Yum. Yum. YUM!
I’m still in a banana-induced state of yum after making this Cookie Dough Nice Cream. Wow. I think the pictures speak for themselves – look at that creamy banana goodness laced with gluten-free cookie dough made with almond flour (I used Bob’s Red Mill)! My little sister (who is very anti-real food) and I couldn’t stop eating it. This is definitely a sweet treat. Though bananas are fruits and considered quite healthy, they can still raise your blood sugar and contain a lot of fructose. Therefore, this is best enjoyed for special occasions or when you need to treat yo self. 😉
That said, this Cookie Dough Nice Cream is much healthier than any store-bought ice cream, tastes like heaven, and is suitable for basically everyone’s dietary needs. It’s vegan, it’s made using Paleo ingredients (though I doubt cavemen were bringing out their handy-dandy food processors to puree some frozen nanas), and gluten-, egg, and dairy-free. It does contain nuts, but I will be working on a raw cookie dough batter sans noix in the future, so don’t worry, you nut-allergic peeps!
Don’t you want to dive in headfirst already??? I sure do!
I received a few comments about my photography of this little cup of delight. I’m sure I’ll write more about this later, but here’s bit of info about how I photograph. I use a 4′ x 6′ board made of hand-painted individual wood planks as a backdrop, and shoot next to a large window with Aperture Priority mode. There you have it! This pic was shot in the late afternoon, which is a good time for photography. Thanks for asking!
Nice cream is tricky to photograph because it melts so quickly! Have your props and camera ready before you make it – if you are in the business of photographing scrumptious bowls of creamy, cold things 😉 .
Enjoy this! Post a picture of yours on Instagram and tag me if you make it! I love seeing your gorgeous creations.
- ¾ cup almond flour/meal
- 4 pitted Medjool dates
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- ½ tsp pure vanilla extract
- Pinch sea salt
- ¼ cup cacao nibs
- 4 very ripe bananas, peeled, sliced, and frozen
- Blend all the cookie dough ingredients except the cacao nibs until smooth in the small bowl of a food processor. Add the nibs, and pulse until spread throughout the dough. Roll tablespoonfuls into balls, and set aside.
- Blend the frozen banana slices with ¼ cup of water until smooth and creamy in the large bowl of a food processor. Add the cookie dough balls to the processor, and pulse a few times. You can leave the balls more chunky or pulse more to streak the nice cream with cookie dough.