Sunday, March 1, 2015

Vegan Cashew Based Cookie Dough Ice Cream

I used the same recipe from my previous cashew based vanilla ice cream post but just replaced the chocolate chips with chunks of Hampton Creek "Just CookieDough"

For the tiny cookies, I rolled 1/2 teaspoon balls of the cookie dough and baked for only 4 minutes in a preheated 375 degree F. oven. I scooped the ice cream into vegan waffle cones and topped it with all natural organic maraschino cherry (free of artificial color) both that I bought at Whole Foods!!!

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