Chocolate Chip Cookie Dough “Ice Cream”
You’ve seen it on Pinterest.
I know you have… It’s everywhere.
Banana “ice cream” is a huge fad now, and for good reason – you can do pretty much anything with it, and it (basically) tastes like you’re eating soft serve ice cream. And I LOVE that, for a lot of reasons. Need I count the ways?
- It’s a great way to sneak in a serving of fruit, especially if you’re not a banana person. The cold temperature takes out most of the banana-y flavor. Take it from a person who’s not a fan of eating bananas by themselves.
- It’s naturally sweet. Just like meee! (…If it’s a Friday and I’ve eaten recently.)
- It’s dairy free, for all those sensitive tummies out there.
- No fancy equipment needed. There are some fun contraptions out there specifically designed for banana ice cream, but an electric OR manual food processor works just as well.
- It’s another way to use up those spotty, soft bananas.
- You can add anything you want into or on top of it. Healthy Coldstone? YES. PLEASE.
- My favorite part – it’s SINGLE SERVING. You use one frozen banana, and then don’t have to fight the irresistible pull of a carton.
After all this glorification of banana ice cream, I WOULD be lying to you if I said that it’s exactly the same as ice cream. Ice cream certainly has its special time and place – like, melting over the top of a warm slice of pie on Thanksgiving, or when the Mr. Softee truck comes by on July 4th. Or, when you and your friends want to cry together and watch movies based on Nicholas Sparks novels. (Ben and Jerry’s was a stereotypical post-breakup staple in college for our group of friends, second only to the Whole Foods salad bar… We weren’t very consistent.) For the other 99% of your life though, I promise that banana ice cream can perfectly satisfy your frozen dairy craving.
This recipe is so simple, I almost feel bad calling it a recipe. But I swear to you, it actually tastes like cookie dough ice cream. I ate this about 3 times last week, and regret absolutely nothing. So go forth, and go bananas.
- 1 banana, frozen in coins
- 1/3 date and cashew bar, chopped (I used a "Cashew Cookie" Larabar)
- 1 tbs. dark chocolate or carob chips
- ~1/2 tsp. almond milk or water, if needed for blending
- Add frozen banana, chocolate, and date bar to a food processor, blending on low until bananas are smooth. If the mixture is too crumbly, add almond milk or water to assist with blending. If you want chunkier mix ins, blend bananas first until almost smooth, then add the chocolate and date bar and pulse until broken up. Serve immediately.
- For easier blending, freeze the banana coins on a flat surface or spread out individually in a freezer-safe bag.