Bethany's Vegan Kitchen

Vegan non-dairy chocolate chunk cookie dough nice cream. Nice cream is simply very ripe bananas that are then frozen and blended until a soft serve consistency is achieved. It’s a great substitute for ice cream and it’s easy to add in other fruits or sweets to obtain different flavours

Yield; One pint, approx four servings (210kcal per serving) Prep time; 10 minutes

For the cookie dough, you’ll need;

1. 35g/1.2oz plain all purpose flour
2. 50g/1.8oz peanut butter
3. 30g/1oz non-dairy chocolate, chopped
4. 30g/1oz maple syrup
5. One tiny pinch of salt

For the nice cream, you’ll need;

1. Three large bananas, left to ripen (it’s best when they’re really spotty) then peeled, chopped and frozen
2. 50ml plant milk
3. One teaspoon of vanilla essence

Method;

• Mix the cookie dough ingredients together in a mixing bowl. Once a dough forms it’s done
• Blend up the bananas, milk and vanilla in a food processor or blender
• Break up the cookie dough into small pieces and evenly mix them through the nice cream
• At this point it should be like soft serve ice cream in texture, so serve immediately or re-freeze if you want a firmer texture

If you have any concerns about e.coli bacteria contamination (which can be, but is extremely rarely found in raw flour) simply add the flour to an oven at 180ºC/350ºF for five minutes before using.