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Chocolate Cookie Dough Nice Cream

If it sounds too good to be true, is it? Not today, this chocolate "nice cream" is made with just a few healthy ingredients. Who wants ice cream for breakfast?
Prep Time 25 minutes


Cookie Dough:

  • 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]

Nice Cream:

  • 5 - 6 very ripe bananas frozen
  • 1/4 - 1/3 cup almond milk
  • 1/4 cup cocoa powder
  • 1 teaspoon pure vanilla extract optional


  1. 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.
  2. 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.)
  3. 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!

Recipe Notes

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.