N?kd Cashew Cookie Dough Ice Cream

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N?kd Cashew Cookie Dough Ice Cream

Suitable for vegans
Category Dessert
Serves 8
Preparation Overnight chilling
Cooking 20 minutes churning

Rating: Rated 0 / 5 (0 ratings)

A healthier take on the classic cookie dough ice cream flavour. Using a coconut milk base and N?kd's Cashew Cookie & Cocoa Delight bars, this ice cream is filled with wonderful textures and flavours, whilst remaining very reminiscent of the classic ice cream flavour.


  • 720ml / 3 cups coconut milk
  • 120ml / ½ cup maple syrup
  • 2 N?kd Cashew Cookie Bars, cut into 1cm chunks
  • 2 tbsp arrowroot powder
  • 1 tbsp vanilla extract
  • 2 N?kd Cocoa Delight Bars, cut into small chips


Stage 1

Mix 60ml / ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.

Stage 2

Pour the rest of the coconut milk and maple syrup into a large saucepan and bring to a boil. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and alcohol.

Stage 3

Chill the mixture in the fridge until cold and churn. During the last few minutes of churning, add in the cashew cookie chunks and cocoa delight chips.

Stage 4

Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.


N?kd Cashew Cookie Dough Ice Cream


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Recipe author

Added by: VeganRecipes
Added on: 23rd September 2014

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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