Cookie Dough Ice Cream
This Cookie Dough Ice Cream features creamy cashew butter, ripe bananas, and luscious coconut cream that comes together to create a delectable and dairy-free treat that will satisfy your cravings. It's the perfect fusion of sweetness and texture and the perfect healthy-ish dessert for summer!
Ingredients
For the optional cookie dough balls
- 2 tablespoons creamy cashew butter , or any nut butter or seed butter / tahini for nut-free option
- 2 tablespoons pure maple syrup , sub with Lakanto sugar-free maple syrup or preferred liquid sweetener for a lower sugar / lower carb option
- 1/2 tablespoon unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 3/4 cups superfine blanched almond flour , add more as needed - can sub with gluten-free fine oat flour for a lower fat or nut-free version
- 1 tablespoon coconut flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon dairy-free (or regular) mini chocolate chips OR chopped chocolate. We like Pascha's Chocolate, Lily's Sweets, Eating Evolved or Hu's Kitchen Gems for dairy-free. Omit if preferred.
For the Ice Cream
- 3-4 medium ripe banana , cut into rounds and frozen
- 1/2 cup coconut cream , we usually use the ones with no gums or fillers - either Trader Joe’s, Aroy-D or Earth’s Choice - if you don’t have coconut cream, you can also spoon the thick part from full-fat canned coconut milk that has been chilled for at least 6 hours. If you're not a fan of coconut, you can try subbing with a dairy-free coffee creamer of your choice. You'll have to whip it until thick and creamy stiff peaks form. Heavy cream whipped until stiff peaks form also works if you're not plant-based / dairy-free.
- 1 tsp pure vanilla extract
Instructions
For the optional cookie dough balls
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In a medium mixing bowl, combine all the cookie dough ingredients together in the order they appear (starting with the cashew butter) using a fork followed by your hands to knead into a cookie-dough texture. Add more liquid sweetener, milk or cashew butter if the dough seems too dry and alternatively, add more almond flour if the dough seems too wet.
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Line a large baking sheet with parchment paper. Scoop out ½ teaspoon-size of the mixture and roll into balls. Repeat with remaining dough.
Place the pan in the freezer while you make the ice cream.
For the Ice Cream
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Add the frozen banana slices, coconut cream and vanilla in a food processor or a high-powered blender.
Blend the ingredients together until the mixture resembles soft serve ice cream. Scrape the sides of the processor and add additional coconut cream or 1-2 tablespoons plant-based milk as needed. After a few minutes, the ice cream should have the correct creamy texture.
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Take the pan of the cookie dough bites from the freezer and add ⅓ of the cookie dough bites and pulse for 30 seconds to break them up.
Stir in the remaining cookie dough bites, reserving some for topping on the ice cream. Serve immediately for a soft-serve consistency, or transfer to a resealable airtight container or a loaf pan and freeze until solid, approximately 2 hours. Serve with reserved cookie dough bites and enjoy.
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Serve with reserved cookie dough bites and enjoy.