Ingredients
Cookie dough
- 1/2 cup cashews.
- 2 tablespoons oats.
- 2 tablespoons shredded coconut.
- pinch sea salt.
- 1 tablespoon almond butter.
- 1 tablespoon coconut oil.
- 1/2 teaspoon vanilla extract.
- 2 tablespoons rice malt syrup.
- 1 tablespoon 90% cacao chocolate (you can also use cacao nibs).
Ice-cream
- 400 ml coconut milk.
- 1 vanilla bean, seeds scraped out.
- Rice malt syrup, to taste.
Directions
- 1. Pour the coconut milk into ice trays and freeze overnight.
2. Process the cashews, oats, coconut and salt until crumbly. Add the remaining ingredients and mix until well combined. Taste and adjust sweetener if desired.
3. Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.
4. Flatten the mixture between two sheets of baking paper to a thickness of about 1cm (½”). Allow to rest in the fridge for at least 30 minutes.
5. For the icecream, loosen the coconut milk cubes with a little hot water on the reverse side of the trays. Empty the cubes into a food processor. Mix until smooth and creamy. This will take up to two minutes in a high powered processor and up to five minutes in a standard food processor. The texture will start as icy and powder like, but give it time and I promise your ice-cream will start to form! Add sweetener to taste.
6. Remove the cookie dough from the fridge and roughly chop. Stir through the ice-cream and serve immediately. If you do have to freeze again, store in an airtight container and allow to soften at room temperature for about 15 minutes before serving.
Note
Ingredients
Cookie dough
- 1/2 cup cashews.
- 2 tablespoons oats.
- 2 tablespoons shredded coconut.
- pinch sea salt.
- 1 tablespoon almond butter.
- 1 tablespoon coconut oil.
- 1/2 teaspoon vanilla extract.
- 2 tablespoons rice malt syrup.
- 1 tablespoon 90% cacao chocolate (you can also use cacao nibs).
Ice-cream
- 400 ml coconut milk.
- 1 vanilla bean, seeds scraped out.
- Rice malt syrup, to taste.
Directions
- 1. Pour the coconut milk into ice trays and freeze overnight.
2. Process the cashews, oats, coconut and salt until crumbly. Add the remaining ingredients and mix until well combined. Taste and adjust sweetener if desired.
3. Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.
4. Flatten the mixture between two sheets of baking paper to a thickness of about 1cm (½”). Allow to rest in the fridge for at least 30 minutes.
5. For the icecream, loosen the coconut milk cubes with a little hot water on the reverse side of the trays. Empty the cubes into a food processor. Mix until smooth and creamy. This will take up to two minutes in a high powered processor and up to five minutes in a standard food processor. The texture will start as icy and powder like, but give it time and I promise your ice-cream will start to form! Add sweetener to taste.
6. Remove the cookie dough from the fridge and roughly chop. Stir through the ice-cream and serve immediately. If you do have to freeze again, store in an airtight container and allow to soften at room temperature for about 15 minutes before serving.
Note