Food, Recipes

Freedom Friday: Banana Chocolate Chip Cookie Dough Ice Cream

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Vegan GF Cookie Dough Ice Cream

So, yes, I am aware that every vegan and allergy-ridden person with a sweet tooth has heard of freezing bananas and adding a million and one ingredients to make the perfect ice “cream” but honestly, this recipe is the bomb. I don’t know about you, but I love dark chocolate and I have totally taken the “dark chocolate is good for you” claim to heart and maybe go a bit overboard with it once in a while–see my raw dark chocolate oat cookie recipe featured previously on Freedom Friday. However, it is Friday and in my book every good weekend should start with a dark chocolate binging session on Friday night –preferably on the couch watching Friends DVDs with my puppy and my husband—TMI from my dorky life? Aw well. I just know there are some folks out there like me, who would rather sit at home with a glass or two of wine in yoga pants while watching 90s sitcoms than go out rage partying every weekend night; this one’s for you.

Banana Chocolate Chip Cookie Dough Ice Cream

will serve 2 not so hungry people and 1 hungry Friday-night-chocolate-binging girl

4 large peeled bananas, sliced in chunks

1/2 cup crumbled or chopped dark chocolate (Whole Foods carries Enjoy Life brand–it rules)

1/2 cup crushed ice

1 cup rice milk

1/2 tsp. pure vanilla extract

1/2 tsp. organic maple syrup

1 tsp. powdered stevia

1 tsp. ground cinnamon

1/2 tsp. sea salt

 

Place bananas and rice milk in mixer, and mix on low until it achieves a light, whipped consistency (can also use a large bowl and a hand mixer)

Slowly add in dark chocolate pieces and continue to mix on low until well distributed throughout

Add dry ingredients one by one and mix slowly

Add ingredients from mixer to a blender and add ice, vanilla and maple syrup to mix; blend on low until ice is mixed thoroughly into mixture and is no longer solid

Remove from blender and place in an airtight container (must be airtight to prevent freezer burn)

Place in freezer for at least five hours, or until the mixture is of ice cream consistency

Enjoy !

Also on Freedom Friday: Allergen Free Mini Cinnamon Oat Pancakes

Photo: Peaceful Dumpling

 

Kate Coffey
Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.
Kate Coffey

@fascinatedblog

Vegan, outdoor explorers & sunshine lovers. Fighting the good fight to end the animal cruelty madness and bring healthy back. Don't let a moment pass you by.
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