A healthier take on the classic this cashew cookie dough ice cream recipe is divine and MUCH healthier!
Using a coconut milk base and Nākd‘s cashew cookie and cocoa delight bars, this ice cream is filled with wonderful textures and flavours, while remaining very true to the classic ice cream flavour.
Preparation time: 15 minutes, plus overnight chilling and 20 minutes churning
Ingredients:
(Serves 8)
720ml coconut milk
2tbsp arrowroot powder
120ml maple syrup
1tbsp vanilla extract
2 Nākd Cashew Cookie Bars, cut into 1cm chunks
2 Nākd Cocoa Delight Bars, cut into small chips
Mix 60ml coconut milk with the arrowroot powder in a small bowl and set aside.
Method:
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.
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.
Developed by Aimee Ryan Wallflower Girl
