Paleo Cookie Dough Ice Cream
This paleo and vegan ice cream tastes just as good as classic cookie dough without any sugar or dairy.
Prep Time5 mins
Freezing Time6 hrs
- 2 ripe Medium Bananas
- 1 can Full Fat Coconut Milk
- 1/2 cup Cacao Chips
- 1/2 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla
- 2 tablespoons Raw Almond Butter
- 1 pinch Himalayan Pink Salt
Place canned coconut milk overnight in the fridge or in the freezer for a few hours so the cream can separate from the liquid. The cream will rise to the top and you can scoop it out, all of the liquid will remain at the bottom.
Scoop out the coconut cream into a mini food processor. You can drain liquid or save for later use.
Place coconut cream, bananas, cinnamon and vanilla in a mini food processor and blend until creamy.
Pour into a 5×5 inch freezer-safe container and gently mix in the cacao chips with a spoon.
Measure two tablespoons of almond butter and scoop out in 1/4 teaspoon sections into different areas of your ice cream. Just drop them in. Make sure to spread them around evenly. This is your “cookie dough”.
Freeze for 6 hours or overnight. Let sit out for 10 minutes before serving.