Chocolate Cashew Cookie Dough Nice Cream

Chocolate Cashew Cookie Dough Nice Cream is proof that “clean eating” can be indulgent and delicious.

More often than not, we’re running into people who follow special dietary restrictions. Paleo, GF, dairy-free, all-the-above…I’ve been there. The past few months I’ve had to eliminate A LOT of my usual food groups to try and heal my “leaky gut.”

I can deal with no bread. No corn? Easy, peasy. But no ice cream? AAAHHHH. Had a hard time coming to terms with that one.

Of course, my ‘need-to-avoid-ice-cream’ dilemma turned into a ‘how-can-I-eat-ice-cream-without-eating-ice-cream’ challenge. And, this is what I came up with.

Sure, it’s not ice cream. I get that. But when a girl gets the urge to dig into a tub of Ben & Jerry’s, this is honestly just as good as the “real” stuff. Plus, you feel a lot better after slurping this down than you do digging into a tub of refined sugar and weird-A thickeners.

Ingredients

• Cashew Cookie Dough
• 2 cups roasted cashews
• 2 Tbsp. pure maple syrup
• 1/2 tsp vanilla
• 1/4 cup coconut flour
• 1/4 tsp salt
• 1/4 cup your fave chocolate (dairy-free if needed)
• Chocolate Nice Cream
• 1 can coconut cream
• 4 frozen bananas
• 2 Tbsp. cocoa powder
• 1 tsp. cinnamon
• 1 tsp. vanilla extract

Instructions

1. Cashew Cookie Dough
2. If cashews aren't already roasted, roast them on a baking sheet in the oven at 350 degrees for 12 minutes. The cookie dough will taste much better if you use roasted cashews!
3. Put cashews in a food processor and blend for 5 minutes. The cashews should form a sticky, crumbly dough. You don't want to get to the point where it turns into cashew butter.
4. .............................

for full instruction please see : www.kiwiandcarrot.com

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