Chocolate Cookie Dough Nice Cream
Am I obsessed with cookie dough? Yes, yes I am. That’s why discovering a more balanced form to curb the craving has been a total game-changer! Not only that, but how would you like to have ice cream for breakfast??????
I mean, if you didn’t say yes than what are you doing with your life? Now I realize that the this isn’t all that new of an idea. A few scrolls through social media will give you about a bazillion visually inspiring versions. But just in case you’ve never heard of nice cream before I’m here to share.
Ok, key points and tips for making this. Number one, make sure to have your bananas frozen ahead because then you’re ready to go whenever you need them. Number two, start small with adding the milk to blend so you can get the thickest nice cream ever. And last but not least, don’t forget the toppings.
You guys know all about my obsession for berries so obvs I had to add some to mine. Then I made some homemade cookie dough to put on top and drizzled on some peanut butter (technically pb2+water). Lastly I added some flowers for the pic, no I didn’t eat them, and there you have it. Perfection in a bowl!
It’s Summer now and it seems like everyone is extra health conscious right now so that’s an added bonus about this recipe is that it’s perfect for treating yourself with something more balanced.
One last note is that this is best served freshly made. However, if you want to make it ahead or you have leftovers that you need to save for later you can do that too. I actually thought it would become a rock hard mass but it surprised me how it saved. Of course, if you’re freezer is very cold it may be different for you. In either case, you can still freeze it for late. If you do find that it’s gotten really hard, simply let it thaw out. Then, if it’s still too icy, throw it back in the blender and pulse it smooth.
Chocolate Cookie Dough Nice Cream
- 2/3 cup old-fashioned rolled oats
- 1/3 cup raw cashews
- 1/3 cup 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]
- 5 - 6 very ripe bananas frozen
- 1/4 - 1/3 cup almond milk
- 1/4 cup cocoa powder
- 1 teaspoon pure vanilla extract optional
Combine the oats, 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.
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.)
Now, using the same processor (Yay, less dishes!) add your bananas, cocoa, vanilla, and about 3 tablespoons of almond milk. Process until it starts to become smooth and add a bit more almond milk as needed until it has an ice cream like consistency. Stir in cookie dough balls and serve as soon as possible topped with whatever other toppings you'd like!
This recipe is best served fresh but for storing this, I've found that it freezes pretty well. Although, because of the low fat content it does get a bit icy so let it thaw for a few minutes and use a fork to scoop it out.