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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)


For the peanut butter ice cream

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


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!