Vegan Paleo Cookies and Cream Ice Cream
Ingredients
- 3 large frozen bananas
- 1/4 cup non-dairy milk
- 1 cup almond flour
- 1/2 cup cacao powder
- 5 tbsp coconut oil
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Preparation
Blend 3 large frozen bananas with 1/4 cup non-dairy milk until smooth; this may take a minute or two.
Mix together the dry ingredients for the cookie crumble: 1 cup almond flour, 1/2 cup cacao powder, 1/4 cup coconut sugar, and 1/2 tsp baking powder.
Add the wet ingredients to the dry mixture: 5 tbsp coconut oil and 1 tsp vanilla extract.
Refrigerate the dough for 10-15 minutes.
Line a baking sheet with parchment paper.
Form the dough into 9 balls, each about 1 tablespoon, and flatten them into circles approximately 1/4 inch thick.
Bake at 350 degrees Fahrenheit for 15-17 minutes.
After the cookies have cooled, crumble them.
Mix 1 cup of the cookie crumble into the banana ice cream mixture.
Serve immediately for a soft texture or freeze for 1-2 hours or longer for a firmer consistency.
Note: You can use Oreos or other cookies instead of making the crumble for a simpler version.
