Guilt Free Cookie Dough Ice Cream (!)

December 26, 2017



I was so excited to make this and I'm just as eager to share it, my fingers are agitated with excitement as I type! I meshed the delicious raw cookie dough recipe by the lovely Anna Jones (replacing the honey with coconut nectar) with a refined sugar and dairy free "nice cream".


Cookie Dough Recipe




200g skinned (or not) organic brazil nuts

4 tbsp coconut nectar

2 tbsp coconut sugar

3 tbsp coconut oil (room temp, not melted)

the seeds from 1 vanilla pod or 1 tsp good vanilla extract

100g dark chocolate- a minimum of 70% is recommended and I've discovered that 100% cocoa solids actually works really well in this as the dough is so sweet




  1. Line an approximately 20cm square brownie tin with greaseproof paper.

  2. First put the Brazil nuts into a food processor and blitz until they are a fine four – don’t over-blitz or they will become nut butter OR if you don't have a food processor/ would prefer a chunky texture then you can also finely chop the nuts, it does take a while but their texture is softer than you think and they crumble easily when chopped with a good knife

  3. Add the nectar, coconut sugar, coconut oil and vanilla and pulse gently until the mixture just comes together in a ball. Roughly chop the chocolate into small pieces.

  4. Turn out the dough on to a chopping board and scatter over the chopped chocolate, then use your hands to gently but quickly knead in the chocolate and distribute it through the dough.

  5. Press the mixture into a lined baking tray and pop into the fridge for a few minutes. The longer you leave them, the frmer they will be before cutting – 10 minutes will do, but 30–40 minutes is ideal. 

Nice Cream Recipe




12 medjool dates (soak in hot water for 15 minutes to soften and remove pits)

400ml coconut milk or any non dairy milk

2 tsp quality vanilla extract or the seeds of 2 vanilla pods

300g cashews (soaked for a minimum of 6 hours, ideally overnight)




1. Drain the water from the cashews and add to blender

2. Remove the pits from the dates and chop into quarters or at least into halves, add to blender

3. Cover with the milk(s) and leave to soak for 15 minutes

4. Add the vanilla 

5. Blend, build up to full speed until you get the desired, creamy consistency


Chop the cookie dough into a desirable size, I like mine quite small so I slice the dough into strips and then into cubes which results in plenty of cookie dough to snack on while you wait for the nice cream to freeze! Combine the dough and ice cream in a bowl until you're happy it's suitably chunk filled. Transfer to an air-tight container, then you can choose to have a soft serve consistency by storing it in the fridge or freeze it for a proper ice cream!








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