This Chocolate Chip Cookie Dough Nice Cream is nothing short of incredible! The cookie dough is based on almond butter, so it’s super easy to whip up! It’s also 100% dairy-free and vegan, since the base contains only frozen bananas and coconut milk.
I wasn’t sure I could make cookie dough out of almond butter, but I did. Woo hoo! The “cookie dough” in this Chocolate Chip Cookie Dough Nice Cream is stupid simple and — probably more importantly — utterly delicious. I thought about supplementing the cookie dough with almonds and dates, but I ended up just adding some extra chocolate. Simplicity is best in this case.
The nice cream base is impressive! All of you vegan-ice-cream-haters out there should try this version, because it is super creamy and sweet. It doesn’t taste one bit like bananas . . . and here’s the trick to that: Make sure you freeze super greenish-yellow bananas, not yellowish-black bananas. Riper bananas are sweeter, but they also have a stronger banana flavor, which means that less ripe bananas are best.
I typically use whatever nut milk we have in our fridge when I make nice cream, but I switched things up with this recipe and used coconut milk. Coconut milk has a very high fat content, so it makes this Chocolate Chip Cookie Dough Nice Cream extra creamy. (Don’t worry, as long as you eat it in moderation, you will be fine. And don’t forget that fat is an essential macronutrient, so you can’t survive without it. Fat is healthy, and coconut milk is a great source of it.)
My family and I devoured the entire batch of this in one day (but in our defense, it is kind of a small batch). No doubt you will too. You don’t have to feel guilty about it either, because it’s basically a smoothie. I mean, bananas + almond butter + coconut milk + chocolate . . . sounds like a smoothie to me!!
This truly is one of my favorite recipes yet, so I hope you enjoy it as much as I did! It is super easy, delicious, and healthy. Of course, it’s vegan, vegetarian, Paleo, dairy-free, gluten-free, and so on.
Have a great day!