Double chocolate cookie dough nice cream

October  4, 2017
Photo by Teresa Ulyate
Author Notes

A summer treat that is gluten, dairy and sugar free - and so delicious! —Teresa Ulyate

  • Serves 4
  • For the chocolate cookie dough:
  • 50 milliliters coconut oil
  • 50 milliliters honey
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 150 milliliters almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons cocoa powder
  • For the chocolate nice cream:
  • 550 grams 550g peeled bananas, sliced and frozen¼ cup
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey
  • 1/4 cup coconut oil, melted
In This Recipe
  1. For the cookie dough: Melt the coconut oil and add the honey, peanut butter and vanilla extract. Whisk well.
  2. Add the almond flour, coconut flour and cocoa powder. Mix together into a soft dough. Flatten the dough into a disc that is 1cm thick. Cover in plastic wrap and freeze for at least 30 minutes to harden.
  3. For the nice cream: Place the frozen bananas, cocoa and vanilla extract in a blender. Blitz until you have a smooth, creamy mixture. Add the honey and coconut oil and blend again to mix everything together.
  4. Cut the cookie dough disc into small chunks and stir the chunks into the nice cream mixture. Transfer the mixture to a freezer container and freeze until firm.

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