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Brownie Cookie Dough "Ice Cream" Bars seen from overhead with chocolate drizzle
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5 from 2 votes

Brownie Cookie Dough "Ice Cream" Bars

This frozen dessert is all you need this Easter. The base is a raw brownie layer, followed by nice cream filled with raw cookie dough bites. It's finished off with a drizzle of chocolate or other toppings of choice. Think of it as a healthy alternative to the famous ice cream cake!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: vegan, vegetarian
Servings: 8


Cookie Dough Bites

  • 1/2 cup dry roasted or raw cashews
  • 1/2 cup Medjool dates, pitted
  • 1/2 cup rolled oats
  • 1 teapsoon vanilla extract
  • Pinch of salt
  • 2 teaspoons cocoa nibs

Brownie Base

  • 1 cup dry roasted or raw cashews (or pecans)
  • 1/2 cup Medjool dates, pitted
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons cocoa nibs
  • 1 teaspoon vanilla extract

Nice Cream

  • 4 large ripe bananas, frozen
  • 1/2 cup full-fat (or low-fat) coconut milk, canned
  • Unsweetened or dark chocolate for topping


  • If your bananas aren't frozen yet, start by slicing them and freezing them overnight.
  • When you're ready to start the recipe, line a loaf pan with parchment paper.

Make the Cookie Dough Bites

  • In a food processor, add all of the ingredients for the cookie dough bites, except for the cocoa nibs. Process until the dough sticks together when pressed, about 30 seconds, then stir in the cocoa nibs.
  • Using the mixture, make little cookie dough balls (the size is up to you). Set aside in the fridge.

Make the Brownie Base

  • In the same food processor (no need to clean it), add all the ingredients for the brownie base. Process until smooth, as you did with the cookie dough.
  • Press the mixture at the bottom of the prepared loaf pan.

Make the Nice Cream

  • In the same food processor, blend the bananas with coconut milk until creamy. Add nut butter or cocoa powder if desired. Spoon over the brownie base.
  • Sprinkle the cookie dough bites over the nice cream and using a spoon, make sure they are all covered. Drizzle the melted chocolate on top.
  • Put in the freezer and let set for at least 1 hour, depending on how frozen your nice cream looks like when put it in the freezer. The longer you let it set, the better it will keep together when cut. You don't want it to melt too fast!


For a chocolate alternative, try adding 2 tablespoons of cocoa powder to the nice cream.
You can also add peanut butter or sunflower seed butter in the nice cream if desired.