This frozen dessert is all you need this summer. The base is a raw brownie layer, followed by nice cream filled with raw cookie dough bites. It's finished off with a drizzle of chocolate or other toppings of choice. Think of it as a healthier alternative to the famous ice cream cake!

Brownie Cookie Dough Ice Cream Bars [Vegan, Gluten-Free]





8 bars



For the Cookie Dough Bites:

  • 1/2 cup dry roasted cashews
  • 1/2 cup Medjool dates, pitted
  • 1/2 cup gluten-free rolled oats
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 teaspoons cocoa nibs

For the Brownie Base:

  • 1 cup dry roasted cashews (or pecans)
  • 1/2 cup Medjool dates
  • 1 teaspoon cocoa powder
  • 2 tablespoons cocoa nibs
  • 1 teaspoon vanilla extract

For the Nice Cream:

  • 4 large ripe bananas, frozen
  • 1/2 cup full-fat (or low-fat) coconut milk, canned
  • Vegan unsweetened or dark chocolate for topping


To Prep:

  1. If your bananas aren't frozen yet, start by slicing them and freezing them overnight.
  2. When you're ready to start the recipe, line a loaf pan with parchment paper.

To Make the cookie Dough Bites:

  1. In a food processor, add all of the ingredients for the cookie dough bites, except for the cocoa nibs. Process until the dough sticks together when pressed, about 30 seconds, then stir in the cocoa nibs.
  2. Using the mixture, make little cookie dough balls (the size is up to you). Set aside in the refrigerator.

To Make the Brownie Base:

  1. In the same food processor (no need to clean it), add all the ingredients for the brownie base. Process until smooth, as you did with the cookie dough.
  2. Press the mixture at the bottom of the prepared loaf pan.

To Make the Nice Cream:

  1. In the same food processor, blend the bananas with coconut milk until creamy. Add nut butter or cocoa powder if desired. Spoon over the brownie base.
  2. Sprinkle the cookie dough bites over the nice cream and using a spoon, make sure they are all covered. Drizzle the melted chocolate on top.
  3. Put in the freezer and let set for at least 1 hour, depending on how frozen your nice cream looks like when put it in the freezer. The longer you let it set, the better it will keep together when cut. You don't want it to melt too fast.

Nutritional Information

Total Calories: 1695 | Total Carbs: 258 g | Total Fat: 73 g | Total Protein: 29 g | Total Sodium: 758 g | Total Sugar: 142 g Per Serving: Calories: 212 | Carbs: 32 g | Fat: 9 g | Protein: 4 g | Sodium: 95 mg | Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.