Kat eats local

Raw vegan cookie dough ice cream

Not long ago, I was having one of those days where when a recipe for raw vegan cookie dough shows up in your Google Reader (ahem, yes, still haven’t switched), you get up and go to the kitchen and make it. I used macadamias and pecans instead of cashews and walnuts and added a bit of honey because my banana was slightly underripe, and the result was delicious. It also made a ton, so I decided to freeze some. And then I had a brain wave – cookie dough ice cream.

It’s easy – make the cookie dough, then freeze some into little chunks, about the size you would want them in your ice cream. Then when you make banana soft serve or your favourite other ice cream, toss the chunks in right at the end, so they get chopped in a little – or just stir them in.


Next up? I’ll have to figure out a new version of dulce de leche ice cream.