Raw Cookie Dough Ice Cream

5 Jun

Processed with Rookie

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:

  1. 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.P1080154 P1080158 P1080163
  2. 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.
  3. Enjoy eating whole!Processed with Rookie Processed with Rookie

 

 

One Response to “Raw Cookie Dough Ice Cream”

Trackbacks/Pingbacks

  1. Raw Cookie Dough Poppers | Eating Whole - June 5, 2014

    […] are delicious on their own!  As a cookie dough ice cream fanatic, I just HAD to make raw cookie dough ice cream with these delish […]

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