Healthy Vegan Cookie Dough Ice Cream
Healthy Vegan Cough Dough Ice cream
Creating a vegan cookie dough that balances nutrition and taste can be a fulfilling project. This reimagined recipe uses chickpeas, protein powder, and nut butter as the main ingredients, completely eliminating the need for traditional flour and sugars. By incorporating chickpeas, it enhances the protein content, and for an additional kick of flavor and nutrition, it can be mixed with dark chocolate chips and add it to the below ice cream recipe for an amazing summer treat!!
Ingredients:
15 ounces of chickpeas
½ cup pea protein powder
¼ cup nut butter
¼ cup unsweetened vegan yogurt or 2 Tbsp nut milk
¼ cup pure organic maple syrup
1 tsp vanilla extract
¼ tsp sea salt
¼ cup dairy free dark chocolate chips
How to Make Vegan Cookie Dough
Gather the following items: 1 can of chickpeas (drained and rinsed), ½ cup nut butter of your choice, ¼ cup maple syrup, ¼ cup vegan yogurt, 1/2 cup pea protein powder, 1 teaspoon vanilla extract, a pinch of salt, and ½ cup vegan chocolate chips.
Blend in a food processor, combine the chickpeas, nut butter, maple syrup, vegan yogurt, protein powder, vanilla extract, and salt.
Process the mixture until it reaches a smooth and creamy consistency. You may need to pause occasionally to scrape down the sides for thorough mixing.
Stir in the vegan chocolate chips by hand to ensure they're evenly distributed.
Place the cookie dough on wax paper and spread it out to 1/2 inch thickness and freeze. Cut into small pieces
Make the Ice cream
4 to 5 medium bananas, sliced and frozen
The above vegan cookie dough
2 tablespoons of plant-based milk for blending
1 teaspoon of vanilla extract, optional
Place sliced frozen bananas into a high-powered blender or food processor. Blend for 3-5 minutes, scraping down the sides with a spatula as necessary, until the mixture is smooth and creamy. During blending, add plant-based milk as needed and a splash of vanilla extract if desired.
Next, mix in the cookie dough
If you prefer soft-serve ice cream, you can enjoy it right away. For a firmer ice cream, transfer the mixture to a loaf pan and freeze for at least 4 hours. Use an ice cream scoop to serve and savor!
Enjoy