Cookie Dough Nice Cream

Written by Natalie Martin MS, RD

A kid-friendly treat, perfect for a hot summer day!


Cool off this summer with a vegan “nice cream.” This recipe is a plant-based version of “cookie-dough” ice cream and you will be asking for more after one bite.


Cookie Dough

  • 1 15oz. can garbanzo beans, drained and rinsed
  • 10 pitted dates
  • 2 Tablespoon peanut butter (no sugar added)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ cup cacao nibs

Nice Cream

  • 6 medium bananas, peeled, halved and placed in the freezer for at least 3 hours
  • ¾ – 1 cup almond milk, unsweetened
  • 1 tsp vanilla extract


Cookie Dough

  1. In a food processor, blend garbanzo beans, dates, peanut butter, vanilla extract and cinnamon until smooth, stopping to scrape down sides as needed.
  2. With a spatula, stir in cacao nibs.
  3. Flatten dough onto a piece of parchment paper until its’ about ½ inch thick.
    I lined a 9 inch baking pan with parchment paper, added the dough, put another piece of parchment paper on the top and then pressed it flat to fill the pan.
  4. Place flattened dough into freezer for 3 hours or more.
  5. When ready to make the Nice Cream, remove dough from freezer and cut into ½-inch squares.

Nice Cream

  1. Add frozen bananas, ¾ cup almond milk and vanilla to food processor and blend until smooth. Add an additional 1/4 cup of almond milk, 1-2 tablespoons at a time, if needed.
  2. Stir together nice cream and cookie dough chunk squares.
  3. Serve immediately, or, for a more firm texture, freeze in a sealed container 1-2 hours prior to serving.