Vegan Cookie Dough Ice Cream

For vegan vanilla ice cream:

  • 6 frozen bananas
  • 1/4 cup (50 g) coconut cream (you can increase the amount of coconut cream if you want a stronger coconut flavour and/or a milder banana flavour, Note 1)
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 - 2 tbsp lemon juice (optional, this prevents the bananas from oxidising and makes the ice cream more refreshing)

For vegan cookie dough:

  • 1 1/2 cups (145 g) almond flour
  • 3 tbsp (60 g) sweetened condensed coconut milk
  • 1/8 cup + 1 tbsp (40 g) coconut cream (Note 1)
  • 1/4 cup chocolate chips (plus extra for assembling the ice cream)

For vegan chocolate fudge sauce:

  • 2 oz (60 g) 70%+ dark chocolate, chopped
  • 1/4 cup (30 g) cocoa powder
  • 2 tbsp (40 g) sweetened condensed coconut milk
  • 1/2 cup (120 mL) non-dairy milk (such as almond, soy or oat milk)
  • pinch of salt
Vegan Cookie Dough Ice Cream


  1. In a food processor or high speed blender, blend the frozen bananas until smooth. 
  2. Add the coconut cream, sweetened condensed coconut milk, vanilla paste and lemon juice (optional), and blend until combined and smooth.

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