This vegan cookie dough banana nice cream combines frozen bananas, a splash of almond milk, and plenty of edible cookie dough pieces in every spoonful. Naturally dairy-free and made from simple ingredients, it’s a healthier spin on classic cookie dough ice cream and can be ready in under an hour.
We Love Nice Cream Recipes
Nice cream is our go-to healthier alternative to traditional ice cream. It’s made by blending frozen bananas into a thick, creamy base that mimics the texture of soft-serve. Because frozen bananas keep well in the freezer, you can whip up a batch anytime your sweet tooth calls.
We’ve adapted classic ice cream flavors into nicer versions, and this cookie dough banana nice cream is one of our favorites. The soft banana base is naturally sweet and silky, and the frozen cookie dough bites add a delightful chewy texture—think soft-serve meets cookie dough chunks.
It’s All About the Edible Cookie Dough Bites
If you love cookie dough in your blended ice cream treats, these little edible cookie dough bites are the highlight here. They’re made with cashew butter for a rich, authentic cookie dough flavor, plus a bit of flour, maple syrup, salt, and mini chocolate chips. The result is sweet, doughy, and perfectly scoopable once frozen.
How to Make Edible Cookie Dough Bites
Mix cashew butter, flour, maple syrup, mini chocolate chips, and a pinch of salt in a small bowl until the mixture comes together and resembles cookie dough. Use a 1/2 teaspoon scoop (or measure and roll with your hands) to form small bite-sized balls. Place the bites on a parchment-lined plate and freeze for at least 1–2 hours. Freezing them is important so the pieces remain firm when folded into the nice cream.
How to Make Nice Cream
The most essential ingredient for any nice cream is frozen bananas. Frozen banana slices blended at high speed transform into a creamy, smooth base that tastes like soft-serve. For this recipe, process frozen banana slices with a little maple syrup and ground cinnamon until smooth. Add a splash of almond milk only if needed to reach the desired consistency. Fold in half of the frozen cookie dough bites and pulse just a few times to break them up slightly. Transfer to a freezer-safe container and freeze for 1–2 hours for a firmer ice-cream texture, or enjoy immediately for soft-serve.
Cookie Dough Banana Soft Serve Qs
What is the best kitchen appliance to use for banana soft serve?
A high-speed food processor works best for banana soft serve. Blenders often struggle because the mixture is thick and contains little liquid. A powerful food processor handles frozen fruit well and produces the creamiest texture.
How do I store nice cream in the freezer?
To store your nice cream, press it into a loaf pan or freezer-safe container lined with parchment paper, cover tightly with plastic wrap and foil, and freeze. When frozen solid, let it sit at room temperature for a few minutes before scooping for easier serving.
Nice Cream Recipes
- Protein Strawberry Banana Nice Cream Recipe
- Peanut Butter Banana Nice Cream
- Healthy Chocolate Nice Cream
Cookie Dough Banana Soft Serve
This vegan cookie dough banana nice cream is made with frozen bananas, a splash of almond milk, and large chunks of edible cookie dough. It’s a wholesome dessert that’s quick to prepare and delicious to eat.
Servings: 4 | Prep: 30 mins | Cook: 0 mins | Total: 30 mins
Ingredients
Cookie Dough Bites
- 2 tablespoons cashew butter
- 2½ tablespoons flour (we used all-purpose gluten-free flour)
- 1 tablespoon maple syrup
- 1 tablespoon mini chocolate chips
- Pinch of salt
Nice Cream
- 4 cups frozen sliced banana (about 3–4 large bananas)
- ½ teaspoon ground cinnamon
- 1 tablespoon maple syrup
- Splash of almond milk, if needed
- ½ of the cookie dough bites (reserve the rest for topping)
Optional Chocolate Sauce
- 1 tablespoon mini chocolate chips
- ½ tablespoon cashew butter
Instructions
- Make the cookie dough bites: combine cashew butter, flour, maple syrup, chocolate chips, and a pinch of salt. The texture should resemble cookie dough.
- Using a ½ teaspoon scoop, form the dough into small bite-sized balls—expect around 20 bites. Place them on a parchment-lined plate and freeze for 1–2 hours until firm.
- Prepare the bananas: slice 3–4 large bananas, arrange the slices on a parchment-lined baking sheet, and freeze until solid (about 1–2 hours).
- Blend the nice cream: place 4 cups of frozen banana slices, cinnamon, and maple syrup in a high-speed food processor. Process on high, stopping to scrape down the sides as needed. Add a splash of almond milk only if the mixture needs help moving—the blend should be thick and creamy.
- Fold in cookie dough: add half of the frozen cookie dough bites to the food processor and pulse briefly to break them into chunks. Reserve the remaining bites for topping.
- Serve or freeze: enjoy immediately for a soft-serve texture, or press into a parchment-lined loaf pan and freeze for 1–2 hours for a firmer, scoopable ice cream.
- Optional chocolate sauce: melt 1 tablespoon mini chocolate chips and mix with ½ tablespoon cashew butter until smooth. Drizzle over the nice cream.
- Before serving, chop the reserved cookie dough bites into smaller pieces and sprinkle on top.
Tips & Notes
- Freezing the cookie dough bites keeps them firm and ensures they stay pleasantly chewy when mixed into the nice cream.
- If your processor struggles, let the frozen bananas sit at room temperature for a couple of minutes before blending and add almond milk sparingly.
- Nutrition values are estimates and should be treated as approximations.
Nutrition (per serving, approximate)
- Calories: 201 kcal
- Carbohydrates: 38 g
- Protein: 3 g
- Fat: 5 g
- Fiber: 3 g
- Sugar: 21 g
