Delve into the world of healthy desserts with this Cookie Dough Nice Cream. Combining the soft, smooth texture of banana-based ice cream with sweet and chewy cookie dough balls and a crunch of dark chocolate, this treat is not only delicious but also easy to make and healthy. It’s vegan, refined sugar-free, gluten-free, and oil-free, making it an ideal dessert for various dietary preferences.
Why You’ll Love This:
If you’re a fan of ice cream and cookies, this recipe brings you the best of both worlds in a healthier version. The cookie dough balls add a delightful texture to the creamy nice cream, creating a dessert that’s both satisfying and guilt-free.
Perfect Occasion:
Ideal for a refreshing dessert on a hot day, a healthy treat for kids, or as a delightful snack to satisfy your sweet cravings. This nice cream is also perfect for impressing guests with a homemade, healthier dessert option.
Cookie Dough Nice Cream
For the Nice Cream:
- 4 overripe frozen bananas
- 1 tsp vanilla extract
- A dash of oat milk
- Optional: 1 tbsp vanilla protein powder
For the Cookie Dough Balls:
- 1 & 1/4 cup oat flour
- 6 Medjool dates, mashed (soaked in hot water for 5 minutes and drained)
- 3 tbsp peanut butter
- 1-2 tbsp oat milk
- 1 tsp vanilla extract
- 1/4 cup chopped dark chocolate
For the Chocolate Topping:
- 2 tbsp chopped dark chocolate
Instructions:
- Blend the nice cream ingredients in a food processor until smooth. Transfer to a bowl and place in the freezer.
- In another bowl, mix all cookie dough ingredients (except the chocolate). Once combined, fold in the chopped dark chocolate. Roll the mixture into balls (yielding about 16).
- Mix or top the banana nice cream with cookie dough balls and additional chopped chocolate. Serve and enjoy.
- Store in the freezer for 4-5 days.
Remove half an hour before serving to soften, ensuring the perfect creamy texture.
Indulge in this delectable Cookie Dough Nice Cream, a treat that perfectly balances health and sweetness for a delightful dessert experience!
