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  • Writer's pictureSasha

Chai and Coconut Cookie Dough Nice Cream (Gluten-free, Vegan)

An easy and delicious way to treat yourself! This nice cream is creamy, naturally sweetened and a healthier alternative to the cookie dough ice cream you're used to, with subtle hints of chai running throughout.

This Chai and Coconut Cookie Dough Nice Cream is probably up there with one of my favourite creations yet. You wouldn't even be able to tell that it's refined sugar-free AND vegan! Its consistency is a pretty close match to that of regular ice cream, so...what's not to love?

The base of this nice cream is made using just 3 ingredients... frozen bananas (must be overripe), canned coconut milk and chai masala, which you're literally just going to blend together in a high-speed blender. As the bananas are frozen, it's important that you use a powerful blender for this to work.

The cookie dough is my favourite part. It's made up of oat and almond flour, which is bound together with cashew butter, lightly sweetened with coconut sugar and spiced with ground cinnamon and ginger to compliment the chai flavour. Pretty much a match made in heaven.


Chai and Coconut Cookie Dough Nice Cream (Gluten-free, Vegan)

Serves: 4-6

Total Time: 20 minutes


For the cookie dough:

70g oat flour

60g almond flour

30g coconut sugar

Pinch of salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

75g smooth cashew butter (or preferred nut butter)

2 tbsp almond milk (or milk of choice)

50g dark chocolate chips

For the nice cream:

450g frozen overripe bananas (roughly 4 bananas)

1 1/2 cans coconut milk (refrigerated overnight, creamy parts only)

1 1/4 tsp chai masala


For the cookie dough

1. In a large bowl, mix together the oat flour, almond flour, coconut sugar, salt, cinnamon, ginger and cashew butter. Once combined, add the milk and mix. Follow with the dark chocolate chips, using your hands to bind the mixture together. Shape into small balls and set aside.

For the nice cream

1. Simply blitz together all the ingredients in a high-speed blender until thick and creamy. Ensure you are regularly scraping the sides of the blender down with a spatula.

2. Once done, transfer the nice cream to an ice cream or bread tin and stir in the cookie dough. You can either enjoy straight away or if you like your ice cream a little more formed, place in the freezer to set for 2-4 hours.

I hope you love this recipe!



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