Paleo Banana Cookies N’ Cream Ice Cream

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I am going to keep on with my tradition the past month of posting ice cream on Mondays. You’re welcome 🙂

I had been brain-storming so hard on what flavors to make. I was leaning towards my favorite: chocolate chip cookie dough, just adapting it to gluten and dairy-free. I thought about apple pie. Or maybe a peanut butter cookie. Or some form of cheesecake spin.

And then it hit! Most of these I have been trying to make for my husband, who enjoys ice cream, but dairy tears him up. So why not make his favorite? Duh!

His favorite happens to be cookies n’ cream with banana. Oreos? I can make that. It’s easy to add a banana to the ice cream base, plus it will add some sweetness.

I tasted it before freezing and I’ll admit, it was good, but not my favorite of the ones I’ve made (that would be the sweet potato, while Zach’s is the Banana Split). After it froze though, the banana flavor really kicked in and it was wonderful, plus perfect amounts of cookies in each one.

If you don’t want banana, it’s easy to adjust, just omit it and add a smidge more honey.

IMAG3128Banana Cookies N’Cream Ice Cream

Chocolate Cookies

  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 1 cup almond flour
  • 1 tsp vanilla
  • 1 egg
  • 1/3 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Ice Cream

  • 2 cans coconut milk
  • 1/3 cup honey
  • 2 bananas
  • 1-2 cups cookies

Let’s Make it Happen:

Refrigerate the two cans of coconut milk over night. Remove the solids and whip in a stand-up mixer, to make it like whipped cream. whip in the honey. Puree the banana. Fold this in to the coconut whip. Freeze in a glass pan.

For the cookies, beat coconut oil and coconut sugar. Add in the egg and vanilla. In a separate bowl combine the almond flour, cocoa powder, baking powder and salt. Slowly add this into the mixer. Once it is all combined, roll into a log. Wrap in plastic wrap, refrigerate for at least 30 minutes.  Preheat oven to 350. Slice cookies, place on a parchment lined baking sheet. Bake 8 to 10 minutes. Cool and then place on a cooling rack.

Take out the ice cream, let it thaw enough to scoop it out. Run it through a food processor to make it creamy. Smash and crumble cookies into the ice cream. Fold them in. Smooth back into the glass pan.

Scoop and eat once it has set up a little bit longer!

 

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