Cookie Dough Nice Cream
Cookie Dough Nice Cream is a healthy remake of the popular ice cream flavor! Frozen banana slices are whipped together with a touch of almond milk, and paired with homemade gluten free edible cookie dough bites! It's SO creamy and delicious, you won't miss the original!
Servings: 4
Calories: 129kcal
Ingredients
- 4 ripe bananas
- ⅓ cup unsweetened almond milk
Cookie Dough Bites
- 4 tablespoon almond flour
- 2 tablespoon almond butter
- 2 tablespoon vegan mini chocolate chips
Instructions
- Prepare the Bananas. Peel your ripe bananas. Slice them into even chunks. Place them on a baking sheet lined with parchment paper, and freeze for 2 hours. Note: If you already have frozen bananas ready to use in your freezer, prepare the cookie dough bites first.
- Prepare the Cookie Dough Bites. In a small bowl combine the almond flour, almond butter, and mini chocolate chips. Fold together until the almond flour has been completely combined.
- Scoop the cookie dough into bite-size pieces. Using a ½ teaspoon scoop the cookie dough into bite-sized pieces. Place in a small baking dish lined with parchment paper. Freeze for 2 hours.
- Blend the bananas. After two hours have based, using a food processor or high-speed blender, add the banana chunks, and almond milk. Process until the bananas have a smooth soft-serve consistency.
- Fold in the cookie dough bites. Transfer the nice cream to a medium-size bowl, or 9-inch loaf pan. Remove the cookie dough bites from the freezer. Gently fold them into the nice cream. Optional: Top with additional mini chocolate chips. Freeze for another 30 minutes.
- Serving. If you'd like reserve a few of the cookie dough bites to place on top of the nice cream, and sprinkle with ½ a teaspoon of mini chocolate chips on each serving.
Video
Notes
Tips for Making Cookie Dough Nice Cream
- Use ripe bananas that are beginning to brown.
- To save time, keep frozen bananas in the freezer. Whenever I notice my bananas are beginning to brown, I peel them, transfer them to a freezer bag, and keep them in the freezer for when I feel like making a smoothie or nice cream.
- Add more depth of flavor to the nice cream itself by adding a ¼ teaspoon of cinnamon and nutmeg.
- Double the recipe for the cookie dough bites, if you'd like to use more as a garnish on top when serving.
- If the cookie dough batter is too thick, add a teaspoon of nut butter.
- If the cookie dough batter is too thin add a tablespoon of almond flour.
- Keep in the freezer for up to 7 days.
- When ready to eat again, allow the nice cream to thaw at room temperature for 10-20 minutes before serving.
Nutrition
Calories: 129kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 63mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg