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  1. Salted Butter – 113 gm
  2. Granulated sugar – 250 gm
  3. Unsweetened cocoa powder – 32 gm
  4. Naturals Malai ice cream – 2 scoops (270 gm)
  5. Vanilla extract – 1 tsp
  6. Creamy peanut butter – 160 gm
  7. Plain oats – 275 gm
  8. Roasted almonds/choco chips – 50 gm


  • Line two baking sheets/silicon mats with butter paper.
  • Combine butter, sugar, cocoa and Naturals Malai ice cream in a medium saucepan.
  • Set it on medium heat and stir frequently until it reaches a full boil. Allow mixture to boil for 60 seconds without stirring.
  •  Remove from heat and immediately add vanilla, peanut butter, plain oats and roasted almonds/choco chips
  • Stir mixture until it’s well combined. Then, using a medium ice cream scooper or spoon, drop the mixture onto lined baking sheets.
  • Allow to rest at room temperature until set, for about 20 to 30 mins.
  • To speed up setting, refrigerate the cookies. Store cookies in an airtight container at room temperature and consume within 48-72hours.


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