The Recipe Index A small-batch recipe journal

Recipe · By KineleVital

Homemade Cookie Dough Ice Cream Bars

ice creamcookie doughchocolatecashewcoconutpeanut butterveganno bakefrozen
Ingredients
12
Method
7 steps
Collected
2026-09-05
Two chocolate-coated ice cream bars on a cream ceramic plate, one whole and one opened to show pale ice cream with cookie dough pieces and chocolate chips.
Original source

01

Ingredients

Ice cream base

  • 1 1/2 cups (200 g) raw cashews, soaked for 4 hours and drained
  • 1 cup (240 g) thick coconut cream
  • 1/3 cup (110 g) maple syrup
  • 1 tsp vanilla extract
  • Pinch of fleur de sel

Raw cookie dough

  • 1 cup (95 g) almond flour
  • 1/4 cup (65 g) peanut butter
  • 3 tbsp (60 g) maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup (60 g) dark chocolate chips

Chocolate coating

  • 1 1/2 cups (260 g) dark chocolate (70% cocoa or higher)
  • 1 tbsp coconut oil

02

Method

  1. Blend the soaked and drained cashews with the coconut cream, maple syrup, vanilla and fleur de sel until completely smooth, with no grit remaining.
  2. In a separate bowl, mix the almond flour, peanut butter, maple syrup, vanilla and chocolate chips until the cookie dough holds together.
  3. Drop small pieces of cookie dough into the ice cream base and gently distribute them without fully blending them in.
  4. Pour the mixture into popsicle moulds, insert the sticks and freeze overnight, or until completely solid.
  5. Melt the dark chocolate and coconut oil together until smooth.
  6. Release the frozen bars from their moulds and dip each one in the melted chocolate to coat it completely.
  7. Return the bars to the freezer for 10 minutes, or until the chocolate shell has set.

03

Sources & attribution

  • KineleVital, “Homemade Cookie Dough Ice Cream Bars with 8 Ingredients 🍪” — YouTube Short
  • Ingredient quantities, soaking and freezing times, and preparation details were taken from the creator’s video description and checked against the video transcript.