Chocolate Peppermint Cookie Crunch Nice Cream

Recipes, Sweets

November 14, 2019

Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

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morning delights

savory eats

snacks

sweet tooth

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Gluten Free

Dairy Free

Vegan

So easy to make!

Perfect for the holidays or really any time of the year!

Ingredients

  • 4 large frozen bananas

  • 1/3 cup almond butter

  • 1/3 cup almond milk

  • 1/3 cup cacao powder

  • 2 tbsp honey (can sub maple syrup)

  • 1/4 tsp sea salt

  • 2 Complete Eats mint chocolate chip cookies

Instructions

  1. Chop bananas into chunks and freeze overnight

  2. Add the frozen bananas with the other ingredients (except cookies) into a food processor and blend until smooth. The mixture should resemble a thick smoothie

  3. Break apart the two cookies and hand mix them into the batter to keep some larger chunks

  4. Pour the mixture into a lined loaf pan or ice cream tray (if you have one) and smooth out the top

  5. Freeze overnight

  6. When you’re ready to eat it, take it out of the freezer for a little and let it defrost. Use an ice cream scooper and enjoy!


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Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

about Me

Categories

morning delights

savory eats

snacks

sweet tooth

shop now

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