Cookie Dough & Peanut Butter Nicecream

cookie dough & peanut butter nicecream

cookie dough & peanut butter nicecream

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.


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


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


  • 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!

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