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!

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!

Strawberry Creme Truffles

This recipe from My Whole Food Life looks yummy, easy, and guilt free 🙂

For the filling:
  • 1 cup coconut butter
  • 1 cup sliced strawberries
  • 2 Tbsp maple syrup
For the chocolate:
  • 1 cup dark chocolate chips
  • 3 Tbsp almond milk or milk of choice


  1. In a food processor, mix the filling ingredients together very well.
  2. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
  3. Stick the baking sheet, with all the formed balls in the freezer to firm up.
  4. While the balls are firming up, melt the chocolate.
  5. Using a double boiler method, melt the chocolate chips and the milk.
  6. Stir constantly until all the chips are melted and the mixture is smooth.
  7. Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
  8. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.


These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

Lava Flow Ice Pops

NomNomPaleo has a wonderful popsicle recipe that is sure to please everyone, and is healthier than those store bought pops!

Ingredients (makes about 8 pops):

  • 1 cup fresh or frozen strawberries (143 grams or ⅓ pound)
  • 1½ cup (225 grams or ½ pound) fresh or frozen diced pineapple
  • 1 cup full-fat coconut milk
  • 1 ripe fresh or frozen banana
  • 1 tablespoon honey (optional)


  1. Blitz the strawberries in a blender, and transfer the purée to a measuring cup.
  2. Rinse the blender, and throw in the pineapple, coconut milk, and banana. (Add the honey, too, if you’re using it.)
  3. Blitz until smooth. (If you’re using frozen fruit, you’ll end up with a virgin piña colada!)
  4. Grab some popsicle molds and pour in a little of the strawberry purée into the bottom of each mold.
  5. Add the piña colada mixture until it reaches ⅔ of the way to the top.
  6. Add a little more strawberry purée to each mold, and then top off with the piña colada mixture.
  7. Gently insert the popsicle sticks and put the filled molds in the freezer. Chill for 4 to 6 hours or until solid.
  8. Enjoy!


Saturday Sweets-Triple Chocolate Chipotle Cake Truffles

Do not let this recipe from Civilized Caveman intimidate you. Set aside some time, make it, and share it!
Chocolate Cake
Chocolate Ganache
Dipping Chocolate


Chocolate Cake
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the dry ingredients together.
  3. In a larger bowl, combine the wet ingredients.
  4. Using a mixer on medium-speed, mix the dry ingredients into the wet. Batter will thicken slightly and resemble a pancake batter. Beat till all the lumps are gone.
  5. Pour into a greased, 7 x 10 (or 8 in. squared) pan.
  6. Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
  7. Cool slightly. Break the cake into fine crumbs and cool completely before adding the ganache.
Chocolate Ganache
  1. In a small bowl, combine the oil, cocoa and honey.
  2. Using a whisk or a mixer, beat the ingredients till well combined and there are no lumps of cocoa left.
  3. Add the coconut milk/cream and continue beating till the ganache becomes thick, smooth and glossy.
  1. Mix the ganache and chocolate chips into the cake crumbs. Combine well.
  2. Use a rounded tablespoon, scoop out dough and form into 1-1 1/2 inch round balls.
  3. Set on a parchment covered cookie sheet and place in the freezer for 10-15 minutes to firm up a little.
  4. Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
  5. Stick a long wooden skewer in the bottom of a cake ball and dip it into the chocolate. Pull it out, tapping the stick gently on the glass until the excess chocolate runs off. (The better you get at this, the farther the chocolate sauce will go)
  6. Use a fork to slide the cake ball off the skewer and place it back onto the cookie sheet. Repeat with the other cake balls.
  7. Place the dipped cake balls into the freezer for another 8-10 minutes to let the chocolate set. (Do not let them freeze longer than 10 minutes or condensation will form on the surface of the chocolate, causing the outside to be sticky)
  8. Eat all of the cake balls right away! However, in the event that you DO NOT they can be stored at room temp in an air tight container. For a firmer chocolate coating, place in the freezer for about 5 minutes just before serving. They also taste great when stored in the fridge, although they are less ‘cake’ like and more ‘truffle’ like this way.
Dipping Chocolate
  1. In a double boiler (or metal bowl over a pot of simmering water), melt 1 cup of the chocolate chips.
  2. Once melted add the palm shortening. As it melts, blend it into the chocolate sauce. (Do not over heat the chocolate or it will seize and become dry and lumpy)
  3. Pour the chocolate into a drinking glass for easy dipping.
  4. Makes enough to dip about 20 cake balls IF you take the time to tap off the excess chocolate. If you are not so patient….you may need me to make a little extra.

Saturday Treats

I might go out and buy mango just so I can try this smoothie recipe from Juli at PaleOMG. Easy. Healthy. Won’t heat up the kitchen.

Ingredients (serves 1-2):

  • ½ cup almond milk
  • ½ cup coconut cream (the hard layer at the top of canned coconut milk after it’s left in the fridge overnight)*
  • 1 cup diced frozen mango
  • 2 teaspoons vanilla extract
  • 1 scoop protein (Juli used Formulx Vanilla Recovery Protein) (if you don’t want to use protein, use about 1 Tablespoon of sweetener: honey, maple syrup, coconut nectar, etc.)


  1. Place all ingredients into blender. 
  2. Serve.
  3. Enjoy 🙂