There’s something incredibly satisfying about turning a few wholesome ingredients into a creamy frozen dessert. I love making this Vegan Cookie Dough Nice Cream because it combines naturally sweet bananas with rich cashew butter and soft bites of edible cookie dough. It’s a refreshing, dairy-free treat that feels indulgent while staying simple, healthy, and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the nice cream:
4 frozen bananas
2 to 3 tablespoons non-dairy milk
2 tablespoons cashew butter
1/4 teaspoon vanilla extract
Vegan mini chocolate chips, as desired
For the edible cookie dough:
1/2 cup almond flour
2 tablespoons cashew butter
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1 tablespoon vegan mini chocolate chips
Directions
I start by combining the almond flour, cashew butter, maple syrup, vanilla extract, and vegan mini chocolate chips in a small bowl until a soft cookie dough forms.
I roll the dough into small bite-sized balls and place them in the freezer while I prepare the nice cream.
Then I add the frozen bananas, non-dairy milk, cashew butter, and vanilla extract to a high-speed blender or food processor.
I blend everything until smooth and creamy, adding a little extra non-dairy milk if needed to reach a soft-serve consistency.
I scoop the nice cream into serving bowls.
Next I top each serving with the cookie dough balls and a sprinkle of extra vegan mini chocolate chips.
I serve it immediately for the creamiest texture.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: Approximately 353 kcal per serving
Variations
I like experimenting with this recipe by switching up the flavors depending on what I have available. I sometimes replace the cashew butter with almond butter or peanut butter for a different nutty flavor. I also enjoy adding a spoonful of cocoa powder for a chocolate version or mixing in chopped walnuts or pecans for extra crunch. When I want an extra refreshing twist, I add a pinch of cinnamon or a few drops of peppermint extract.
Storage/Reheating
I prefer enjoying this nice cream immediately after blending for the smoothest consistency. If I have leftovers, I store them in an airtight freezer-safe container for up to one week. Before serving again, I let the nice cream sit at room temperature for 10 to 15 minutes so it softens enough to scoop easily. I do not reheat this dessert since it is meant to be served frozen.
FAQs
Can I make this recipe without cashew butter?
I can substitute almond butter, peanut butter, or sunflower seed butter if I need a nut-free alternative with sunflower seed butter.
Can I prepare the cookie dough ahead of time?
I like making the cookie dough balls in advance and storing them in the freezer so they are ready whenever I want to make the nice cream.
What is the best milk to use?
I usually use oat milk, almond milk, soy milk, or any favorite unsweetened non-dairy milk because they all blend well with the bananas.
Can I freeze the nice cream for later?
I can freeze it, but I expect it to become firmer. I simply let it rest at room temperature for several minutes before scooping.
Why should I use frozen bananas?
I find that frozen bananas create the thick, creamy texture that makes this dessert taste like traditional ice cream without needing dairy or added cream.
Conclusion
I love how this Vegan Cookie Dough Nice Cream transforms simple, wholesome ingredients into a rich and satisfying frozen dessert. The creamy banana base paired with bites of edible cookie dough creates a delicious combination that feels both comforting and refreshing. Whenever I want a quick, healthy dessert with minimal effort, this recipe is one of my favorite choices.
📖 Recipe:
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Vegan Cookie Dough Nice Cream
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This creamy Vegan Cookie Dough Nice Cream combines frozen bananas with cashew butter and edible cookie dough bites for a refreshing, naturally sweet dairy-free dessert. It’s quick to make, gluten-free, and perfect for a healthy frozen treat.
Ingredients
4 frozen bananas
2 to 3 tablespoons non-dairy milk
2 tablespoons cashew butter (for nice cream)
1/4 teaspoon vanilla extract (for nice cream)
Vegan mini chocolate chips, as desired
1/2 cup almond flour
2 tablespoons cashew butter (for cookie dough)
2 tablespoons maple syrup
1/4 teaspoon vanilla extract (for cookie dough)
1 tablespoon vegan mini chocolate chips (for cookie dough)
Instructions
- In a small bowl, mix the almond flour, cashew butter, maple syrup, vanilla extract, and vegan mini chocolate chips until a soft cookie dough forms.
- Roll the dough into small bite-sized balls and place them in the freezer while preparing the nice cream.
- Add the frozen bananas, non-dairy milk, cashew butter, and vanilla extract to a high-speed blender or food processor.
- Blend until smooth and creamy, adding a little extra non-dairy milk if needed to achieve a soft-serve consistency.
- Scoop the nice cream into serving bowls.
- Top each serving with the frozen cookie dough balls and additional vegan mini chocolate chips if desired.
- Serve immediately for the creamiest texture.
Notes
Substitute cashew butter with almond butter, peanut butter, or sunflower seed butter if desired.
Add 1 tablespoon cocoa powder for a chocolate variation.
Mix in chopped walnuts or pecans for extra crunch.
Add a pinch of cinnamon or a few drops of peppermint extract for different flavor variations.
Store leftovers in an airtight freezer-safe container for up to 1 week.
Let frozen leftovers sit at room temperature for 10 to 15 minutes before serving for easier scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 353 kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
