Vegan Chocolate Cookie Dough Ice Cream

Oh. My. Goodness! This recipe is SUCH a game-changer! If you're like me and you like to enjoy a bit of the good ol' Ben & Jerry's Cookie Dough ice cream from time to time, you'll understand I've been seriously lacking my fix since I've been cutting out dairy from my diet. As I was flicking through Niomi Smart's cookbook for some dinner inspiration, I came across this recipe for chocolate cookie dough ice cream. Totally home made & vegan. That sounded almost too good to be true, so I just had to try it out. And I've got to say, I've never tasted ANYTHING so good that's so healthy at the same time!

I'm so excited to share this with you. All credits to Niomi's recipe in the lovely vegan cookbook Eat Smart. I did change a few things, by the way. Since it's just me, I only used about 3-4 frozen bananas instead of 6. I used honey instead of maple syrup, since that's what I had in my cupboard. I didn't have ground almonds either so I just chopped some whole almonds up and blended them together with the oats. Also, the banana's didn't blend that well at first in my blender, so I added a few splashes of cold water which did wonders. I also put the ice cream in the freezer for an hour or so after making it which makes it extra tasty. Other than that, I'd say follow the recipe and enjoy the loveliest vegan ice cream you ever did come across. Especially with the hot weather we've been having lately, it just a MUST try!

  • 4 frozen ripe bananas, peeled
  • 1,5 tsp vanilla extract
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup

  • 25 grams oats
  • 0,5 tbsp coconut oil
  • 1 tbsp maple syrup
  • 25 grams ground almonds
  • 1 tbsp dark chocolate chips
Grind the oats to a flour in a food processor/blender.
Melt the coconut oil in a saucepan over a low heat.
Remove from the heat and add the maple syrup and almond butter.
Stir to combine.
In a large bowl, mix together the ground almonds and oat flour.
Stir in the coconut oil mixture. Let this cool before you add
the chocolate chips.
Roll into small balls and freeze for about 15 minutes.
Meanwhile, make the ice cream. Blend the frozen bananas with
the vanilla extract, cacao powder and maple syrup in a blender
until creamy and smooth.
Pour into two bowls and top with the cookie dough pieces
and the fruit of your choice.


Recipe credits: Eat Smart by Niomi Smart

No comments