Oatmeal cookie dough nice cream. A creamy ice cream made from only one ingredient: Bananas. Add a swirl of sunflower seed butter and crumbled oatmeal cookie dough (or raw granola) for a delicious summer treat. 15 minutes and a food processor is all you need.
I made it to Moncton! I’m here for the next three weeks, visiting friends and getting some things ready for the wedding (which is coming soon!). I arrived on Wednesday after a long day in planes and airports (I love flying) and I’ve been all over the place for the past two days.
Today my mom and I sent the afternoon in the kitchen, testing cupcakes for the wedding. One thing we can check off our big wedding to-do list.
Shaun is joining me next week, but in the meantime, I’m spending as much time as I can with my family and friends (and Lola, our old dog).
I photographed this oatmeal cookie dough nice cream before I left and I’m finally sharing the recipe with you guys today.
It’s one of those recipes that I make regularly, but never shared on the blog. I’m not sure why (I’ve shared it on Instagram many times), but that’s changing now.
Here’s how you make it:
Freeze the bananas overnight. You can slice them thinly and layer them on a baking sheet (best if your food processor is weaker) or you can just cut the banana into chunks and place them in an airtight container. Both worked with my Cuisinart food processor, but note that big chunks might not work with a weaker food processor.
Process the frozen bananas until smooth. It will look crumbly at first, but it should get smooth. If needed, you can help it by adding a splash of milk and scraping the sides.
Add a swirl of sunflower seed butter and some crumbled cookie dough. For the cookie dough, I just use my favorite raw granola recipe. It’s simply a banana mashed with nut or seed butter, oats and vanilla. That’s all!
Oatmeal Cookie Dough Nice Cream
- 4 large bananas, peeled and frozen
- 3-4 tablespoons sunflower seed butter (or other nut/seed butter)
- 1 batch raw granola (see note)
- Chopped chocolate or cocoa nibs
- Line a baking sheet with parchment paper. Slice the bananas and layer the slices on the prepared sheet. Let them freeze lightly (about 1 hour), then transfer them to an airtight container. Freeze overnight.
- When the bananas are frozen, add them to a food processor. Process until smooth, about 2-3 minutes (or longer, depending on your food processor). It will look crumbly at first, but scrape the sides and keep processing.
- Swirl in the sunflower seed butter. Serve with oatmeal cookie dough. Best served immediately.