Vegan and Gluten Free Cookie Dough and Coffee Ice Cream
Recipe Type: Breakfast, Dessert
Serves: 2 pints
Raw cookie dough:
  • makes about 18 small balls
  • 2 TBL creamy peanut butter
  • 1 TBL coconut oil, softened but not melted
  • 1 TBL maple syrup
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • small pinch salt
  • ½ cup mini chocolate chips
Coffee coconut ice cream:
  • 2 cups of strong ass black coffee
  • 2 cans of full fat coconut milk
  • drizzle of maple syrup, sweetened according to taste
Raw Cookie Dough:
  1. In a bowl add all the ingredients, and using your hands mix everything together. Form small balls and try now to eat them all.
  2. Can be stored in fridge, covered, for up to a week.
Coffee Coconut Ice Cream
  1. In a vitamix add in the two cans of coconut milk with the 2 cups of black coffee. Drizzle in the maple syrup ( maybe ½ – 1 cup) and blitz until fully frothy and mixed.
Ice Cream
  1. Churn the coffee + coconut milk mixture in the ice cream maker, according to machine instructions.
  2. After reaching desired soft serve consistency, transfer half the ice cream into container. Add in about half the cookie dough balls. Pour in the rest of the ice cream and then add in the remaining cookie dough balls. If you want, mix it around but be gentle and quick. Put in freezer to firm up.
Recipe by Honest Cooking by Mercato Fabbrica at