Cookie dough banana ice cream bars are the treat you need to survive the summer. Bonus: they’re actually healthy!
Banana based ice cream by itself? DELISH.
But banana ice cream sandwiched between the TRIFECTA of deliciousness that is a sticky-sweet date and cashew crust, a layer VEGAN COOKIE DOUGH and a thin, but CRISPY, layer of rich, deep dark chocolate?
Basically, the most perfect food that your cold-food-craving-Summer-mouth will EVER munch.
Of course, this is coming from someone who is VRY VRY partial to anything cookie dough flavored. But, considering we’ve eaten vegan cookie dough breakfast bowls, cookie dough protein oatmeal, vegan banana ice cream with cookie dough and vegan cookie dough brownie pancakes, you probably knew that already.
However, regardless of my current status of cookie dough queen, I think that ANYONE who likes sweet things (everyone of the world. Unless you’re lying) is going to be SO into these vegan banana ice cream bars.
These sweet, fruity and frosty cookie dough vegan banana ice cream bars are honestly just so easy, I can barely get over it. If you have a food processor and a blender then you can pretty much meander into your kitchen RIGHT NOW, and make some cookie-dough-magic HAPPEN in your real-person-cookie-dough-eating-life.
Oh, and withOUT the scare of eating raw eggs because – HELLO – chickpeas are the creamy-dreamy base to the swirls of cookie dough-esque bliss. ßThey also pack some SERIOUS plant-based protein and fiber, which gives a little extra nutritious bunch to these tasty frozen treats.
How do you make banana ice cream?
Like I said, these bars are SO easy in the sense that the main LAYER of goodness is just bananas and a touch of agave. All you have to do is add those 2 simple ingredients into a blender and blend ‘em up until smooth!
However. There ARE some pro tips that you must learn if you want the velvet-iest, smooth-est dairy free banana ice cream experience:
Slice the bananas up into coins before freezing them overnight. Do NOT put full bananas in the blender.
Do you remember when I tried that and it resulted in a straight up EXPLOSION of my blender? Still having nightmares.
Also, if you were wondering, you do have to peel bananas before slicing and freezing!
Resist the urge to get super-speedy with your banana cream making skills and try to puree it on the highest setting. Low and slooooowwwwww wins the creamiest ice cream race here, internet friends.
Alternate between the 2 lowest settings – chop and stir – until everything is mixed. Be prepared to scrape down the sides A LOT. ßLike, every 5-10 seconds kind of a lot, until e’rythang is rockin’ and rollin’.
Voila! A simple vegan banana ice cream recipe where bananas are turned into ultra-creamy, rich and totally naturally sweetened frosty deliciousness!
Layer that on the double decker of deliciousness that is the foundation of cashews + dates and that GLORIOUS, thick, peanut-butter swirled cookie dough, with its crunchy bites of sweet chocolate chips, and you’re almost to the top of “terrifically-tasty-mountain.”
Side note: not a real mountain. Made it up.
A little dip-dip-dip into a puddle of rich, deep chocolate and these creamy little cookie dough vegan banana ice cream bars are going to push you RIGHT OVER THE EDGE.
Heaven. Is that you?
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