Looking for a super easy dish to share for the holidays? This vegan 7 layer Mexican dip comes together in just a few minutes with ingredients that you’ve probably already got. This plant based, vegan dip is ALWAYS a crowd-pleaser when I bring it to a party. It’s so good that all the non-vegans will be asking you for the recipe!
This Mexican dip is so simple to put together, I even make this for dinner when I want an easy (almost) no-cook night. The directions are pretty forgiving. Once you layer in the refried beans, salsa and lettuce, all the other ingredients can be added in any order. You can get as plain or fancy as you like!
Why is store bought vegan ice cream so expensive? I mean, seriously, have you looked in the freezer aisle lately? Dairy ice cream is always on sale…but, stroll down the row to the “alternative” ice creams and it is a totally different story. You’ll find every variety, too. There’s almond milk, cashew milk, coconut milk–even hemp milk ice creams. Sorbets, too–those count as a non-dairy variety as well.
Looking at the nutrition content of some of these alternative ice creams can really blow you away too. Don’t think for a minute that because they are dairy free that they are also calorie free. So, save your money and follow me into the kitchen as I show you how to make a “knock your socks off” frozen treat that will fool even the biggest ice cream connoisseur.
In a previous post, I did make a basic nice cream. This time I decided to add some extra flavor and make a separate cookie dough mix-in.OMG-It is soooo good!
To make the cookie dough (which happens to be a delicious snack on its own) you’ll need just a few ingredients. I have found that the Arbonne Vanilla Protein Shake Mix gives the best flavor. It smells like cake batter when you open the bag and it is gluten free and non-GMO plant protein.
Banana nice cream is a completely guilt free treat. You are basically just eating some frozen banana and a little bit of plant milk. It’s satifying and refreshing–anytime of year!
3-4 Bananas that have been frozen into small pieces (I usually keep a bag of frozen bananas on hand)
1/2 cup unsweetened, plain plant milk of choice
1 t. vanilla extract
2 T. Trader Joe’s Peanut butter powder (optional)
In a small bowl, combine the protein powder, milk and nut butter and combine well. Stir in the mini chocolate chips.
Take a small amount of the mixture and form small balls. Probably about a teaspoon size. When you’ve rolled them all, place them in the freezer to firm up while you make the nice cream.
In a high speed blender or a food processor, add your frozen bananas, milk, vanilla and peanut butter powder (if using) and blend until you have a smooth, creamy texture. I have had good success using my Vitamix, although a food processor will also do the job! There shouldn’t be any frozen banana chunks.
Remove to a bowl and gently fold in your cookie dough bites. You can serve immediately (it will be more like soft-serve) or store in a sealed container in the freezer. If you leave it in freezer for a long time, let it sit out to soften up before serving.
Your smooth nice cream
Ready to mix in the cookie dough
Nice cream is so versatile. You can really add anything you like to the base ingredients. I have tried adding cocoa powder and mint flavoring and even frozen cherries and chocolate chips. Leave me a comment and let me know how much you loved the recipe. Tag me in your pictures @heidicooksplants
See you in the kitchen soon,
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