COOKIE DOUGH, CINNAMON ICECREAM

COOKIE DOUGH, CINNAMON ICECREAM

 

COOKIE DOUGH, CINNAMON ICECREAM

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



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

COOKIE DOUGH

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

TOPPINGS

  • Cookie dough
  • Caramelised pecans

      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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