I am such a fan of frozen desserts on a stick – they’re fun for kids and adults alike, can be made days (or weeks!) in advance and there’s literally no washing up after they’re served. And who better to craft something extraordinary for us than the plant-based ice cream queen herself, Emma Maertenss @emmamaertenss? She’s gone all out with the cookie dough pieces, creamy vanilla ice cream and crisp chocolate coating – an all-in-one dessert that’s simply perfect. But what I also love about this recipe is that you can skip all the fancy stuff and simply whip up the vanilla mixture, set that in silicone ice cream moulds* and you’ve got a deliciously creamy plant-based ice cream made with quality ingredients and next to no effort.
Makes 8
+ soy free
+ freezer friendly
Ingredients
Raw cashews
Coconut cream
Rice malt syrup
Vanilla extract
Dark chocolate
Macadamia oil or Coconut oil
Method
This recipe can be found on page 146 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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