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Cookie Dough Ice Cream

Cookie Dough Ice Cream
Rating Love3
Yields12 ServingsDifficultyAdvancedPrep Time20 minsCook Time1 hr
mug with soft serve cookie dough ice cream
Ice Cream Base
 2 ½ cups cashew milk
 1 cup cashew butter
 ½ cup coconut cream, canned
 ¼ cup coconut sugar (or sub brown sugar)
 ¼ cup coconut oil
Cookie Dough
 2 tbsp cashew butter
 ½ tsp vanilla extract
 ¼ cup flour (or sub oat flour)
 2 tbsp dairy free mini chocolate chips
 2 tbsp coconut sugar (or sub brown sugar)
To Make the Ice Cream Base
1

Combine all ingredients together in a blender or food processor and blend until smooth and creamy

2

Transfer to a sealable container and place in freezer for about 1 hour, stirring cookie dough in after 30 minutes to prevent ice cream from becoming icy.

To Make the Cookie Dough
3

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper

4

Add the flour to the pan and toast for 5 minutes to ensure any bacteria is killed, making it suitable for raw consumption

5

Once flour is heat treated, set aside and mix cashew butter, vanilla, and sugar together before adding in flour and chocolate chips

6

Form the cookie dough into 12 even balls and place in fridge to chill if the ice cream isn’t ready yet

7

When you’re ready to give the ice cream a mix, add in the cookie dough balls and evenly distribute

8

Continue to freeze for 30 more minutes

9

When you’re ready to serve, allow ice cream to thaw for 10 minutes. Top with additional cookie dough if desired

Nutrition Facts

Serving Size 1/2 cup

Servings 12


Amount Per Serving
Calories 274.5
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 17g6%
Dietary Fiber 0.5g2%
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ice Cream Base
 2 ½ cups cashew milk
 1 cup cashew butter
 ½ cup coconut cream, canned
 ¼ cup coconut sugar (or sub brown sugar)
 ¼ cup coconut oil
Cookie Dough
 2 tbsp cashew butter
 ½ tsp vanilla extract
 ¼ cup flour (or sub oat flour)
 2 tbsp dairy free mini chocolate chips
 2 tbsp coconut sugar (or sub brown sugar)

Directions

To Make the Ice Cream Base
1

Combine all ingredients together in a blender or food processor and blend until smooth and creamy

2

Transfer to a sealable container and place in freezer for about 1 hour, stirring cookie dough in after 30 minutes to prevent ice cream from becoming icy.

To Make the Cookie Dough
3

Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper

4

Add the flour to the pan and toast for 5 minutes to ensure any bacteria is killed, making it suitable for raw consumption

5

Once flour is heat treated, set aside and mix cashew butter, vanilla, and sugar together before adding in flour and chocolate chips

6

Form the cookie dough into 12 even balls and place in fridge to chill if the ice cream isn’t ready yet

7

When you’re ready to give the ice cream a mix, add in the cookie dough balls and evenly distribute

8

Continue to freeze for 30 more minutes

9

When you’re ready to serve, allow ice cream to thaw for 10 minutes. Top with additional cookie dough if desired

Cookie Dough Ice Cream

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