This banana-based ice cream is so healthy, you can comfortably eat it for breakfast without a second thought! Made with just five ingredients – dates, cashews, bananas, coconut cream, and chocolate chips – you can whip up this refreshing and sweet dish in a jiff. Then, if you'd like, you can up the yumminess level by adding some vanilla extract, salt, and cinnamon.

Chocolate Chip Cookie Dough Ice Cream [Vegan, Gluten-Free]

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Serves

6

Cooking Time

45

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Ingredients

For the Cookie Dough:

  • 1 cup shelled, raw cashews
  • 1 cup pitted dates
  • 1/8 teaspoon salt (optional)
  • 2 teaspoons pure vanilla extract (optional)
  • 1/4 mini vegan chocolate chips or finely chopped dark chocolate

For the Ice Cream:

  • 5-6 very ripe bananas, frozen
  • 1 cup coconut cream, ice cold
  • 1/8 teaspoon salt (optional)
  • 2 teaspoons pure vanilla extract (optional)
  • 1 teaspoon cinnamon (optional)
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Preparation

  1. Before making, be sure to put your bananas and coconut cream in the freezer to make sure they are as cold as possible. (Although, don't leave the coconut cream in the freezer for more than an hour or two or it will freeze too much).
  2. Combine the cashews, dates, salt, and vanilla in a food processor or blender and pulse together until desired smoothness is reached. Pour in chocolate chips and pulse just to combine.
  3. Now scrape the "dough" out onto a plate or cutting board and press it into a rectangular slab. Use a sharp knife to chop it into small cubes then place them in an air-tight container and freeze for at least 30 minutes.
  4. Now, using the same processor, add your bananas, coconut cream, salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible.
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