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Healthy Cookie Dough Ice Cream Recipe

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4.1 from 4 reviews

This Healthy Cookie Dough Ice Cream is a creamy, dairy-free treat made from naturally sweet frozen bananas blended into a smooth ice cream base and mixed with scrumptious almond flour-based edible cookie dough bites. It’s a guilt-free dessert that’s easy to prepare, vegan, gluten-free, and requires no added refined sugars.

Ingredients

Ice Cream Base

  • 4 large ripe bananas (frozen)
  • ¼ cup full-fat canned coconut milk (optional)
  • ¼ tsp pure vanilla extract (optional)

Cookie Dough Bites

  • 1 cup finely ground almond flour
  • 4 to 5 Tbsp melted coconut oil
  • ¼ tsp sea salt
  • ⅓ cup mini chocolate chips

Instructions

  1. Freeze the Bananas: Peel four large overripe bananas and place them in a large freezer bag. Break bananas in half or slice into small pieces if using a food processor to ease blending. Freeze for at least 4 hours or until completely frozen.
  2. Make Cookie Dough Dough: In a small bowl, mix together the almond flour, melted coconut oil, sea salt, and mini chocolate chips until combined. If mixture is too crumbly, add an extra tablespoon of coconut oil. It’s normal if the mixture appears greasy.
  3. Form and Freeze Cookie Dough Balls: Shape small balls from the cookie dough mixture and place them on a plate. Freeze for at least 30 minutes. For longer storage, keep them in an airtight container in the freezer.
  4. Blend the Bananas: Transfer frozen bananas to a high-speed blender. Start blending on low speed, gradually increasing to high speed. Use the tamper to press bananas toward the blade until the mixture is smooth and creamy, resembling soft serve ice cream. This may take some time and effort initially.
  5. Add Coconut Milk if Needed: If blending is difficult, add ¼ to ⅓ cup full-fat coconut milk to help achieve a smoother texture. Vanilla extract can be added optionally.
  6. Serve Soft Serve or Prepare for Freezing: For soft serve, serve immediately with cookie dough pieces mixed in. For firmer ice cream, stir in cookie dough balls into the banana ice cream base.
  7. Freeze the Ice Cream: Transfer the mixture with cookie dough bites into a freezer-safe container, cover, and freeze for at least 2 hours until firm.
  8. Serve: Allow ice cream to thaw for a few minutes at room temperature before scooping and serving.
  9. Storage: Store leftovers in an airtight container in the freezer for up to 3 months.

Notes

  • Use ripe bananas for natural sweetness and creamier texture.
  • Freezing bananas fully is essential for smooth blending.
  • You can adjust coconut oil in cookie dough for desired consistency.
  • Coconut milk is optional but helps with blending and richness.
  • Cookie dough mixture is safe to eat raw as it contains no eggs.
  • For best texture, blend bananas until creamy, adjusting speed gradually.
  • This recipe is vegan, gluten-free, and dairy-free.
  • Store cookie dough balls and ice cream in airtight containers to maintain freshness.

Find it online: https://marthatasty.com/healthy-cookie-dough-ice-cream-recipe/