Vegan Cookie Dough Ice Cream

Feel good about dessert with this vegan treat. Who says ice cream can't be both delicious and nutritious?


  • Ice cream:
  • 1/3 cup almond milk
  • 4 frozen bananas, chopped
  • 3 tablespoons ABC nut butter (almond, Brazil nut, and cashew butter blend)
  • Tiny pinch of salt
  • Cookie dough:
  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/4 cup coconut cream
  • 1/2 cup coconut sugar
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 1/2 cups coconut flour
  • 1 tablespoon cacao nibs


  1. Combine all ice cream ingredients in a blender and blitz until smooth and creamy.
  2. Transfer to a plastic container and place in the freezer while you make the cookie dough.
  3. In a bowl, combine the almond butter and coconut oil, then stir in the coconut cream. Add the coconut sugar, maple syrup, cinnamon and salt and continue to whisk until combined.
  4. Using a wooden spoon, fold in the coconut flour and cacao nibs.
  5. Transfer mix to a surface lined with parchment paper. Spread out evenly then roll up into a cylinder and place in the freezer to firm for 30 minutes to an hour.
  6. Remove ice cream and cookie dough from freezer. Crumble pieces of cookie dough on top of the ice cream and stir through. Get yourself a scoop and a whole lot of happiness.