An easy, smooth, creamy and high protein cookies and cream ice cream made in either a blender or food processor and secretly healthy! Made with NO cream, sugar, butter or milk, this healthy cookies and cream blender ice cream is naturally vegan, gluten free, dairy free and comes with a tested paleo option!
Happy Friday, folks!
I’m so excited for today’s recipe! As mentioned in this post, as of this month, TBMW will be welcoming regular contributors on here! To kick this par-tay off, I’m stoked to introduce you guys to Natalie, who blogs over at Feasting on Fruit.
I’ve been a long-time fan of Natalie’s dietary lifestyle and recipes, which I find incredibly fascinating and delicious. In fact, she’s inspired me to try spending a day or two eating higher carb/lower fat. I actually think it was when she posted this recipe a few weeks back that got me drooooooooling and inspired. (I just realised it’s not fruit and not sweet…the horrors).
PS- Want some fruity strawberry action without bananas? Check out this strawberry ice cream made without it!
Hi new friends! And probably a few old friends. I’m so very happy to be here chatting with you right now (thanks Arman!!), and I did not come empty handed. Nope, I came with ice cream to share. So let’s get to it before it melts!
I wouldn’t be true to my name if I didn’t start off with a fruit-based recipe. And I wouldn’t be true to my love of chocolate if there wasn’t some of that involved too. And we all love cookies, yes? Well, then Cookies and Cream Nicecream was the only logical way to go.
Let’s start with the cookie part. Cookies and cream is nothing without crunchy chocolate cookie pieces. Emphasis on the CRUNCHY. No soft, soggy, more-like-mush cookie pieces allowed. It’s not called Chocolate Blobs and Cream is it? (Not that I wouldn’t eat it if it was, I mean come on it’s still chocolate + ice cream.)
But I have a 3-ingredient chocolate cookie crumble recipe that is heavy on crunch factor and ridiculously easy at the same time. Ten minutes in the oven, a little time to cool, and some crumbling is all it takes.
During the cooling time, you might find yourself highly tempted to just stop, leave the bananas in the freezer, and gobble up all the cookie morsels. But power through with me peeps there is ice cream to be had.
With homemade cookie chunks you can make them minuscule or massive, whatever you want your ice cream-hungry spoon to encounter while traversing through this chilly treat.
The cream part is just banana ice cream with vanilla extract or even vanilla bean powder if you want to be fancy about it. Or if you really want to up the creaminess and give those blended bananas some extra body, a scoop of vanilla protein powder is pretty yummy in there too.
You can blend, mix-in, and eat straight from the blender (or food processor) for minimal clean up. Or plop it all into a plastic bag and serve up a tall swirly bowl like this one!
FOR MY PALEO FRIENDS- I tried this out using this paleo protein powder to see if my paleo friends could enjoy the protein boost- It DOES work, however, I found I needed to add a little bit of dairy-free milk to loosen up. I also would recommend crumbling some of these paleo Nutella cookies over, for some cookie crunch action!
Make this healthy high protein cookies and cream ice cream and let’s lose the ‘I don’t have an ice cream maker’ excuse.
Nat’s proven the magic of any blender or food processor.
- 4 frozen bananas
- ½ t vanilla bean powder or extract
- Optional: 1 scoop of vanilla protein powder
- For the cookie crumbles (see notes above for paleo option):*
- ½ cup gluten free oat flour (rolled oats ground in a blender)
- ¼ cup cocoa powder
- 3 T maple syrup
- 4 frozen bananas
- 1-2 T cashew butter (Can sub for almond butter)
- Coconut milk, to thin out
- Combine all the cookie ingredients and mix with a fork until crumbly.
- Transfer onto a baking pan lined with parchment paper. Spread them out so they will bake evenly.
- Bake for 10-12 minutes at 350F
- Let them cool for at least 15 minutes. They will not be crunchy immediately after removing from the oven, but will become crunchy as they cool.
- Blend the ice cream ingredients in a blender or food processor.
- Stir in half of the cookie pieces.
- Serve, and top with additional cookie pieces.
- * Omit for the Whole30 version and top with nuts/seeds/coconut shreds, for a hearty breakfast!
Do you own an ice cream maker?
Would you feast on fruit? with Nat’s recipes? Done.