Healthy Cookie Dough Ice Cream

1-2 Servings

Ice Cream


4 overripe, frozen bananas

2 Tbs cashew nut butter
pinch of salt

It's handy to have some pre-cut, frozen bananas in the freezer

Peel bananas and cut into pieces, freeze in an airtight bag or container.






Cookie Dough

1/4 cup quick or rolled oats

2 Tbsp blanched almonds

1/4 cup cashew or almond nut butter

3 Tbsp honey

1 tsp vanilla extract

 pinch salt


Optional- chocolate chips to your taste, there are sugar free and vegan varieties available




Add oats and blanched almonds to a food processor and pulse into fine flour

Add cashew or almond nut butter, honey, vanilla and salt.

Blend to combine. Stir in choc chips. Scoop out and roll into a ball.
To make the ice cream, blend frozen bananas, nut butter and salt 

Pour ice cream into a serving dish and scatter pieces of cookie dough through.



Tip - Cashew or almond butter is easy to make and less expensive than store bought nut butters.

Add a cup of raw cashews or almonds to a food processor, high speed blender or Nutribullet.

The nuts will process to a fine flour, natural oils are released with further blending to make a smooth nut butter.

Add 1 teaspoon of coconut oil if it has not blended to a butter after 5 minutes, blend until smooth.

Store in a glass container in the fridge and use as a high protein spread or in recipes like this.


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