Dairy-Free Espresso Cookie Ice Cream

The creamiest, no-churn dairy-free ice cream you can make right at home using simple ingredients!

1 cup cashew milk (I used homemade – recipe is on my website!)
1/2 cup espresso nib peanut butter (I used @eliotsnutbutters – code OLIVIA15 for 15% off your order – but you can sub any nuts butter)
1/2 cup coconut cream
1/2 cup coconut sugar
1/8 cup coconut oil
1/4 cup dairy-free chocolate chips (I used @lakanto)

Edible gluten-free cookie dough:
1/2 cup peanut butter
1 tbsp maple syrup
2 tbsp almond flour
1 tbsp vanilla protein powder (or collagen, or another tbsp almond flour)
1/4 tsp vanilla
1/4 tsp salt

Combine all the ice cream ingredients in a food processor apart from the chocolate chips and pulse until smooth. Add your chocolate chips and pulse a few times. Pour your mixture into a freezer-friendly dish and seal. Freeze for 2-3 hours, stirring every 30 min for the first 2 hours to ensure it doesn’t get icy. While the mixture is freezing, make your edible cookie dough by simply mixing all your ingredients together until a dough forms. Be sure to sample as you go and add more salt, sweetener, or extra add-ins! You can add this to the ice cream anytime after the first 30 minutes (waiting 30 minutes ensures that it won’t just sink to the bottom 🍪). When ready to eat, let your ice cream sit at room temperature for 10-15 minutes before scooping to allow it to soften. Enjoy!!

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