-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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