Easy Cookie Dough Nice Cream

Dairy Free–Plant Based–Vegan

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.

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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!

Cookie Dough Nice Cream

  • Servings: Makes about 2 cups
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Ingredients

For the Cookie Dough

  • 2 scoops of Arbonne Vanilla Protein Powder (this tastes the best, in my opinion)
  • 2 T. unsweetened, plain plant milk of choice (can be soy, almond, oat)
  • 2 T. natural nut butter (I used almond butter) Do not use nut butter that has added oil or sugar
  • Enjoy Life mini chocolate chips (maybe a couple tablespoons)

For the Nice Cream

  • 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)

Directions:

  1. In a small bowl, combine the protein powder, milk and nut butter and combine well. Stir in the mini chocolate chips.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!!!

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

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See you in the kitchen soon,

Heidi

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Oil Free Chocolate Hummus

I love chocolate. Rich, dark, creamy decadent chocolate. Guilty as charged. As a whole foods, plant based eater, I still like (and eat) chocolate. I’m human––and I’m guessing you are too. I’ve found a great way to satisfy that chocolate craving with fewer calories as well as adding some nutrient dense goodness.

Have you seen Chocolate Hummus in the grocery store yet? Our Publix sells it for almost $4.00 for an itty-bitty container. I even spotted it this morning at Aldi for $3.49. I picked it up, put my readers on to see the ingredient list and quickly placed it back in the cooler. The ingredients included coconut oil and tahini and I knew those were definite no-no’s. As soon as I got home, I knew I could make my own and now I can share with all of you!

 

Oil Free Chocolate Hummus

  • Servings: varies
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Ingredients:

  • 1 can drained and rinsed chickpeas
  • 1/2 cup pitted dates that have been soaked to soften (reserve the water)
  • 1/4 cup unsweetened cocoa powder
  • 1 t. pure vanilla extract
  • 1 T. pure maple syrup
  • Unsweetened, plain almond milk
  • Pinch of kosher salt

Directions:  Add rinsed and drained chickpeas and the drained dates to the bowl of a food processor (reserve the soaking liquid from the dates) and blend until very smooth. You may have to stop and scrape the sides a few times. I added about 4 tablespoons of the date water to the mixture to get it to the right consistency. Next, add the cocoa powder, extract and salt and continue to blend. Add in the almond milk by the tablespoon if you need to. I added 2 tablespoons and then gave it a taste. I wanted mine a little sweeter, so I added just 1 tablespoon of maple syrup and blended again. Transfer to a serving bowl or a container and store in the refrigerator. Makes about a 2 cup serving.

Perfect as a dip for pretzels or fruit. I dipped some strawberries in mine and they were delicious.

 

Strawberries and chocolate are a favorite combination of mine. Back in my (non vegan) days, I was well known as the chocolate covered strawberry lady. I used to make them for parties or as a hostess gift. But, now, I’ll trade the high calorie chocolate for this!

You could spread on graham crackers or even apple slices. It’s a guilt free treat with no oil added and sweetened with just dates (and maple syrup if using). Healthy and nutrient rich and a lot less expensive than store bought.

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Decide to make your own? Tag me in your Instagram picture @heidicooksplants and let me know how you like it.

See you in the kitchen soon,

Heidi