Double chocolate cookie dough ‘nice’ cream

To make the cookie dough: Melt the coconut oil.

Add the honeypeanut butter and vanilla extract and whisk.

Add the almond flourcoconut flour and cocoa. Mix to form a soft dough.

Flatten the dough into a disc that is 1cm thick. Cover in plastic wrap and pop in the freezer for at least 30 minutes to harden.

To make the nice cream: Place the frozen bananascocoa and vanilla extract in a blender. Blitz until you have a smooth and creamy mixture.

Add the honey and coconut oil and blend again to incorporate.

Cut the cookie dough disc into small chunks. Stir the chunks into the nice cream mixture.

Transfer the mixture to a freezer container and freeze until firm.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.


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