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Chocolate Cookies n’ Cups Ice Cream (vegan, paleo)

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Chocolate Cookies n’ Cups Ice Cream

I'm just getting on the homemade ice cream wagon and I don't think I'll be getting off anytime soon! I love how easy this is to make, and how I don't miss dairy AT ALL when I eat it. Cashews are magical.
Prep Time30 minutes
Cook Time7 hours
Course: Dessert
Keyword: ice cream
Servings: 6

Equipment

  • immersion blender
  • ice cream container or loaf pan

Ingredients

  • 2.5 cups raw cashews
  • 1/2 cup coconut milk
  • 1/3 cup pure maple syrup, Lakanto maple syrup, or raw honey
  • 1.5 tsp collagen / gelatin
  • 2 oz baking chocolate chopped
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp lemon juice
  • 1/2 cup chopped almond butter cups or candy of choice
  • 1/2 cup cookie chunks I used my vegan power cookies

Instructions

  • Place ice cream container or loaf pan in freezer to chill.
  • Place the cashews in a bowl and cover with boiling water for 30 minutes.
  • Sprinkle the gelatin over coconut milk in a saucepan and leave for 15 minutes.
  • Drain and rinse the cashews and transfer to an immersion blender. Add 1 cup water and the maple syrup. Blend until smooth.
  • Transfer to saucepan and set to medium heat, whisking to dissolve the collagen (which should be slightly foamy on top). Once it’s dissolved, add the chopped baking chocolate and stir until just melted. Be very careful not to overheat.
  • Transfer back to blender and add cocoa, vanilla, sea salt, and lemon juice. Blend until smooth.
  • Pour into chilled containers and chill in freezer for 6 hours.
  • Let sit out on counter for 10-15 minutes before eating.

Notes

Notes: will keep well for 3 weeks, covered
  • cookie, cup, baking chocolate
  • found these almond butter cups at Costco
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Cookie Dough Power Bites (vegan, paleo, gluten-free)

These no-bake power bites are a delightful, energizing treat that are great for satiating a candy craving, or for fueling your workout. I created them when I was thinking of what to do with the excess No-Cow bars I have lying around because my boyfriend has a subscription on Amazon. We got sick of them and he forgot to cancel, so now we have them lying around. They have a chewy, cookie-dough like texture, are plant-based, 1g of sugar, and 21g protein. That’s hard to find in a protein bar, y’all. But, like I said, we overdid it so now we have too many.

I’m thrilled with how these turned out and will definitely make them again. They’re super easy to modify so make them your own!

Prep time: 15 minutes

Total time: 45 minutes (with 30 minutes of setting)

Yields: 8-12 bites

Ingredients

3 No-Cow protein bars (I like peanut butter cacao chip, can also sub any chewy vegan protein bar / cookie)

1/4 cup nut butter (I used peanut)

2 tbsp coconut oil

1 tbsp lakanto mapke syrup, raw honey, or pure maple syrup

6 drops monk fruit or stevia liquid

2 tbsp full fat coconut milk or other non-dairy milk

2 scoops vegan protein powder (I used @orgain peanut butter 😂, see a pattern?)

2 scoops collagen

3 tbsp maca powder

For the chocolate glaze:

1.5 cups Lily’s chocolate chips

1 tbsp coconut oil

Instructions:

  1. Melt the glaze ingredients in a glass bowl over a saucepan on a low simmer (or microwave)
  2. Chop the no cow bars into small pieces.
  3. Warm the peanut butter and coconut oil enough to mix.
  4. Add the remaining ingredients until a thick dough-like texture is formed.
  5. Form 8-12 small balls with the dough and then dip in the melted chocolate. Drop onto a parchment paper lined baking sheet.
  6. Freeze for at least 30 minutes and then store in a container in fridge or freezer.