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

Name: Easy Creamy Vegan Banana Ice Cream Recipe
Prep time: 1 h
Cook time: 5 min
Total time: 65 min
Yield: 2
Ingredients: 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); 2 medium Ripe Bananas (240g); 1 Tbsp Almond Milk; ¾ tsp Vanilla Extract

by Haylee Jane Monteiro

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

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

You can do it! Saved to your recipes

Recipe details

Yield 2 Cups
Time spent: Prep time: 1 Hours Cook time: 5 Minutes Total time: 1 hr 5 min

Show Nutrition Info

Per serving

% Daily value

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.

Comments

Deb on Jun 30, 2021

Do you have any Nutritional information on this recipe?

Like Reply
- Haylee Jane Monteiro on Jul 01, 2021
  
  Hi Deb! You can find those details on my website here.
  
  Like

Top recipes