June 8, 2011 by Danielle
You might remember one of my first blog posts about a favorite dessert of mine, the “banana whip”. Just when I thought that the banana whip couldn’t get any better,Tone It Up posted a recipe for a healthier homemade version of chocolate chip cookie dough ice cream that I just had to try.
Since I couldn’t find the original recipe that inspired me, I adapted one that I found on “A Taste of Healthy“. My recipe is below, along with pictures to document my first foray into “raw” ice cream.
Bottom Line: If you thought that healthy eating meant no indulgences, try this recipe. It is rich, creamy and tastes just like the real thing. Best of all, this version is all natural and lacks any added sugar and (eek!) preservatives, so it’s better for you than ice creams that you might find in the grocery store.
In the future, I’ll experiment with using dates in the “cookie dough” to add more sweetness, since the dough was a little nuttier than I’d like. I’m also excited to experiment with incorporating different fruits into the banana whip base, such as frozen mango and raspberries.
If you try the recipe, let me know what twists you add to create your very own chocolate chip cookie dough delight.
- 3 frozen bananas-make sure you take off the peel before you freeze them!
- 1 teaspoon vanilla extract
Puree bananas and vanilla in food processor. Whip until smooth and creamy. Transfer into tupperware or other freezer safe dish and place in freezer.
- 1 cup cashews
- 1/2 cup instant oats
- 1 teaspoon vanilla
- 1 tablespoon + 1 teaspoon maple syrup or agave
- 1 tablespoon water or almond milk
- 2 packets of Stevia sweetener
- a pinch of salt to taste
- 1/2 cup all natural chocolate chips
Process cashews and oats in a food processor.
Add in vanilla, maple syrup/agave, water/almond milk, salt and stevia. Transfer mixture to a bowl and sitr in chocolate chips.
Place a sheet of parchment paper on a baking sheet and flatten mixture on to a flat sheet (or you can roll into small bite size balls). Freeze for at least 30 minutes and when ready to eat, break sheet into bite size pieces.
Remove banana whip “ice cream” base from freezer and transfer to food processor. Pulse to re-soften. Place ice cream base in a bowl and stir in cookie dough chunks.
If you can wait long enough, place the mixture back in the fridge to harden some more. If not, scoop and enjoy!