Natural Balance Foods

Nākd Cashew Cookie Dough Ice Cream

Wallflower Girl Cookie Dough Ice Cream

Looking for a healthy alternative to the classic ice-cream flavour? Well, look no further as Aimee Ryan from Wallflower Girl has sent us this awesome recipe using coconut milk and Nākd's Cashew Cookie & Cocoa Delight bars. This recipe serves eight people and takes only 15 minutes to prepare before an overnight freeze.


What you need:

  • 2 Nākd Cashew Cookie Bars, cut into 1cm chunks
  • 2 Nākd Cocoa Delight Bars, cut into small chips
  • 120ml / ½ cup maple syrup
  • 1 tbsp vanilla extract
  • 720ml / 3 cups coconut milk
  • 2 tbsp arrowroot powder


Putting it all together:

  1. Mix 60ml (or a ¼ cup) of coconut milk with the arrowroot powder in a small bowl and put aside for later.
  2. Combine the rest of the coconut milk with the maple syrup into a large saucepan and bring to a boil. When the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid before removing from the heat and stirring in the vanilla.  
  3. Chill the mixture in the fridge until cold and give it a good mix. During the last few minutes of churning, add in the cocoa delight chips and cashew cookie chunks. 
  4. Put your ice cream mixture into a freezer-safe container and freeze overnight, or for at least three hours.

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