Double chocolate cookie dough 'nice' cream



Ingredients 13
Servings 4
Time

Ingredients

  • For the chocolate cookie dough:
  • 50
    ml
    coconut oil
  • 50
    ml
    honey
  • 1/4
    cup
    peanut butter (preferably sugar free)
  • 1
    tsp
    vanilla extract
  • 2
    Tbs
    coconut flour
  • 2
    Tbs
    cocoa
  • For the nice cream:
  • 550
    g
    peeled bananas, sliced and frozen
  • 1/3
    cup
    cocoa
  • 1
    tsp
    vanilla extract
  • 2
    tsp
    raw honey
  • 1/4
    cup
    coconut oil, melted
 

Method

 

To make the cookie dough: Melt the coconut oil.

Add the honeypeanut butter and vanilla extract and whisk.

Add the almond flourcoconut flour and cocoa. Mix to form a soft dough.

Flatten the dough into a disc that is 1cm thick. Cover in plastic wrap and pop in the freezer for at least 30 minutes to harden.

To make the nice cream: Place the frozen bananascocoa and vanilla extract in a blender. Blitz until you have a smooth and creamy mixture.

Add the honey and coconut oil and blend again to incorporate.

Cut the cookie dough disc into small chunks. Stir the chunks into the nice cream mixture.

Transfer the mixture to a freezer container and freeze until firm.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.



ALSO TRY:

Double chocolate Milo cookies

Salted caramel toffee chunk ice cream

Toasted marshmallow Easter egg ice cream

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