Chocolate Chip Cookie Dough Banana Nice Cream (Paleo & Vegan)
Serves 2
5 mins prep
0 mins cook
5 mins total
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!
Cookie Dough:
Nice Cream:
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.
