VEGAN COOKIE DOUGH ICE CREAM
A quick and easy dairy-free ice cream that is fruit-sweetened.
Provided by Megan Gilmore
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- To prepare the cookie dough, process the walnuts in a mini food processor until they are finely ground. Add in the dates, vanilla, and sea salt and process again until a sticky dough is formed. Stir in one tablespoon of mini chocolate chips, then drop the dough by rounded tablespoons onto a plate lined with parchment paper. (I got 8 dough balls from this batch.)
- Place the dough balls in the freezer, chilling them for at least an hour, or until firm.
- To prepare the banana soft serve, place 1 or 2 frozen bananas, cut into coins, in the mini food processor, along with 1 to 2 tablespoons of water to help facilitate blending. Process until the a smooth and creamy "ice cream" texture is created, then crumble a couple of the frozen cookie dough chunks into the mix (I broke each dough ball into about 4 smaller pieces).
- Stir well and serve immediately!
Nutrition Facts : Calories 435 kcal, Carbohydrate 63 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 7 mg, Fiber 7 g, Sugar 43 g, ServingSize 1 serving
EASY KIDS' RECIPE FOR FLUFFY BANANA COOKIES
I should rename these to the Houdini cookies, with how fast they vanish from my kitchen. Very fluffy and delicious. My daughter just turned one and loves to help make these. She pulls the paper from the butter, peels the bananas, mashes and mixes. It's so fast and easy. Any time we have a couple bananas going brown we mix up these. The recipe originated as my grandmother's banana bread, but one day I was in a rush and didn't want to wait an hour for the bread to bake so I tossed them in as cookies and we all agreed it came out better this way.
Provided by Tiffany Hawkey
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
- Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 26.2 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 186.3 mg, Sugar 11.9 g
COOKIE DOUGH FOR ICE CREAM (EGGLESS)
A wonderful addition to any ice cream. Turn any vanilla ice cream into cookie dough. Much better than the store-bought cookie dough ice cream. NOTE: This does not include the ice cream recipe--just the dough.
Provided by JESSAMINE689
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
- Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.8 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 21.9 mg, Sugar 8.8 g
VEGAN BANANA ICE CREAM WITH COOKIE DOUGH RECIPE
Vegan Banana Ice Cream with Cookie Dough combines two of your favorite flavors into one fabulous healthy ice cream.
Provided by Taylor Kiser
Categories Desserts
Time 55m
Number Of Ingredients 9
Steps:
- Place the chickpeas, peanut butter, peanut butter powder, agave, vanilla, cinnamon, and salt in a SMALL food processor (mine is 3 cups) and process until smooth and creamy, scraping down the sides often. Transfer to a medium bowl and stir in the chocolate chips. Line a plate with parchment paper. Roll the cookie dough into very small balls, about ¼ tsp-sized, and place them onto the plate. Place the plate into the freezer until the balls are hardened, about 30 minutes. Remove the frozen banana coins from the freezer and let them thaw for about 10 minutes, until they JUST begin to soften. Remove the cookie dough bites from the freezer as well, so they can begin to soften. Place the bananas into a high-powered food processor and blend until smooth and creamy, scraping down the sides as necessary. Transfer to a large bowl and stir in the frozen cookie dough bites. DEVOUR.
Nutrition Facts : Calories 140 calories, Fat 2 g, Carbohydrate 29 g, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 15 g
TAHINI CHOCOLATE CHIP COOKIE DOUGH BANANA NICE CREAM
A coworker who is very dear to me introduced me to two of her favorite things: the nice cream trend (frozen fruit puréed with some other elements to resemble the texture of ice cream) and tahini chocolate chip cookies. My favorite ice cream flavor is peanut butter cookie dough with a chocolate base, so I thought I would transform it to honor her. Since peanut butter is a peanut paste and tahini is a sesame paste, the swap is a no-brainer, and the bananas provide the sweetness that a good chocolate ice cream requires.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cookie dough: Process the yogurt, tahini and vanilla in a food processor until combined. Add the brown sugar and process until combined, scraping the sides with a rubber spatula as needed.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a small bowl, then whisk in the salt (see Cook's Note). Add the mixture to the food processor and pulse until just combined, scraping the sides with a rubber spatula as needed, about 6 pulses. Add the chocolate chips and pulse until they are incorporated, about 5 pulses. Transfer to a small bowl.
- Roll the dough into 1/4 teaspoon cookie dough balls (about 60 dough balls), lightly flouring your hands if the dough is too sticky. Refrigerate until ready to use.
- For the nice cream base: Put the bananas, cocoa powder, 2 tablespoons tahini and salt in a food processor and process until smooth. Taste and add up to 1 tablespoon more tahini and season with more salt if necessary. Transfer to a large bowl and stir in the cookie dough balls. Transfer to an airtight container and freeze for at least 5 hours, stirring every 1 hour 30 minutes to distribute the cookie dough evenly.
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