And this recipe is special because it is the first time I used vegan butter. I had steadily avoided using vegan butter for any raw food because I was concerned it seemed processed – but I had made this raw cookie dough before using coconut oil and it was too greasy so I wanted to try vegan butter this time and it worked well, helping keep my dough just the right texture! I still advise anyone looking into vegan products to look closely at ingredients, just because it technically is vegan, doesn’t always translate into healthy.
makes 5 cups of ice cream
- 3/4 cup cashew butter
- 1 tbsp plant milk
- 1/4 cup coconut palm sugar
- 3 tbsp vegan butter (I used this brand for the first time, awesome! You can probably find it at your supermarket. )
- 1 tsp pure vanilla paste (I use this brand: keeps forever, intense fresh vanilla flavor
- 1/2 cup almond flour
- 1/2 cup vegan chocolate chips (I use this brand – PETA says its vegan!)
- 8 frozen bananas
- 1/2 cup coconut cream (I use this brand) or fresh coconut meat from a Young Thai coconut
- 1/4 cup nut milk
- 1 tsp vanilla paste
- 1 cup chunks of homemade cookie dough
To make the cookie dough, blend all cookie dough ingredients (except the chips), adding the flour last, a little at a time, until mixture is crumbly. Use your fingers to work the chocolate chips in next. Put the mixture in an air-tight container or ziplock bag, and freeze for at least 30 minutes.
To make the ice cream, add all ice cream ingredients to blender, and blend until ultra creamy. Put in a freezer-safe container with lid, or line a loaf pan with parchment paper and spoon ice cream into it, mix in chunks of cookie dough, cover with a layer of parchment and freeze mixture for at least 2 hours, or overnight. Some say that with no churn ice cream, it makes it creamer to stir it every 20 minutes for the first few hours. I have never done that, but I figured it was worth mentioning! Happy ice-creaming!