Cookie & cashew ice cream

Cookie & cashew ice cream

Total: 15 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / people: 838 kcal
, Fat: 62 g
, Carbohydrate: 55 g
, Protein: 16 g

Healthy home-made ice cream without the need for an ice cream maker or any fancy ingredients!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream

200 g cashew nuts
2 tbsp coconut oil, melted, left to cool
2 tbsp maple syrup
2 tbsp cane sugar or coconut palm sugar
3 ½ dl coconut milk
1 tsp vanilla paste

Cookie dough

2 tbsp coconut oil, melted, left to cool
50 g peanut butter
2 tbsp cane sugar or coconut palm sugar
1 tsp vanilla paste
70 g spelt flour
1 tbsp coconut milk
50 g dark chocolate, chopped
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How it's done

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Ice cream

Soak the cashew nuts in water overnight. Drain the nuts, mix with the coconut oil and maple syrup until a homogeneous mass forms. Add the sugar, coconut milk and vanilla, mix for a further 2-3 mins. Transfer the mixture to a loaf tin. Place the mixture in the fridge.

Cookie dough

Combine the coconut oil with the peanut butter, sugar and vanilla paste. Gradually mix in the flour and coconut milk until the cookie dough is slightly crumbly. Stir in the chocolate.

Shape the mixture into small balls and mix these into the ice cream mixture.

Freeze for approx. 3 hrs., stirring every 20-30 mins. with a spoon.


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