This easy, vegan, grain-free, and refined sugar-free cookie dough ice cream recipe is healthier! I love that this fruit-based homemade ice cream has hidden health benefits.
INGREDIENT
– 4 large ripe bananas frozen– ¼ cup full-fat canned coconut milk optional– ¼ tsp pure vanilla extract optionalAlmond Flour Cookie Dough:– 1 cup finely ground almond flour– 4 to 5 Tbsp melted coconut oil*– ¼ tsp sea salt– ⅓ cup mini chocolate chips
INSTRUCTIONS
Place four overripe bananas in a large freezer bag. In order to blend bananas, some people slice them. I break them in half.
Step 1
I recommend small banana slices for food processor blending without a tamper. Fully freeze bananas for at least 4 hours.
Step 2
To make edible cookie dough balls, mix almond flour, melted coconut oil, sea salt, and chocolate chips in a small bowl. Crumbling? Add another tablespoon of coconut oil. Grease is normal in the mixture.
Step 3
Place small cookie dough balls on a plate. Freeze cookie dough balls for 30 minutes. They can be frozen for weeks in airtight containers.
Step 4
Put frozen bananas in a high-speed blender and cover to make ice cream. After inserting the tamper through the lid, start the blender on low. Blend the bananas on low for a few seconds before speeding up.
Step 5
Mash bananas in the blender blade with the tamper until smooth and creamy. Keep going if blending bananas takes time. It'll get easier as they soften.
Step 6
If your blender struggles with bananas, add full-fat coconut milk. Use only ¼-⅓ cup.
Serve banana ice cream with cookie dough chunks immediately for soft serve or freeze for conventional.
Step 7
Stir cookie dough bites into banana ice cream base in a freezer-safe container (many people use a loaf pan) until evenly distributed. Cover the container with plastic wrap or a lid and freeze for 2 hours until solid.
Step 8
Serve ice cream with a scoop after thawing at room temperature for a few minutes.
Ice cream can be frozen for 3 months in an airtight container.