Our Choc Chip Cookie mix is perfect for making cookie ice cream!

Simply mix up the cookie dough, press into a brownie pan and bake for 16 minutes. Chill until firm, cut into bite-sized pieces, then fold into your favourite vanilla ice cream.

We're willing to bet this is the best vegan and gluten-free choc chip cookie ice cream you've tasted yet! Even better knowing the cookie dough pieces are made from wholesome, organic ingredients, and are refined sugar free.

Choc Chip Cookie Ice Cream

Serves: 8 
Prep time: 15 minutes Bake time: 16 minutes Chill time: 1 hour

1 HALO & SWOON CHOC CHIP COOKIE MIX

1/4 cup (60g) plant milk, at room temperature

1/3 cup (70g) coconut oil, melted

1 tub of vanilla ice or nice cream 

1. Preheat oven to 170C and line a brownie pan.

2. Pour Choc Chip Cookie mix into a bowl, add  milk and coconut oil and mix well.

3. Press mixture into brownie pan and bake for 16 minutes.

4. Allow the cookie to cool then place in freezer to chill. 

5. While the cookie dough is chilling remove the ice cream from the freezer to soften.

6. When the cookie is chilled and firm, remove from freezer and cut into 1 cm squares.

7. Spoon the ice cream into a large bowl and fold in cookie pieces (optional to keep some aside for topping).

8. Return the Cookie Ice cream to the freezer to chill for 40 minutes to 1 hour.

9. Serve scoops of Cookie ice cream sprinkled with extra cookie pieces.