Plant-Based Cookie Dough Peanut Butter Ice Cream
Our lovely friend Nadia's Healthy Kitchen has been busy whipping up this insanely delicious ice cream. No machines or churning necessary - super easy and super yummy!
(serves 4-6)
Ingredients:
For the peanut butter ice cream
- 500ml Planted British Oat Drink
- 140g peanut butter
- 120ml maple
- Pinch of salt
For the cookie dough balls
- 55g oat flour
- 65g peanut butter
- 1 ½ tbsp maple syrup
- 1 tbsp coconut oil
- Pinch of salt
- 1 ½ tsp vanilla
- 25g dairy-free chocolate chips
Method
To make the cookie dough balls – add all the ingredients into a bowl and mix until you have a cookie dough batter.
Shape into small balls and set to once side.
Add all the ice cream ingredients into a blender and blend until smooth. Pour into ice cube trays/moulds and freeze for 5 hours.
Once frozen, transfer into a blender and blend until you have a smooth ice cream.
Scoop the ice cream into serving dishes and top with a few cookie dough balls.
Optional – top with melted chocolate/chocolate syrup and enjoy!
