Cookies and Cream Ice Cream

yield:
servings:4
prep time:30 min
cook time:5 min
ready in:35 min
MellowMomma
I'm a SAHM who transitioned to the paleo lifestyle after being diagnosed with ITP, an autoimmune disorder. I started with just eating clean, but still had stomach issues. I suspect I may be lactose and gluten intolerant, but I haven't been officially diagnosed. Since I started eating paleo I have never felt better, and I am off all medication! I love to cook and create delicious food for my family. Check out my blog at mellowmomma.com
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Ingredients
  • 4 bananas peeled & frozen in chunks
  • 1/4 to 3/4 cup coconut or almond milk
  • 2 t pure vanilla extract
  • 2 T coconut oil melted
  • 1 T pure maple syrup
  • 2 T unsweetened cocoa powder
  • 10 T almond flour
  • Dash of salt
Directions
  • For the cookies melt the coconut oil in a microwave safe dish for 30-60 seconds. Add the maple syrup and stir. Slowly add the cocoa powder stirring as you go. Add the salt, then add the almond flour a T at a time until it forms into a ball of dough.
  • Put the frozen banana chunks in your food processor, along with 1/4 cup of milk of choice, and vanilla. Blend until smooth, scraping the sides down as you go. You can add more milk if you prefer a soft serve type of ice cream. Add 1/2 of the chocolate cookie mixture to the food processor and blends until it's fully mixed into the ice cream. Scoop out the ice cream into 4 dishes and to with the remaining chocolate cookie mixture, Enjoy!

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