For the Ice Cream:

• Full-fat canned coconut milk: This forms the base and helps create a thick (creamy texture.)
• Coconut yogurt or Greek yogurt: Choose a thick variety for the best results.
• Honey or maple syrup: Use maple syrup for a vegan option; any sticky sweetener will work.
• Cashew butter or almond butter: These add flavor and creaminess; avoid peanut butter unless you want that specific taste.
• Pantry staples: Vanilla extract and sea salt.

For the Cookie Dough:

• Almond flour: Can substitute with cashew flour; oat flour will not work as a direct substitute.
• Protein powder: Adds flavor and sweetness; choose your favorite flavor.
• Cashew or almond butter: For the cookie dough bits.
• Melted coconut oil: Can also use avocado oil or vegan butter.
• Maple syrup: Honey is another option.
• Monk fruit or coconut sugar: Monk fruit is great for a sugar-free option (while coconut sugar adds flavor.)
• Milk of choice: Just a splash or two will do.
• Sea salt and vanilla extract.

Equipment Needed

• Ice cream maker
• Blender
• Mixing bowl
• Spatula