Cherry Vanilla Cookie Crunch Ice Cream (Raw)

Cherry Vanilla Cookie Crunch Ice Cream (Raw)

For the Cookies:

1 Tbsp. cashew butter

1 ½ Tbsp. chocolate-flavored raw protein powder

½ tsp. agave nectar

1 tsp. melted coconut oil

• Stir together all the ingredients until mostly smooth.
• Form the dough into tiny balls and place on parchment paper. Freeze for 30 minutes to set.

For the Ice Cream:

2 cups frozen cherries

1 Tbsp. agave nectar

1 cup coconut meat

1 tsp. vanilla

4 Tbsp. coconut milk + 2 Tbsp. chia seeds, soaked for at least 1 hour

• Place all the ingredients in a blender and blend until mostly smooth. Remove from the blender to 2 serving dishes, stir in the cookie bites, and serve right away.
• For a firmer ice cream, freeze for 1 hour after adding the cookie bites, stirring a couple of times as it sets.

Note: If you won’t be eating the ice cream right away, store it in the freezer until

you’re ready to eat it, then remove it from the freezer and let it sit for about 20

minutes to soften some before eating.

Makes 2 servings