Homemade Cookie Dough Ice Cream Bars

Ingredients

• 1.5 cup Raw cashews (Soaked for 4 hours)
• 1 cup Thick coconut cream
• 0.333 cup Maple syrup (For the ice cream base)
• 1 tsp Vanilla extract (For the ice cream base)
• Fleur de sel (A pinch)
• 1 cup Almond flour (For the raw dough)
• 0.25 cup Peanut butter (For the raw dough)
• 3 tbsp Maple syrup (For the raw dough)
• 1 tsp Vanilla extract (For the raw dough)
• 0.333 cup Dark chocolate chips (For the raw dough)
• 1.5 cup Dark chocolate (At least 70% cacao; for the coating)
• 1 tbsp Coconut oil (To melt together with the chocolate)

Steps

1. 1

   Soak the cashews for 4 hours. This step is essential for achieving a smooth, non-grainy base.

2. 2

   Blend the soaked cashews with the thick coconut cream, maple syrup, vanilla extract, and a pinch of fleur de sel until completely smooth, with no grainy residue.

3. 3

   In a bowl, mix the almond flour, peanut butter, maple syrup, vanilla extract, and dark chocolate chips until the mixture holds together, forming raw cookie dough.

4. 4

   Pinch off small pieces of the cookie dough and drop them into the ice cream mixture.

5. 5

   Pour the mixture with the dough pieces into popsicle molds.

6. 6

   Insert the sticks into the molds and freeze overnight.

7. 7

   Melt the dark chocolate together with the coconut oil until smooth and pourable.

8. 8

   Remove the bars from the molds and dip them one at a time into the melted chocolate and coconut oil, coating them completely.

9. 9

   Freeze the bars for an additional 10 minutes, until the chocolate shell has set.

Notes

The source does not specify the number of molds or the exact yield; the yield is estimated at 8 bars. The dough is described as safe to taste because it contains neither eggs nor raw flour. The source indicates overnight freezing but does not provide a specific temperature.

Nutrition per serving

• dessert
• ice cream bars
• no-bake
• vegetarian
• egg-free
• frozen
• chocolate
• cookie dough