CAUTION ⚠️ Licking screen may cause deprivation and require you to create this VEGAN, gluten free Cookie Dough Ice Cream.
Ingredients:
4 extra large, over-ripe frozen bananas
1/2 cup Coconut Cream (not milk)
1/4 tsp vanilla extract
Eat Pastry’s vegan, gluten free chocolate chip cookie dough
Directions:
1. In a high speed blender (I used my Vitamix), blend bananas, coconut cream, and vanilla until smooth and creamy.
2. Mix in desired amount of Eat Pastry.
3. Serve immediately or to make it firmer, transfer into a metal container and freeze for 1 hour, string every 20 minutes so it doesn’t become rock solid.
