Cookie dough ice cream is one of my favorite flavors. Who else is always picking through their pint of ice cream to try to get the bites with the soft chewy cookie pieces with chocolate? My love for this flavor is what inspired me to create this vegan cookie dough nice cream. The base is completely dairy free made mostly of frozen bananas and only two other ingredients!
To make this recipe, you will need to freeze sliced or quartered bananas in advance. By cutting them into smaller pieces, they are easier to blend up. You will also want to make my vegan cookie dough and roll it into small balls, which will need to be refrigerated for 1-2 hours prior to adding to the nice cream.
Now for the fun part! You will just need a high power blender or food processor to make the nice cream and once it is blended and smooth, you will add in the cookie dough balls. I recommend you transfer the mixture to a baking tray or bread pan with parchment paper and then top it with additional cookie dough pieces. You can enjoy the recipe right away, but it will be pretty soft so I recommend storing it in the freezer for a couple of hours so it hardens. To properly store the nice cream, you can cover the pan tightly with plastic wrap or place i in an airtight glass or plastic container.
Remove from the freezer 15-20 minutes before you plan to eat the nice cream so it can soften a little bit. This nice cream can last in the freezer for up to 2 weeks.
Substitution Ideas:
- Dairy Free Milk: you can do regular milk
Check out some of my other nice cream recipes:
- Peanut Butter Nice Cream
- Raspberry Nice Cream
- Avocado Nice Cream
- Cherry Chocolate Nice Cream
- Pistachio Nice Cream
- Cinnamon Churro Nice Cream
Cookie Dough Nice Cream
Cooking & Baking Supplies
- Food Processor
Ingredients
Cookie Dough
- 1/2 cup almond flour
- 1 1/2 tbsp coconut oil, melted
- 1 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp coconut flour
- 1 tbsp dairy free milk
- 1/8 cup chocolate chips
Nice Cream
- 3 frozen bananas
- 1 tsp cinnamon
- 1/4 cup almond milk
Instructions
- For cookie dough, mix all ingredients in a bowl until a dough forms, then roll 2-4 tbsp balls and place on a baking sheet with parchment paper and place in the refrigerator for 1-2 hours. Then remove cookie dough from the refrigerator.
- In a high power blender or food processor, add in all nice cream ingredients and blend until smooth.
- Fold in some cookie dough bites but save some to top on the nice cream.
- Line a bread pan with parchment paper and scoop the mixture into it. Top with additional cookie dough balls.
- You can either enjoy the nice cream right away or store in the freezer to enjoy at a later time. To store in the freezer: cover the bread pan tightly with plastic wrap.
