Over 70 amazing dairy-free ice creams!
- 3 tbsp melted coconut oil
- 1/2 cup coconut sugar
- 1/2 cup crunchy peanut butter
- 1 tsp vanilla extract
- 3/4 cup buckwheat flour
- 1/4 tsp baking soda
- a pinch of salt
- 1–2 tbsp almond milk
- 1/4 cups dark chocolate chips
- 4 bananas, peeled and frozen
- 14 fl oz tinned coconut milk, chilled (thick part only)
- 2 tbsp peanut butter
- 2 tbsp maple syrup
For the cookie dough, combine the coconut oil, coconut sugar, peanut butter and vanilla extract in a bowl. Add the flour, bicarbonate of soda and salt and stir to form a soft dough that is ever so slightly crumbly. Add the almond milk for a bit of moisture, and stir in the chocolate chips.
To make the nice cream, put the bananas, coconut milk, peanut butter and maple syrup in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream.
Next, crumble three-quarters of the cookie dough into the nice cream and pour into a freezer-proof container. Scatter the rest of the dough over the top and pop back into the freezer for a couple of hours to firm up, then serve. Serves 4.
About this recipe
"Cookie dough has to be one of the best things ever, and this version is no exception. No refined sugar and dairy-free, yet you’d never know it from how good it tastes. You can opt to eat it on its own as a lovely little snack, but swirled through peanut butter nice cream takes it to the next level." -- Margie Broadhead
Recipe from Guilt-Free Nice Cream by Margie Broadhead, photography by Jacqui Melville.
Related Stories & Recipes
Mint choc chip with a healthy dose of…spinach?
A cooling dollop of banana bread nice cream on top of a coconut sugar baked apple is an insanely good combo.