- 2 overripe frozen bananas
- pinch of salt
- optional 1/2 cup coconut cream or raw cashews for a richer taste
- chocolate chips or pieces of chocolate bar
If using the optional nuts, soak them 6 hrs to soften, then drain completely. Be sure to start with bananas that are brown or at least turning brown. Peel and cut into pieces, then freeze in an airtight bag or container. To make the ice cream, blend all ingredients until completely smooth. You can add the chocolate before or after blending. Stir in pieces of your favorite cookie dough or use my recipe directly below. Serve immediately in a bowl, or freeze in a container until firm, then scoop out with an ice cream scoop. As mentioned earlier in this post, the banana version is great for a lower-calorie or quicker option; or you can use one of the two bases linked above if you’d like a cookie dough ice cream that is more reminiscent of real store-bought cookie dough ice cream.5 Ingredient Cookie Dough(Feel free to use my Chickpea Cookie Dough recipe if you’d prefer)1/4 cup quick or rolled oats, 1/4 cup nut butter of choice, or allergy-friendly sub, 1 1/2 tbsp liquid sweetener of choice OR pinch stevia, scant 1/16 tsp salt, 1 tbsp flour of choice or protein powder or oat branStir all ingredients together. If too dry, add a little milk of choice or water until it resembles cookie dough. Roll into balls. If you don’t want a peanut butter cookie dough taste, try raw cashew butter, almond butter, or even walnut butter! Allergy-friendly can use sunbutter, soybutter, coconut butter, or pea butter. This makes enough cookie dough for multiple servings of ice cream, so store leftover cookie dough balls in the refrigerator or freezer.View Nutrition Facts