Vegan super rich and creamy banana ice cream loaded with swirls of peanut butter and whole bites of homemade crunchy cookies. A healthy and decadent twist on your favorite ice cream!
- 4 ripe bananas, sliced and frozen
- 1 tsp vanilla extract
- optional: 1/4 cup plant based milk (coconut milk)
- 4 tbsp Organic KoRO smooth peanut butter
- 1/3 cup oat flour (see notes)
- 1/3 cup almond meal (see notes)
- 2 tsp ground flax seeds
- 2 tbsp cocoa powder
- 1 tsp of activated charcoal powder (for color)
- 1 pinch of salt
- 2 tbsp maple syrup
- 1 tbsp melted coconut oil (or aquafaba / chickpea brine for a oil-free version)
- Peel the bananas and chop into small pieces. Place the banana pieces in a freezer-safe container or a freezer bag. Freeze until solid, for at least 6 hours or ideally overnight.
- Place the frozen banana pieces into a small food processor or a high-speed blender and pulse to break up. At first the banana will look crumbly, but keep pulsing until you get a perfectly smooth and creamy ice cream texture, with no chunks. This process can take a few minutes. Scrape down the food processor as often as necessary. Add the vanilla extract and pulse just to combine. If you have difficulties to blend the bananas, add a splash of plant based milk (ideally coconut milk) to help the process.
- Transfer the banana ice cream to a freezer-safe container and freeze for one hour until firm.
- Preheat the oven to 350 degrees F and line a baking sheet with baking paper.
- Mix the oat flour, almond meal, ground flax seeds, cocoa powder, charcoal powder and salt in a large mixing bowl.
- Add the maple syrup and melted coconut oil, and mix to combine until a black dough forms. The dough should be a little wet but not too sticky to be shaped. If the dough is too dry, as a little more maple syrup. If too sticky, add a little oat flour.
- Using your hands, divide the dough in small bite-size pieces and roll between your hands to form balls. Arrange the balls of dough on the lined baking sheet, and with the palm of your hand gently press on top to flatten and shape little round cookies. Bake for 10 minutes.
- Remove from the oven and transfer the cookies to a cooling rack. Allow to completely cool down. The cookies will dry and become very hard while cooling down.
- Once the cookies are dry and hard, finely crush half of the amount into small pieces. Roughly crush the remaining cookies into bigger pieces.
- Remove the chilled ice cream from the freezer and give it a good whisk. Fold in all the finely crushed cookies and mix to incorporate. Keep the roughly crushed cookies for the layering.
- Transfer about one third of the ice cream into a serving container or an ice cream tray or a loaf pan, drizzle peanut butter on top and sprinkle with some roughly crushed cookies. Then cover with an other third of the ice cream, drizzle peanut butter and cookies. Repeat these steps until all the ice cream is used. Finish with a generous drizzle of peanut butter and cookie bites.
- Place in the freezer for at least 2 hours to firm up before serving. Once the ice cream is fully frozen it will be quite firm. Set out for 10 minutes before serving to soften.
- To make your own oat flour for the cookie dough simply grind rolled oats in a blender or food processor until finely ground. To make your own almond meal, grind some whole blanched almonds in a blender or food processor until you get a grainy meal.
- To make the cookies, you can use either coconut oil or aquafaba in the same quantities. The aquafaba or chickpea brine is the liquid leftover from cooked chickpeas. The easiest way to get aquafaba is directly from a can of chickpeas.
- The activated charcoal powder will give the cookies a black color, Oreo style. However it is not necessary to the recipe and you can omit it.
Keywords: ice cream, nice cream, soft serve, banana, banana ice cream, cookies, Oreo, ben and jerry, gluten free, dairy free