Vegan Cookie Dough Ice Cream

Yes, this is a vegan dessert and it’s not Paleo but I promise that I am posting a Paleo one in just a bit. I wanted to post this because holy shizz, I love cookie dough ice cream and this recipe from Minimalist Baker looks amazing and not too difficult.

Ice Cream

  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

Cookie Dough

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (Minimalist Baker likes Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk


  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
  9. Serve and enjoy!

Halloween Bleeding Brain Cupcakes

Okay, so this is really 3 recipes combined to make one awesome treat, but it’s a Paleo dessert from PaleOMG and there is still time to make it for your parties tonight!
  1. Make the cupcakes then let cool completely.
  2. While the cupcakes cool, make the raspberry caramel then set aside to cool slightly, but stay warm.
  3. Then make the buttercream. Once the buttercream is whipped, place in piping bag and frost cupcakes into a brain shape (this is a great, short instructional video).
  4. Once frosted, use a spoon to drizzle on raspberry caramel however you see fit!
  5. That’s it! Now eat zombie brains!
*If you don’t have the PaleOMG cookbook (you should totally get it, duh!), you can also use this Vanilla Buttercream recipe or this Dairy-Free Buttercream recipe instead!

Ooey Gooey Chocolate Chip Pumpkin Bars

Well, according to Starbucks and Facebook, pumpkin season is here! So here is a treat from Juli at PaleOMG for you to try!

Ingredients (makes 16 bars):

  • ¾ cup pumpkin puree
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 cup coconut sugar
  • 1 Tablespoon pumpkin pie spice
  • ½ cup dark chocolate chips (original used enjoy life mini chocolate chips)


  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 glass baking dish with ghee, coconut oil or butter.
  3. Mix all ingredient together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.
  7. Serve and enjoy!

Nut Butter Fudge, Saturday Sweets

Paleo Parents has a delicious looking fudge on their blog, courtesy of Just Enjoy Food. Life is too short to not eat fudge.


  • 1 cup organic nut or seed butter (choose your favorite: peanut, almond, cashew or sunbutter)
  • 3/4 cup coconut oil
  • 1/3 cup cocoa powder
  • 3 Tablespoons hydrolysate collagen gelatin (can order on Amazon or find at some health food stores)
  • 1/4 teaspoon sea salt
  • 1/3 cup raw honey
  • 1 Tablespoon vanilla extract


  1. Line a 8×8 pan with parchment paper.
  2. Add the nut butter and coconut oil to a medium saucepan and heat over medium, stirring with a metal whisk until the coconut oil melts.
  3. Add the cocoa powder, collagen, salt and honey and stir until combined.
  4. Once the fudge is completely mixed together, take off the heat and stir in the vanilla extract.
  5. Pour the fudge into the pan and put in the refrigerator at least 2 hours. Cut with a sharp knife and serve. Store in the refrigerator or freezer.
  6. Serve and enjoy!

Peanut Butter Cream Pie (Saturday Sweets)

PaleOMG has another sneak peek book recipe on her blog and it looks so freaking delicious. (And no, it doesn’t actually have peanuts.)

Ingredients (makes a 10 inch pie):
For the filling:

  • 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
  • 2⁄3 cup sunflower seed butter
  • 1⁄4 cup honey
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon ground cinnamon
  • 1 Tablespoon powdered gelatin, divided

For the crust:

  • 1 cup raw cashews
  • 1⁄2 cup raw almonds
  • 2⁄3 cup coconut sugar
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄4 cup (1⁄2 stick) butter, melted
  • 1⁄2 teaspoon vanilla extract
  • pinch of fine sea salt

For the toppings:

  • 1 batch Whipped Cream (page 296 in Juli’s cookbook)
  • 1⁄2 cup dark chocolate chips


  1. Refrigerate the cans of coconut milk overnight to help the coconut cream separate from the coconut water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the white, creamy layer and reserve the coconut water for drinks and shakes.
  2. Make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
  3. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust a bit.
  4. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the sunflower seed butter, honey, vanilla extract, cinnamon, and coconut cream until smooth and well combined. Once smooth, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
  5. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 3 hours, until firm.
  6. Once the pie is firm, make the whipped cream. (If you don’t have her cookbook, you can make your own or use store bought.)
  7. Melt the chocolate in a double boiler or in a bowl in the microwave. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern. Pipe the whipped cream on top of the pie as desired and serve immediately.
  8. Store the pie in the refrigerator, covered, for up to 1 week.

Bite Size Paleo Lemon-Raspberry Cups

Try these yummy dessert cups from Paleo Newbie today!

Ingredients (makes 14-16 mini-cups):
Cups (Crust)

  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, finely chopped
  • 1/4 cup of coconut oil, melted
  • 3 Tbsp raw honey
  • 1/2 tsp pure vanilla extract
  • Pinch of salt

Lemon Custard & Jam (Filling)

  • 1/2 cup fresh lemon juice
  • 3 eggs
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • About 1/2 cup of raspberry jam ( Use your favorite or make fresh with this easy recipe: Paleo Raspberry Jam )
  • About 16 fresh raspberries


  1. Preheat oven to 350-degrees F.
  2. Grease bottom and sides of a mini-muffin pan.
  3. Combine all the cup ingredients above into a bowl and mix well by hand.
  4. Press into the bottom and sides of each well to form a cup.
  5. Bake unfilled cups 8-10 minutes, or until shells are lightly browned.
  6. Remove from oven and allow to cool.
  7. Next prepare the custard filling…

Lemon Custard & Jam

  1. Whisk the 3 eggs.
  2. Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.
  3. Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
  4. When thickened, remove from heat and set aside.
  5. Place a 1/2 – 1 tsp of raspberry jam in the bottom of each cup.
  6. Next fill each to the top with lemon custard.
  7. Top with a fresh raspberry.
  8. Keep refrigerated until ready to serve.

