Cookie Dough Nice Cream

Nice cream is ice cream made from naners, you guys. JUUUUST in case you were wondering 🙂 I came across my first banana ice cream in my late teens when I worked as a henna tattoo artist on the Ocean City boardwalk…

If you happen to find yourself in Ocean City, New Jersey, make your way to the Bashful Banana on the boardwalk. They have the most amazing banana whips made completely from frozen bananas AND you get to choose your toppings.

Maybe also stop by the henna shop I used to work at and get a tattoo or fake tongue ring or flashy lighter. Whatever you’re feeling.

I have been loving nice cream this summer. It’s so easy to whip up and so creamy and so perfect to enjoy outside in the sunshine. So let’s make some Cookie Dough Nice Cream!

First, make your cookie dough! Combine the cashew butter, agave nectar, and vanilla in the food processor. Process until creamy and combined. Add the almond flour, sea salt, and mini chocolate chips. Process again until combined. Set it aside.

Then, make your nice cream! Add the frozen bananas to a high powered blender. I used my Vitamix and let it roll until it’s nice a creamy! My blender has one of those wands that you stick in the top hole to help things along. If yours doesn’t have a wand, it may need some help along so take some breaks to scrape down the sides and turn it on again.

When the nice cream is creamy and no lumps or chunks, fold in the cookie dough, saving some to sprinkle on top.

Depending on how you like your ice cream, you can do two different things: you can scoop it out now and eat it! The consistency will be like a soft serve ice cream and so delicious! I find this is the best consistency for kids!

If you have leftovers or want something a bit more like hard, scoop-able ice cream, transfer the ice cream to a bread pan and press plastic wrap on the top. Place it in the freezer for a few hours until you’re ready to eat it!!

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Recipe

Cookie Dough Nice Cream

This Cookie Dough Nice Cream is so refreshing and perfect for summer! The ice cream is packed with gluten free cookie dough and made entirely from bananas!

Recipe by:Lindsay Grimes Freedman

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Ingredients

• 1/2 cup cashew butter
• 1/4 cup agave nectar
• splash of vanilla
• 1/2 cup blanched almond flour
• couple pinches of sea salt
• 1/2 cup mini chocolate chips
• 4 bananas, frozen

Instructions

1. Combine the cashew butter, agave nectar, and vanilla in the food processor.
2. Process until creamy and combined.
3. Add the almond flour, sea salt, and mini chocolate chips.
4. Process again until combined. Set aside.
5. Add the frozen bananas to a high powered blender. My blender has one of those wands that you stick in the top hole to help things along. If yours doesn’t have a wand, it may need some help along so take some breaks to scrape down the sides and turn it on again.
6. When the nice cream is creamy and no lumps or chunks, fold in the cookie dough, saving some to sprinkle on top.
7. Scoop the ice cream into cups and enjoy!
8. The consistency will be like a soft serve ice cream cream. I find this is the best consistency for kids! If you have leftovers or want something a bit more like hard, scoop-able ice cream, transfer the ice cream to a bread pan and press plastic wrap on the top. Place it in the freezer for a few hours until you’re ready to enjoy!!

© The Toasted Pine Nut

Enjoy!! xo