It was 8pm on a Thursday night when I was struck with the desire to eat as much sugar as humanly possible. But since I'm the type of person that makes sugarless chocolate squares (yeah, I'm that friend), I wound up browsing for healthy dessert ideas on Pinterest. I came across some ice cream recipes. I found some chickpea cookie dough ones. And then inspiration struck. Why wasn't I making vegan cookie dough ice cream?
It was a question that had to be resolved immediately. I whipped up a batch of these cookie dough bites, and then I got to work. The result was a jar of heavenly vegan goodness.
Cookie Dough Nice Cream
- Prep Time:5 mins
- Cook Time:0
- Total Time:5 mins
- Servings:2
- Easy
- 2 large frozen bananas
- 2 pitted Medjool dates
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 batch chickpea cookie dough balls
- 1 tablespoon peanut butter
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup
- 3 tablespoons hot water
Ingredients
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Step 1
The night before, prepare one batch of chickpea chocolate chip cookie dough balls. Refrigerate overnight, allowing the cookie dough to firm up.
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Step 2
In a small cup, combine the peanut butter, cocoa powder, syrup, and hot water. Whisk with a fork until a runny chocolate sauce is formed. If the sauce is still too thick, add more hot water.
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Step 3
In a high-speed blender, combine frozen bananas, dates, vanilla extract, and cinnamon. Blend on low speed for 2 minutes, stirring occasionally to combine. The mixture should be the consistency of ice cream.
#SpoonTip: If the nice cream isn't blending, try adding a splash of almond milk. -
Step 4
Scoop the nice cream into two jars or bowls, and top with cookie dough balls and the peanut butter-chocolate sauce.
This vegan cookie dough ice cream is perfect for those nights when you can't be bothered to whip up a whole tray of vegan brownies or cookies. Plus, the recipe makes two servings, so you can have an extra sundae for the next time the sugar cravings strike. It's a win-win.