We’ve made the “2-ingredient” frozen banana ice cream once — and it was good. It was lacking something, though. And one time, we made chocolate chip cookie dough out of garbanzo beans. Also good. So the other night, we decided to combine the two.
Prep Time: 20 minutes
Total Time: ~3 hours
Ingredients for “Chocolate Chip Cookie Dough”
1/2 can garbanzo beans
1/2 t. stevia
1 1/2 T. raw honey
1/2 T. maple syrup
2 T. creamy peanut butter
1/2 t. vanilla extract
pinch of sea salt
2 T. chocolate chips
Ingredients for Ice Cream
2 overripe bananas [sliced and frozen]
1 T. creamy peanut butter
1 T. raw honey
1 t. vanilla extract
Combine all of the cookie dough ingredients, except chocolate chips, in blender or food processor. Blend until smooth. Fold in chocolate chips.
Line a cookie sheet with wax paper. Shape cookie dough into teaspoon-ish-sized balls and arrange them on the baking sheet. Place sheet into the freezer until the balls are frozen – about 1 hour.
While your cookie dough is freezing, you can start on the ice cream part of the equation. In a food processor or blender, combine all of the ingredients and blend until smooth.
This may involve some work, but keep at it. If your blender has a hard time, pause and use a spoon or rubber spatula to stir the mixture up and continue blending. Remember: good food is worth the time it takes. ;)
It should look smooth and creamy. If your cookie dough is frozen enough, take it out of the freezer and add the balls to the ice cream mixture. Stir together until well combined.
Return the mixture to the freezer for about 2 hours. If it’s too “soft serve” for your liking, simply return it to the freezer until it reaches desired consistency.