You know that feeling when it’s so humid outside that all you dream about are cold things? OK, maybe you haven’t felt this way, but here at MUIPR, we believe August resembles the Sunday night of summer. What do you mean it’s already time for the kids to go back to school?! We were just reporting on the hot colors of June and July!


Reality bites worse than Florida’s mosquitos. Internships are ending and deadlines are approaching but all we want to do is run to the sea. Are you feeling the heat yet? If you’re like us, then you’re either sitting poolside or wishing you were. Chilled goodness means ushering in treats that are sure to beat the summer heat, whatever remains of it.


Summertime sadness aside, let’s get to the cooling down part. This writer’s favorite new foodie obsession equals “The Minimalist Baker.” Not only do they provide helpful tips on how to create treats simply at home; they carefully craft recipes that do kindness by your gut. This August, ice cream is the only delicacy that can cure our heat stroke.


Their team takes it a step further by transforming our wildest childhood ice cream dreams into a classy dessert trip. Who knew peanut butter cookie dough was the next messiah? If you don’t believe us, check out their recipe below for “Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream.” Whoa. It just sounds wild. It’s easy and healthful, too. Think both child and adult cravings satiated. You don’t have to grow up just yet with this ice cream flavor. Ice cream made by you? At home? You’re welcome.





  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract



  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (I like Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk



  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.


Thanks to this recipe, MUIPR has a sweet reason to love August despite its rep for being the Sunday night of Summer. Would you try out this recipe at home? What are your favorite summer treats? Don’t be shy! Share your thoughts in the comments or tweet me @Kelseymbro