Description
This simple, vegan banana ice cream with cookie dough recipe has chunks of cookie dough! You’ll never believe it’s a healthy, gluten dairy, and refined sugar free summer treat!
Ingredients
- ⅓ cups Reduced Sodium Chickpeas, Lightly Heaping
- 2 Tablespoons Natural Peanut Butter
- 1-½ Tablespoon Powdered Peanut Butter
- 1 Tablespoon Agave Nectar
- ½ teaspoons Raw Vanilla Extract
- ¼ teaspoons Cinnamon
- Pinch Of Salt
- 2 teaspoons Dairy-free Mini Chocolate Chips
- 6 Large Bananas, Sliced Into Coins And Frozen Overnight
Preparation
Place the chickpeas, peanut butter, peanut butter powder, agave, vanilla, cinnamon, and salt in a small food processor (mine is 3 cups) and process until smooth and creamy, scraping down the sides often. Transfer to a medium bowl and stir in the chocolate chips.
Line a plate with parchment paper. Roll the cookie dough into very small balls, about ¼ teaspoon-sized, and place them onto the plate. Place the plate into the freezer until the balls are hardened, about 30 minutes.
Remove the frozen banana coins from the freezer and let them thaw for about 10 minutes, until they just begin to soften. Remove the cookie dough bites from the freezer as well, so they can begin to soften.
Place the bananas into a high-powered food processor and blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large bowl and stir in the frozen cookie dough bites. Devour.
Notes:
1. You may find it easier to separate the frozen bananas into 2 batches.
2. Store the leftovers in an airtight container in the freezer. It will lightly brown, but will still taste great. It will also harden significantly, so you’ll just have to let it sit and thaw for a few minutes before eating it.
