Wherever in the world, you are right now, we just had to share this divine Cashew Cookie Dough Ice Cream with you.
A healthier take on the classic cookie dough ice cream flavour. Using a coconut milk base and Nākd’s Cashew Cookie & Cocoa Delight bars, this ice cream is filled with wonderful textures and flavours, whilst remaining very reminiscent of the classic ice cream flavour.
Preparation time: 15 minutes, plus overnight chilling & 20 minutes churning
720ml / 3 cups coconut milk
2 tbsp arrowroot powder
120ml / ½ cup maple syrup
1 tbsp vanilla extract
2 Nākd Cashew Cookie Bars, cut into 1cm chunks
2 Nākd Cocoa Delight Bars, cut into small chips
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 and alcohol.
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.
Recipe: Aimee Ryan, Wallflower Girl