Cookie Dough Nice-Cream
Ingredients
For the Raw Cookie Dough:
- 3 tbsp melted coconut oil
- 100 g 3½oz coconut sugar
- 140 g 5oz crunchy peanut butter
- 1 tsp vanilla extract
- 100 g 3oz buckwheat flour
- ¼ tsp bicarbonate of soda
- A pinch of salt
- 1-2 tbsp almond milk
- 30 g 1oz dark chocolate chips
- For the Peanut Butter Nice-Cream:
- 4 bananas peeled, frozen
- 400 ml 14fl oz tinned coconut milk, chilled (thick part only)
- 2 tbsp peanut butter
- 2 tbsp maple syrup
Serving Size: 4 / Calories per Serving: 752
Preparation Time: 15 minutes (plus freezing)
Instructions
Making the Raw Cookie Dough:
- In a bowl, combine the melted coconut oil, coconut sugar, peanut butter, and vanilla extract.
- Add the buckwheat flour, bicarbonate of soda, and a pinch of salt.
- Stir to form a soft dough.
- If it’s a bit dry, add 1-2 tablespoons of almond milk for moisture.
- Then, stir in the dark chocolate chips.
- Making the Peanut Butter Nice-Cream:
- In a food processor, place the frozen bananas, chilled thick part of the tinned coconut milk, peanut butter, and maple syrup.
- Blend until the mixture is thick and creamy.
- Be sure to scrape down the sides every 30 seconds.
- Continue processing until the mixture becomes completely smooth and reaches the consistency of soft-serve ice cream.
- Assembling the Cookie Dough Nice-Cream:
- Crumble three-quarters of the prepared cookie dough into the nice-cream and mix well.
- Transfer the mixture into a freezer-proof container.
- Sprinkle the remaining cookie dough over the top.
- Place the container in the freezer for a couple of hours to firm up.
Notes / Tips / Wine Advice:
Serve and enjoy your delightful Cookie Dough Nice-Cream, a scrumptious combination of creamy peanut butter nice-cream with chunks of cookie dough.
