. vanilla paste
  • 70 g spelt flour
  • 1 tbsp. coconut milk
  • 50 g dark chocolate, chopped

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Instructions

  • Ice Cream

    Soak the cashew nuts in water overnight. Drain the nuts, mix with the coconut oil and maple syrup until a homogeneous mass forms. Add the sugar, coconut milk and vanilla, mix for a further 2-3 mins. Transfer the mixture to a cake tin. Place the mixture in the fridge.
  • Cookie Dough

    Combine the coconut oil with the peanut butter, sugar and vanilla paste. Gradually mix in the flour and coconut milk until the cookie dough is slightly crumbly. Stir in the chocolate. Shape the mixture into small balls and mix these into the ice cream mixture. Freeze for approx. 3 hrs., stirring every 20-30 mins. with a spoon.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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