Cookie Dough Nice Cream is a fun and healthy summer treat! The base is made with frozen bananas, and it's loaded with bites of my gluten-free sugar cookie dough. The ultimate summer treat for kids or adults!

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• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Helpful Kitchen Tools
• How to store leftovers
• Recipe
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• 💬 Reviews

🍴Ingredient Notes

• Frozen Ripe Bananas - Bananas cut into discs works best! Freeze overnight so they're solid.
• Edible Cookie Dough - I used my Sugar Cookie Dough recipe! You can also buy it pre-made.
• Unsweetened Coconut Milk - Any non-dairy milk will work with this recipe. Try vanilla coconut milk for additional vanilla flavor!
• Vanilla Extract - You'll need this to create a "vanilla ice cream" flavor.

Optional Ingredients

• Chocolate Chips - Any chocolate chips will work! My favorite brands are Pascha and Hu Kitchen.
• Sprinkles - I found these naturally colored sprinkles at Whole Foods! But I also love Supernatural Sprinkles.
• Vanilla Collagen - Add a scoop or two of your favorite vanilla collagen to the banana mixture. This will add flavor and some extra protein!

🍴Step by Step Instructions

Step 1: Preparing

Start by adding frozen bananas, coconut milk, and vanilla extract into a blender or food processor.

Step 2: Blending

Blend on a low speed if you're using a blender. Stir every few seconds until it starts blending smoothly. It takes a few minutes to get it going! If you're using a food processor, let it run on high. (Stir as needed.)

Add cookie dough into the blender or food processor and pulse a few times. You can also roll into bite sized balls and add the cookie dough on top!

Step 3: Serving

Transfer into three small serving bowls, top with chocolate chips and extra cookie dough. Place in the freezer for about 10-15 minutes to set. Serve, and ENJOY!

Expert Tips

• Cut bananas into small discs for easy blending!
• Store frozen bananas with parchment paper between each layer to avoid one big frozen clump!
• Start with half of the coconut milk and add more as you need to help the mixture blend. (Too much will result in a thin ice cream consistency.)
• Add chocolate chips and sprinkles for a fun topping!

Helpful Kitchen Tools

• Ninja Foodi Blender - This blender works great for thick smoothies or ice cream! (It comes with at tamper.) You can also make purees and soup in it! I also think it's a great price for what you get.
• Vitamix - If you're looking to make an investment, I recommend this Vitamix. I've had mine for almost four years and it works great! 90% of the time I make my smoothies in this blender because they always come out so creamy.
• Food Processor - In my opinion, food processors are a kitchen staple! I've been using mine for years, and it's a great option if you don't have a high speed blender. This isn't the exact model I have, but it's the same brand!
• Tamper - This tool fits inside the blender to help push around the ice cream to avoid having to repeatedly remove the lid.

How to store leftovers

This recipe makes about 3 small cups of ice cream. I recommend putting the ice cream in small glass or ceramic cups, and either eating them right away or popping them in the freezer for later.

The texture is best right out of the blender, but you can pop them in the freezer for 10 minutes to an hour if you like it firmer. I have left the cups overnight in the freezer and the texture is still pretty good the next day!

Just let them defrost on the counter for 15-20 minutes. You can even microwave the bowl for about 10-15 seconds to soften it up!

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After you make this Cookie Dough Nice Cream, make sure to leave a comment & rate the recipe!

Recipe