
It took a lot of dedication, strength and lip-biting to avoid pigging out before taking pictures of this dessert. I let out a long, genuine, daaammnnn when I viewed the end result. A good o’le fashioned classic, I still had no idea how great this recipe (which I created years ago and kept in the “vault”) would be. So many cookie dough ice creams out there full of sugars, shortening, heavy cream, eggs, and nasty fats. But this baby combines all the guilt-free goodness of natural ingredients, potassium-rich banana love, in a simple, easy-to-make fashion. So channel your inner-child and let’s get talkin!

So if we know each other well enough by now, you probably already know that I prefer using a food processor when I whip up nice cream concoctions. I’m not opposed to using blenders, but the process is just much easier, less messy and the nice cream base tends to come out smoother and much creamier. The base for cookie dough nice cream is too simple, just frozen bananas and some cashew milk! I’ll save the ratios for later though …

So, the actual cookie dough I make separately, and I also use a food processor for this part. Adding all the ingredients I’ll share with you in a minute, and then folding in the chocolate chips (wanna know a secret? carob chips work just as well and provide a unique edible cookie dough experience).

I mean, I died and went to cookie-dough heaven, walking around the house with a full stomach (yup, the recipe is equally as filling as it is guilt-free). Here I go again with the over-dramatic rambling in my own corny way, but I can’t help it! I was over the moon excited when everything I envisioned came to life! I’ll stop wasting your time with my cookie speech now…

It’s VEGAN, it’s GLUTEN-FREE, it’s EDIBLE COOKIE DOUGH. What really amazes me most about this recipe I’m so proud of is it’s simplicity! It’s so incredibly easy to whip up, and takes such little time without the mess of other traditional cookie doughs and the risk of egg-related salmonella, you’re welcome 🙂

If you’re looking just to pig out in cookie dough, I have the separate recipe just for the edible cookie dough in the dessert recipe archives, but you’ll still find the full recipe here to meet all your childhood cookie dough dreams. If you didn’t really have a childhood like me though, now is your time to create some memories. Yikes, was that too deep? Hit up “The Smiling Skeleton” over at “Lifestyle” 🙂
I know you’re anxious, frustrated and perhaps in your kitchen or at the supermarket waiting for me to shut up already, so without further ado…
Guiltless Cookie Dough Nice Cream

Behold, the "Holy Grail" of Cookie Dough Nice Creams. Ooey, gooey, chocolatey and down right delectable. I'm truly proud of this one guys
Ingredients
Nice Cream Blend
- 4 Frozen BananasÂ
- 1/3 Cup Cashew or Almond Milk (I used cashew)
- 1 Tsp Fine Sea Salt
Edible Cookie Dough
- 1/2 Cup Cashew Butter
- 1/4 Cup Maple SyrupÂ
- 1 Tsp Vanilla Extract
- 1/4 Tsp CinnamonÂ
- 1/3 Cup Blanched Almond Flour
- 1/3 Cup Chocolate Chips (or carob chips)
- 1/4 Tsp Fine Sea Salt
Instructions
- For the nice cream base, add all ingredients into a food processor (a high-tech blender works too, but a food processor is ideal). Blend until completely smooth, thick consistency is reached. You may have to add tablespoons of milk at a time to help blend
- Scoop all nice cream base out and set aside, placing in freezer temporarily
- Add all cookie dough ingredients in food processor, expect for chocolate chips
- Once a gooey, nut butter like consistency is reached, fold in chocolate chips
- Take the nice cream blend out of the freezer, let it soften a tad if necessary and fold in the cookie dough
- Scoop mixture into a bowl or glass, add a straw or spoon and go to town!
