Recipe

Vegan Chocolate Cookie Dough Explosion Nice Cream

By Jody Brimacombe at University of St. Andrews

It was 8pm on a Thursday night when I was struck with the desire to eat as much sugar as humanly possible. But since I'm the type of person that makes sugarless chocolate squares (yeah, I'm that friend), I wound up browsing for healthy dessert ideas on Pinterest. I came across some ice cream recipes. I found some chickpea cookie dough ones. And then inspiration struck. Why wasn't I making vegan cookie dough ice cream?

It was a question that had to be resolved immediately. I whipped up a batch of these cookie dough bites, and then I got to work. The result was a jar of heavenly vegan goodness.

Cookie Dough Nice Cream

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Servings: 2
Ingredients
  • 2 large frozen bananas
  • 2 pitted Medjool dates
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 batch chickpea cookie dough balls
  • 1 tablespoon peanut butter
  • 1 tablespoon cocoa powder
  • 1 tablespoon maple syrup
  • 3 tablespoons hot water

Jody Brimacombe

Step 1

The night before, prepare one batch of chickpea chocolate chip cookie dough balls. Refrigerate overnight, allowing the cookie dough to firm up.

Jody Brimacombe

Step 2

In a small cup, combine the peanut butter, cocoa powder, syrup, and hot water. Whisk with a fork until a runny chocolate sauce is formed. If the sauce is still too thick, add more hot water.

Jody Brimacombe

Step 3

In a high-speed blender, combine frozen bananas, dates, vanilla extract, and cinnamon. Blend on low speed for 2 minutes, stirring occasionally to combine. The mixture should be the consistency of ice cream.

#SpoonTip: If the nice cream isn't blending, try adding a splash of almond milk.

Jody Brimacombe

Step 4

Scoop the nice cream into two jars or bowls, and top with cookie dough balls and the peanut butter-chocolate sauce.

Jody Brimacombe

This vegan cookie dough ice cream is perfect for those nights when you can't be bothered to whip up a whole tray of vegan brownies or cookies. Plus, the recipe makes two servings, so you can have an extra sundae for the next time the sugar cravings strike. It's a win-win.