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Parve
Easy
4 Servings
Allergens 
50 Minutes
Diets
This Shavous, you too can join the ice cream party with dairy-free, gluten-free, delicious “nice” cream.
1 cup oat flour
4 dates
1/4 cup all-natural peanut butter, such as Gefen
2 tablespoons avocado or coconut oil
1 teaspoon Gefen Vanilla
pinch of salt
1/4–1/2 cup Gefen Mini Chocolate Chips
3 ripe bananas
1/2 cup whole raw cashews
1/4 cup water
3 tablespoons Gefen Cocoa Powder
2 tablespoons Gefen Almond Milk or other nut milk of choice
The night before you plan to make the ice cream (or anytime you have overripe bananas around), slice and freeze ripe bananas in a Ziploc bag.
In a food processor fitted with the S-blade, place all cookie dough ingredients except chocolate chips and process until the mixture has a dough-like consistency (it can take a good few minutes of mixing). Mix in chocolate chips.
Roll out dough on a baking sheet between two pieces of Gefen Parchment Paper. Freeze.
Once frozen, cut into little cubes and return to freezer until ready to use. (You will need half for each batch of ice cream.)
Soak cashews in 1/4 cup water for 30 minutes.
Drain cashews and place in the food processor or a high-powered blender. Add the rest of the ice cream ingredients and blend until everything is combined. You should have a creamy soft-serve consistency.
In a loaf pan or small rectangular container, place half of the ice cream, then sprinkle on some cookie dough. Spread on the rest of the ice cream and top with some more cookie dough.
Freeze, then use an ice cream scoop to serve just like you would any other ice cream.
Styling by Shainy Maiman
Photography by Ruby Studios
www.thevoiceoflakewood.com
(732) 901-5746
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