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12.24.16

Banana Chocolate Chip Cookie Dough Ice Cream

Recipes > Sweets

Be sure to peel your ripe bananas and freeze them in a re-sealable freezer bag the night before making this delish faux “ice cream.”

 Enjoy with some extra chocolate or carob chips and a sprinkle of coconut shavings on top!

By: Candice Kumai

Yields about 2 cups

Ingredients:

3 ripe, frozen bananas, peeled

1/2 cup almond meal

1/4 cup almond and coconut milk blend

1 teaspoon ground cinnamon

2 teaspoons organic vanilla extract

Topping:

1/4 cup mini chocolate chips or

1/4 cup dark dairy-free chocolate, chopped (use carob chips if vegan or dairy-free)

Directions:

Combine the ingredients for ice cream in a Vitamix blender and blend until smooth. Use the Vitamix tamper stick to whip up all the bananas until fully combined and creamy. You are looking for an extra-thick smoothie or soft-serve consistency. Sprinkle in chocolate chips and fold in with a spatula. Serve immediately.

For a firmer texture, double the batch and pour into an 8-inch loaf tin, cover, and freeze until ready to serve! This cookie dough faux ice cream keeps for up to 1 week in an airtight container in the freezer.

 

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