Cookie Dough Banana Ice Cream
Back in my high school days, I picked up a summer job working at the local Dairy Queen. My time working in fast-food didn’t last long, but I had fun making blizzards and perfecting the curly Q at the top of the ice cream cone and sundaes. My ultimate favorite treat: the chocolate chip cookie dough blizzard.
From time to time, I treat myself to dairy-free ice cream, but it’s not a regular treat since most are still have added sugars and can get pretty spendy. Banana ice cream is super easy to make, and a great alternative to sugar-laden desserts. It’s naturally sweet— and guess what, it actually counts as a serving of fruit!
Ice cream lovers listen-up! All you need is a banana— and then top it with fresh fruit, coconut flakes, carob chips, or my oatmeal cookie dough bites! You could even make chocolate or chocolate mint ice cream by blending in cocoa powder and/or a few drops of mint extract.
- 1 frozen banana
- 1-2 oatmeal cookie dough bites (see recipe)
- Peel the banana, if not already peeled. I find it helpful to run it under warm water to remove the skin. Place the banana in a blender, and start to blend until it forms a cream. You may need to add stop the blender and move the banana around a bit to help it blend.
- Chop the cookie dough bites into small pieces.
- Pour the banana cream into a bowl and add in the cookie dough bites. If your banana is getting soupy, put it into the freezer for a few minutes.