Dairy-Free Vegan Cookie Dough Ice Cream Bars
Made with Native Forest Organic Simple Coconut Milk by @upbeetandkaleingit
You need to try these cookie dough stuffed ice cream bars! They are rich, creamy and studded with cookie dough in every bite. Plus they’re made with healthy ingredients, no-churn and entirely dairy-free.
Ingredients:
ice cream:
ice cream:
- 1 cup soaked cashews, rinsed and drained
- 1/2 cup Native Forest Organic Simple Coconut Milk
- 1/4 cup maple syrup
- 1/2 cup water
- 1/2 tbsp vanilla extract
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1/4 cup unsweetened almond milk
- 4 large pitted medjool dates
- 1/4 tsp almond extract
- 1/4 cup runny peanut butter or nut butter
- 1/4 cup chocolate chips
- 1 1/3 cup chocolate chips
- 1 tbsp coconut oil
- Blend soaked cashews, coconut milk, maple syrup, water, and vanilla until smooth.
- Pour the mix into a parchment-lined loaf pan.
- In a food processor, blend oat flour, almond flour, almond milk, dates, almond extract, and peanut butter.
- Fold chocolate chips into the dough.
- Drop clumps of dough into the ice cream mix in the loaf pan.
- Freeze for 6-8 hours. Cut into bars.
- Melt chocolate chips and coconut oil.
- Dunk each bar in melted chocolate and place on a parchment-lined baking sheet.
- Freeze for another 30 minutes and enjoy!
