Cook
30m
Ingredients
Method
Turn cooking mode on
Make the condensed milk
1.
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
1 can Full-fat coconut milk
1/2 cup Honey
2.
Remove from heat and let it cool.
Make the cookie dough
1.
In a bowl, combine almond flour, nut butter, vanilla extract, maple syrup, and 1 tbsp almond milk. Stir until a dough forms. If it’s too dry, add another tbsp of almond milk. Let it sit for 5-10 minutes to thicken. Roll the dough into small balls or break into chunks. Set aside.
1 cup Almond flour
1/4 cup Nut butter
1 tsp Vanilla extract
2 tbsp Maple syrup
1-2 tbsp Almond milk
2.
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
2 cup Heavy cream
3.
Add in the homemade condensed milk & vanilla extract and mix until combined.
2 tbsp Vanilla extract
4.
Next fold in the cookie dough balls and ½ cup mini chocolate chips.
1/2 cup Mini chocolate chips
5.
Pour the mixture into a bowl or pan and spread it out evenly.
6.
Cover and freeze for several hours or overnight until solid.
7.
When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired. It should be ready to scoop right away!
For
6
M
I
2
cup
Heavy cream
2
tbsp
Vanilla extract
1
can
Full-fat coconut milk
1/2
cup
Honey
1
cup
Almond flour
1/4
cup
Nut butter, like almond or peanut butter
1
tsp
Vanilla extract
2
tbsp
Maple syrup
1-2
tbsp
Almond milk
1/2
cup
Mini chocolate chips
Sub one can of condensed milk for the homemade version below.
Only visible to you
Made it?
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Make the condensed milk
1.
In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes.
1 can Full-fat coconut milk
1/2 cup Honey
2.
Remove from heat and let it cool.
Make the cookie dough
1.
In a bowl, combine almond flour, nut butter, vanilla extract, maple syrup, and 1 tbsp almond milk. Stir until a dough forms. If it’s too dry, add another tbsp of almond milk. Let it sit for 5-10 minutes to thicken. Roll the dough into small balls or break into chunks. Set aside.
1 cup Almond flour
1/4 cup Nut butter
1 tsp Vanilla extract
2 tbsp Maple syrup
1-2 tbsp Almond milk
2.
In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form.
2 cup Heavy cream
3.
Add in the homemade condensed milk & vanilla extract and mix until combined.
2 tbsp Vanilla extract
4.
Next fold in the cookie dough balls and ½ cup mini chocolate chips.
1/2 cup Mini chocolate chips
5.
Pour the mixture into a bowl or pan and spread it out evenly.
6.
Cover and freeze for several hours or overnight until solid.
7.
When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired. It should be ready to scoop right away!
For
6
M
I
2
cup
Heavy cream
2
tbsp
Vanilla extract
1
can
Full-fat coconut milk
1/2
cup
Honey
1
cup
Almond flour
1/4
cup
Nut butter, like almond or peanut butter
1
tsp
Vanilla extract
2
tbsp
Maple syrup
1-2
tbsp
Almond milk
1/2
cup
Mini chocolate chips
Sub one can of condensed milk for the homemade version below.
Only visible to you
Made it?
Cancel
