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Vegan Cookie Dough Nice Cream Recipe

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3.9 from 6 reviews

This Vegan Cookie Dough Nice Cream is a creamy, dairy-free frozen treat combining the natural sweetness of ripe bananas with homemade vegan cookie dough balls. Blended to a soft-serve consistency and topped with chocolate chips, this healthy dessert is quick to prepare and perfect for a guilt-free indulgence.

Ingredients

Cookie Dough Balls

  • ½ cup almond flour
  • 2 tablespoons cashew butter
  • 2 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • 1 tablespoon vegan mini chocolate chips

Nice Cream

  • 4 frozen ripe bananas, sliced
  • 2–3 tablespoons non-dairy milk (almond, soy, oat, etc.)
  • 2 tablespoons cashew butter
  • ¼ teaspoon vanilla extract
  • 1 tablespoon vegan mini chocolate chips (for sprinkling on top)

Instructions

  1. Make the cookie dough balls: In a small bowl, combine almond flour, 2 tablespoons of cashew butter, maple syrup, vegan mini chocolate chips, and vanilla extract. Mix thoroughly until the mixture reaches a cookie dough consistency. Roll the mixture into small balls and place them in the freezer to chill while you prepare the ice cream.
  2. Blend the ice cream: Place the frozen banana slices, 2 tablespoons cashew butter, ¼ teaspoon vanilla extract, and 2 tablespoons non-dairy milk into a high-speed blender or food processor. Blend until the mixture is creamy and smooth with a soft-serve texture. Add additional non-dairy milk (up to 1 tablespoon more) if needed to assist blending.
  3. Mix in the cookie dough balls: Scoop the banana nice cream into serving bowls. Top generously with the frozen cookie dough balls and sprinkle with extra vegan mini chocolate chips. Serve immediately and enjoy your vegan cookie dough nice cream!

Notes

  • Use ripe bananas that have been sliced and frozen for best creamy texture.
  • You can substitute almond flour with oat flour or gluten-free flour if preferred.
  • For a nut-free option, replace cashew butter with sunflower seed butter and use a suitable seed-based flour.
  • The nice cream is best enjoyed immediately but can be stored in the freezer for up to 1 week; let it soften slightly before serving.
  • Adjust the amount of non-dairy milk as needed to achieve your desired consistency.

Find it online: https://bitezly.com/vegan-cookie-dough-nice-cream-recipe/