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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