Ingredients:
- 2 Cups raw cashews, soaked overnight, drained
- 1 Cup water + more as needed
- 1 Cup raw date syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- dash of salt
- 1 batch of my Raw Cookie Dough Poppers, cut into quarters
Directions:
- In your blender, add your cashews and water and blend until smooth & creamy (if your mixture is too thick, add 1 Tablespoon of water & blend and repeat until desired consistency is reached). I moved my mixture into a large mixing bowl. Mix in your date syrup, vanilla extract, dash of salt, and blend until fully incorporated.
- If you have an ice cream maker, add it to your mixer & prepare your ice cream per instructions. Once your ice cream is done, stir in your cut cookie dough poppers and place in a freezer-safe container. If you don’t it’s okay! Just pour it into a freezer-safe container and freeze for 1 hour, add to your blender and blend until smooth. Stir in your cut cookie dough poppers and freeze until firm.
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Enjoy eating whole!
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