Cookie Dough:

- 80g almond flour

- 1 tbsp peanut butter

- 1 tsp vanilla extract

- 1 tsp malt rice syrup

- Pinch of sea salt

- 20g cacao nibs or chocolate chips



- 2.5 cups dates soaked*

- Pinch of sea salt

- 0.5 can coconut milk (full fat)

- 50g cashews soaked*


- 150g cashews soaked*

- 1.5 cans coconut milk (full fat)

- 4 tbsp malt rice syrup or maple syrup

- 2 tbsp melted coconut butter

- 2 tsp vanilla extract

- Cacao nibs or raw chocolate chips to garnish



Cookie Dough:

- Place all the ingredients

apart from the cacao nibs/

chocolate chips into a bowl 

and mix well with a spatula until a dough begins to form.

- Add the cacao nibs or chocolate and mix well. Set the mixture aside in the fridge.


- Add all the ingredients to a high speed blender. Blend until smooth and creamy. Add a dash of water if needed to bring the mixture together.

- Set the caramel aside in the fridge.


- Add everything except the coconut butter to a high speed blender. Keep blending until you reach a smooth and creamy consistency, no lumps or grit.

- Then add the coconut butter and blend for a few seconds to combine.

- Pour the icecream into a large bowl.

- Divide the  cookie dough into little bite sized pieces or balls and add them to the bowl.

- Add the caramel, and carefully fold the mixture with a spatula being carefull not to overmix as you want to see the variety of layers in the finished product.

- Pour the mixture into a loaf tin lined with parchement paper.

- You can add more chocolate chips, cacao nibs and cookie dough pieces to the top of the icecream if you wish.

- Freeze for a mimimum of 6 hours.

- Remove the icecream from the freezer about 15 minutes before serving and dip your icecream scoop into hot water before scooping :)

* Dates- soak in water for a minimum of 4 hours, then drain.

* Cashews- soak in water for a minimum of 6 hours, then rinse clean.

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