for 4 person

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

How it's done

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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