Visiting Manna this past weekend and having their delicious vice cream & cookie semi-freddo has fuelled by obsession with the ice-cream/cookie dough combo; so, I decided to combine my nicecream and flapjack recipes to create the ultimate CHOCOLATE CHIP COOKIE DOUGH ICE-CREAM at let me tell you, it is absolutely delicious!

If you’d like to make this bowl of chocolatey deliciousness for yourself, then just follow the recipe below ▽▼▽

Ingredients

Cookie Dough

• 4 cups oats
• 2 cups non-dairy margarine
• 1 cup demerara sugar
• 1 cup molasses sugar
• 2 tablespoons golden syrup
• 2 tablespoons lotus spread (optional, but SO worth it)
• 1 bag vegan chocolate chips

Ice-cream

• 4 bananas
• 1/2 cup coconut milk
• 2 tablespoons cacao powder
• 1 drop vanilla essence

Instructions

Cookie Dough

• Put the oats + butter in a bowl and mix together
• Add in the sugar, golden syrup + lotus spread and mix in
• Add in chocolate chips and stir
• Roll mixture into small balls
• Place cookie dough balls in a container in the freezer for at least 1 hour

Ice-cream

• Peel bananas, chop into small chunks & freeze for at least 2 hours
• Place chopped bananas in the blender with the cacao, vanilla essence and coconut milk & blend for about 1 minute or until smooth

Serving

• Place nice-cream and cookie dough balls in a bowl – to make it look (and taste) extra yummy, drizzle melted vegan chocolate on top
• Enjoy your delicious dessert!