Description
This thick and creamy vegan soft serve that is perfect for all the banana haters out there. Jk, but seriously, for being completely banana free, this nice cream is super creamy and even thicker than actual nice cream!
Ingredients
Scale
Cashew Milk Cubes
- 1 cup (237ml) Water
- ⅓ cup (43g) Cashews, raw
- ½ tsp Vanilla extract
- Pinch of salt
Cookie Monster Soft Serve
- 2 cups Frozen Cashew milk cubes ((this is the entire serving of the recipe above))
- ⅓–½ cup (81g-121g) Cashew milk or any plant milk
- ¼ block (100g) Silken Tofu
- ½ scoop (12g) Vanilla protein powder
- 2 tsp (3g) Blue spirulina
- 2 tsp (14g) Date syrup or Honey ((sub with any liquid sweetener or 1 whole date, adjust the sweetness to your taste!))
- Pinch of salt
Other – toppings
- 3–4 mini Cookie crisps ((see notes for the recipe) )
- 1 tbsp Cacao nibs ((can use chocolate chips instead as well))
Instructions
Frozen Cashew milk cubes
- Begin by making the nut milk cubes. In a blender, pour in the water, cashews, vanilla extract and salt. Blend until the milk is super smooth and creamy.
- Pour the milk into an ice cube tray and freeze overnight. Instructions for using store bought milk for the cubes are above. You can keep these cubes for future use, but this recipe will use all of them, so feel free to double the batch to have leftover nut milk cubes.
Cookie Monster Soft Serve
- Begin by adding all of the nut milk cubes into a blender along with the cashew milk, silken tofu, protien powder, blue spirulina, sweetener and salt. Start the blender on low, ramping up the speed to medium. Use a tamper for this as it will help the mixture blend evenly and pop any air pockets. If you need to, add additional milk to get the blender running.
- Once the soft serve is super creamy, and well blended, it is ready.
- Pop the cookie monster soft serve into a bowl, top with the cookie crisps and cacao nibs. Enjoy!
Notes
Click here for the Cookie Crisp recipe. It’s super simple and stores great!