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.
- 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.