Nākd Cashew Cookie Dough Ice Cream | Vegan Recipes

Nākd Cashew Cookie Dough Ice Cream

Wallflower Girl

Vegan sweet treats

This ice cream is filled with wonderful textures and flavours, whilst remaining reminiscent of the classic ice cream flavour. An ice cream maker is required.

  1. 720ml / 3 cups coconut milk
  2. 2 tbsp arrowroot powder
  3. 120ml / ½ cup maple syrup
  4. 1 tbsp vanilla extract
  5. 2 Nākd Cashew Cookie Bars, cut into 1cm chunks
  6. 2 Nākd Cocoa Delight Bars, cut into small chips

Serves:  8

Preparation time: 15 minutes, plus overnight chilling & 20 minutes churning

 

  • Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
  • 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.

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