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Chocolate Chip Cookie Dough Soft Serve Nice Cream [Raw, Vegan, Gluten Free]

It might sound too good to be true but healthy cookie dough ice cream is a thing! Bonus points that it's easy to make!

Prep Time 15 minutes
Cook Time 23 hours 46 minutes
freezing time 1 hour
Servings 6 servings

Ingredients

Cookie Dough:

  • 1 cup shelled raw cashews
  • 1 cups pitted dates
  • 1/8 teaspoon salt optional
  • 2 teaspoons pure vanilla extract optional
  • 1/4 mini chocolate chips or finely chopped dark chocolate check brands to make sure that it fits your dietary restrictions if necessary[optional]

Nice Cream:

  • 5 - 6 very ripe bananas frozen
  • 1 cup coconut cream ice cold [not milk, see note]
  • 1/8 teaspoon salt optional
  • 2 teaspoons pure vanilla extract optional
  • 1 teaspoon cinnamon optional

Instructions

  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, date, and if using, salt and vanilla in a food processor or blender (a small one works best) and pulse together until as smooth as you'd like. I left mine a bit gritty for texture but if you'd rather, you should probably be able to get it completely pureed. 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. (Alternatively, if you want perfectly round balls, you can take the time to roll it by hand but the other method is faster.)
  4. Now, using the same processor (Yay, less dishes!) add your bananas, coconut cream, and if using salt, vanilla, and cinnamon. Process until smooth. Stir in cookie dough balls and serve as soon as possible.

Recipe Notes

If you can't find coconut cream you can buy full-fat coconut milk and chill it in the fridge for a few hours. Then just use the thick white cream that separates to the top and reserve the rest for another purpose