Vegan Cookie Dough Ice Cream


This recipe is a collaboration with Heidi Cecilie, a Norwegian ballet dancer and food blogger in Norway. It is no doubt that she is one of many most-followed accounts for vegan-inspired dishes in Norway. Not only does she present enticing food pictures, but it does taste good too. Her passion is cooking and baking. Using her platform, she hopes to present some of her delicious and healthy recipes to everyone who needs easy access to nutrient-rich food.

Suppose you need more inspiration on how and where to use our certified organic coconut products. In that case, we recommend you to follow her Instagram account @_bakerina and her website at for more creative ideas.

1 tin full fat coconut milk {frozen in an ice cube tray}
3 tbs GreenLife coconut oil
3-4 tbs GreenLife coconut nectar
1/2 tsp vanilla
Pinch of salt

2 tbs cashew butter
1 tbs GreenLife coconut nectar
3 tbs almond flour
Cacao nibs
Pinch of salt


  1. Blend the frozen coconut milk {helps if you let it thaw a little}, coconut oil, coconut nectar, vanilla and salt until runny in a powerfull blender/food processor
  2. Mix toghether the cashew butter, coconut nectar, almond flour, cacao nibs and salt until a dough forms and roll out small pieces
  3. Combine the ice cream and cookie dough and pour into a container and place in the freezer
  4. Every 30 minutes give your ice cream a churn with a spoon. Repeat until almost frozen
  5. Let it thaw a little before serving and enjoy!

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