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Oatmeal Cookie Dough Banana Ice Cream

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.
Course Dessert
Cuisine vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2


  • 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.


Use this recipe for the raw granola (oatmeal cookie dough). I used sunflower seed butter in the recipe.
If the nice cream doesn’t get smooth, you can add a splash of plant-based milk to help it blend. I didn’t find I needed it with my Cuisinart food processor. I simply scraped the sides a few times and kept blending. If you need the extra milk, add the minimum needed as it will lead to a softer nice cream.
This recipe makes 2 large bowls or 4 smaller portions. Make half the recipe if desired. I normally eat 1 large bowl for a meal (a special breakfast/lunch) or a smaller portion if it's dessert.