No Bake Blueberry Bliss Bars (Saturday Sweets)

My Whole Food Life has s delicious dessert that only has 5 ingredients, and doesn’t have to be baked at all!

Blueberry Bliss Bars


  • 2 cups creamed coconut (you can probably also use coconut butter)
  • 2 cups fresh blueberries (frozen, thawed might work too)
  • 1/4 cup maple syrup
  • 2 tsp ground vanilla beans


  1. Combine all ingredients in a food processor until the mixture is smooth.
  2. Line an 8×8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
  3. Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
  4. Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
  5. Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
  6. Once the mixture is firm, lift the whole thing out by the edges of parchment paper.
  7. Use a pizza cutter to cut into squares.
  8. Store these bars in the fridge  in an airtight container, with a piece of parchment between each bar. They should last at least a week in the fridge and you can also freeze them for longer storage. Enjoy!

Note: Some brands of creamed coconut will cause these to stay soft in the fridge. If you find that happens to you, just pop the bars in the freezer instead. You can also use coconut butter in place of creamed coconut


Happy Monday-3 recipes!

Here is a classic, Chicken Parmasen, but lightened so that you can enjoy it guilt free. You could also use zoodles in place of the pasta.

Ingredients (8 servings):

  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
  • 3/4 cup seasoned breadcrumbs (recipe used whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup reduced fat mozzarella cheese
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray


  1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt butter in another bowl.
  3. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
  4. Place on baking sheet and repeat with the remaining chicken.
  5. Serve and enjoy!


Here is a delicious dessert from PaleOMG, Salted Raspberry Caramel Ice Cream (Saturday Sweets)

Ingredients (makes about 1.5 cups):

  • 1 cup heavy cream or full-fat coconut milk
  • 1 cup fine maple sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon coarse sea salt (extra for garnishing)
  • 1 10 ounce bag of frozen raspberries
  • 1 tablespoon honey
  • Your choice of ice cream (Juli used Vanilla Coconut Bliss Ice Cream or you could make your own vanilla ice cream)


  1. In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined.
  2. Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon.
  3. Remove from the heat, let cool.
  4. Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds.
  5. Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften.
  6. Pour raspberry caramel sauce over ice cream and top with coarse sea salt.
  7. Serve and enjoy!


Spaghetti Squash Noodle Bowl and Lime Peanut Sauce Recipe (Meatless Monday) from The First Mess


For the Noodle Bowl

  • 1 large spaghetti squash, cut in half lengthwise + seeds scooped out
  • 4-5 kale stalks (7-8 if you’re using lacinato), stems removed
  • 1 shallot, peeled
  • 1/2 cup chopped toasted nuts of your preference (I used cashews)
  • 3 Tbsp sesame seeds (toasted, raw, whatevs)
  • chopped leafy herb, optional (cilantro, mint, thai basil etc)
  • 1 bunch of broccoli, cut into florets
  • salt and pepper

lime peanut sauce ingredients:

  • 1/2 inch fresh ginger, peeled + rough chopped
  • 2 cloves of garlic, peeled + rough chopped
  • 1-2 tsp sriracha (or other hot sauce you like)
  • 2 Tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
  • 1 lime, peeled + chopped
  • 1 Tbsp rice vinegar (or apple cider/white wine vinegar)
  • 2 tsp agave (or honey etc)
  • 1.5 Tbsp tamari soy sauce
  • little scoop of extra virgin coconut oil (optional)
  • tiny splash of toasted sesame oil
  • 1/2 cup grapeseed oil


  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
  3. While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.
  4. Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.
  5. Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
  6. When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness.
  7. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
  8. Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.
  9. Serve and enjoy!

Saturday Sweets-Paleo Coconut Bars

So technically these bars from Momma Young At Home are considered breakfast bars, but I think that they would make a good dessert too 🙂

Ingredients (makes 16 squares):

  • Coconut oil
  • 2 eggs
  • 1 banana
  • ¼ cup honey
  • ½ tsp vanilla
  • ⅓ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 4 Tbsp coconut milk
  • ½ cup chopped pecans


  1. Preheat oven to 350 degrees. Use the coconut oil to grease an 8×8 pan.
  2. Crack your eggs into a medium sized bowl and quickly whisk them up.
  3. Mash your banana and add it to the bowl with the eggs; add the honey and vanilla as well.
  4. Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.
  5. Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.
  6. Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.
  7. Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them – when the edges are golden brown and the center is firm, they’re done!
  8. Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag.
  9. You can defrost them quickly by popping them in the microwave for about 30 seconds. You can also pull out a few the night before you want them, and just leave them in the fridge-they’ll be defrosted by breakfast the next morning.

Saturday Sweets-Paleo Strawberry Crumble

Stephie Cooks has a delicious looking recipe for strawberry crumble. Double or triple the recipe, and it makes the perfect dessert for a summer cookout, especially when you serve it with ice cream!

Ingredients (3-4 servings):

  • 4 cups strawberries, halved
  • 2 Tablespoons tapioca starch
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon pure maple syrup

For the crumble topping:

  • 1 cup almond meal/flour
  • ½ teaspoon kosher salt
  • 3 Tablespoons coconut oil or grapeseed oil
  • 3 Tablespoons pure maple syrup


  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, toss together the strawberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
  3. Mix together the ingredients for the toping in a mixing bowl. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown.
  4. Let stand for 10 minutes before serving with ice cream.
  5. Serve and enjoy!