Cool off this summer with one (or two) scoops of this rich and indulgent raw chocolate cookie dough ice cream. For a real treat yourself moment, drizzle melted raw chocolate over the top and find yourself in ultimate choco heaven! This recipe doesn’t require any ice cream maker, nor does it take hours to prepare. Just simply freeze the cookie dough for a delicious frozen treat that tastes like ice cream! This recipe is: Vegan, gluten free & refined sugar free
Makes: 6-7 scoops
400g white butter beans, pre cooked
170g / ½ cup cashew butter
4 tbsp date syrup
2 tbsp date / coconut sugar
2 tbsp gram flour
2 tbsp (approx 20g) CHOC Chick Cacao Butter (melted)
2 tbsp (approx 20g) CHOC Chick Cacao Powder
Pinch of salt
1 x raw chocolate bar, melted (recipe here)
Drain the water from the butter beans and put them into a food processor along with the rest of the ingredients except the cacao powder.
Process until you have a smooth dough, then divide the cookie dough between two small bowls. In one of the bowls, stir in the cacao powder until well combined.
Grab yourself a large ice cream scoop and layer 1 tbsp of the chocolate cookie dough and 1 tbsp of the regular cookie dough. Repeat this until you have a full scoop, then scoop onto a lined tray. Repeat this step with the rest of the cookie dough, then place the tray in the freezer.
Remove the cookie dough from the freezer 10-15 minutes prior to eating, then serve in a cone with melted raw chocolate.