COOKIE DOUGH, CINNAMON ICECREAM

COOKIE DOUGH, CINNAMON ICECREAM

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

INGREDIENTS

COOKIE DOUGH

55g oat flour
15g coconut oil
15g agave syrup
20g chocolate

TOPPINGS

Cookie dough
Caramelised pecans

LIVING LIFE WITHOUT A PURPOSE IS LIKE HAVING AN ICE CREAM CONE IN YOUR HAND, LETTING IT MELT AND DRIP WITHOUT EATING IT. IT WAS YOURS TO ENJOY, BUT YOU LOST IT!" — RVM

METHOD

  • Whisk the coconut cream in a high speed blender for 20 seconds until fluffy
  • Add remaining icecream ingredients and blend for 20 seconds until combined
  • Pour into an icecream tray
  • For the cookie dough, melt the coconut oil and combine all cookie dough ingredients
  • Roll the cookie dough into 1.5cm balls, and fold into icecream
  • Heat a pan with 1 tsp of coconut oil and pan fry 30g of pecans for 3 minutes with 1 tsp coconut sugar until golden. Stir into icecream
  • Freeze the icecream for 3 hours, and defrost for 15-20 minutes before serving
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