This family favourite recipe is in The Whole Scoop ebook. It’s from one of my faves in the book: Chocolate chip cookie dough ice cream with cashew milk ice cream. I can’t help but dig through the tub for the cookie dough bits, is that just me?!
But I’m gonna give it to you here just in case you don’t buy the book, cos you still need this. Just do me a favour and make yourself pint of the whole thing sometime, so you can get the full experience, k?! Cos it’s so fun to make your own completely from scratch and I promise these bites are a thousand times better swirled into delicious creamy smooth, ice cream goodness.
To make 4 cookies or a small pot of dough
3 tbsp blanched almond flour (not almond meal) or finely ground almonds
2 tbsp coconut flour
1 tbsp maple syrup
1 tbsp coconut oil
1 tbsp arrowroot starch
1/4 tsp vanilla
Pinch pink salt
2 tbsp mini chocolate chips (I like these and these)
This is a really easy one! Mix the almond flour with the coconut and arrowroot flours, and salt. Next add in the maple syrup, coconut oil, vanilla, and chocolate chips, and stir until the mixture forms a rough ball. Now pull it together with your hands until all the little pieces are incorporated into a nice cookie dough. In the book I make tiny pieces with it to toss into the just churned ice cream, but you can also use a cookie scoop or your hands to flatten it into small cookies. Place them on parchment paper and set the in the fridge to harden to a perfect chewy cookie dough consistency and then indulge!