Chocolate Chip Cookie Dough Banana Nice Cream (Paleo & Vegan)

2 Cups
1 hr 5 min

This Chocolate Chip Cookie Dough Banana Nice Cream is made with frozen bananas and filled with chunks of edible cashew flour cookie dough. A healthy homemade alternative for the popular ice cream flavor, but Paleo, Vegan, gluten-free and dairy-free too!


I’ve been wanting to make a nice cream or smoothie bowl or just about anything with frozen bananas for a while now, but I just couldn’t pick what, or even what flavor.


Somehow I decided to go for a nice cream, so there was that one bit down. The flavor part remained tough, so I asked you guys on Insta, and cookie dough won the vote.


Well hey at least I had narrowed it down to 2 options: this or a chocolate peanut butter.


The win margin wasn’t that big though, so I think I’m gonna go for a choco pb soon - why not right?!

Chocolate Chip Cookie Dough Banana Nice Cream (Paleo & Vegan)

Recipe details

  • 2  Cups
  • Prep time: 1 Hours Cook time: 5 Minutes Total time: 1 hr 5 min

Ingredients

Cookie Dough:

  • ¼ cup Cashew Flour or Almond Flour (30g or 20g)
  • 2 tsp Coconut Flour (about 14g)
  • 1 Tbsp Almond Milk
  • 2 tsp Almond Butter
  • 1 tsp Maple Syrup, Stevia Sweetened preferred (5ml)
  • ¼ tsp Vanilla Extract
  • ½ Tbsp Mini Chocolate Chips or Chopped Chocolate (7g)

Nice Cream:

  • 2 medium Ripe Bananas (240g)
  • 1 Tbsp Almond Milk
  • ¾ tsp Vanilla Extract

Instructions

Prep:

Slice the banana (about ½” thick each) and freeze for about 1-2 hours until solid.

Make Cookie Dough:

In a small bowl, combine cashew/almond flour and coconut flour. Add in almond milk, almond butter, maple syrup and vanilla and mix well until uniform.
Chop chocolate into about ⅛” size pieces and fold into mixture.
Divide mixture (about ½ tsp worth each) and use palms of your hands to roll into small balls or chunks.

Make Ice Cream:

Transfer frozen banana, almond milk and vanilla to a food processor or blender and process until creamy, about 1-2 minutes.
Scrape down the sides or add a Tbsp of more almond milk if needed.
Fold in cookie dough balls, reserving a few for topping.

Serve:

Serve immediately as a soft-serve, or for a more ice-cream-like consistency, freeze in a loaf pan with plastic wrap pressed on for 1-2 hours.
Haylee Jane Monteiro
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