I was never a big ice cream fan until I discovered how delicious nicecream (banana based vegan ice cream alternative) is! If you like banana, peanut butter and cookies then this recipe is definitely for you! It is definitely a treat recipe so enjoy in moderation, even if it is hard not to eat it all at once! Don’t worry if the mixture darkens a bit as this is just the bananas being weird.
INGREDIENTS:
Cookie dough:
2 tbsp coconut oil, melted
2 tbsp maple syrup
½ tsp vanilla extract
8 tbsp gluten free oat flour
3 tbsp ground almonds
1.5 tbsp cacao nibs
Nicecream:
4 large bananas (use 1 frozen one if you can, it helps thicken the mixture)
4 tbsp smooth peanut butter
½ tsp vanilla extract
2 tsp maca powder (optional, you can you ½ extra vanilla instead)
75ml rice milk
1.5 tbsp cacao nibs
METHOD:
- Start by making the cookie dough, mix all the ingredients together in a bowl until you have a soft, pliable cookie dough (it should softer than normal cookie dough but not sticky)
- Roll into a log shape, wrap with clingfilm and leave in the fridge for 10 minutes to set
- To make the nicecream, blend everything except the cacao nibs together until smooth
- Stir in the cacao nibs, pour into a tub and place in the freezer
- Remove the cookie dough from the fridge and slice into small pieces, about 1cm in thickness
- Take the nicecream out of the freezer and stir through as much of the cookie dough chunks as you want (i used about ¾ and ate the rest!)
- Place in the freezer for approximately 6 hours until set, stir for the first 30, 60 and 90 minutes if you can. This ensures the cookie dough doesn’t sink to the bottom.
- If left longer than 6 hours you may need to leave it out of the freezer for 10-15 minutes to melt slightly before serving, an ice cream run under the hot tap also helps!