Cookie Dough Banana Nice Cream

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Cookie Dough Banana Nice Cream


  • ½ package Cappello’s Chocolate Chip Cookie Dough, crumbled

  • 6 cups (about 6 medium) very ripe bananas, sliced into ½-inch rounds 

  • ¼ cup coconut milk, chilled 

  • 2 tablespoons maple syrup or honey 

  • 8 pitted dates, soaked in ½ cup water overnight then drained 

  • 1 tablespoon pure vanilla extract 

  • ½ teaspoon fine sea salt 


  • Place bananas on a baking sheet lined with parchment paper. Place in the freezer and chill until firm, 4 hours or overnight. 

  • To a high-speed blender add frozen bananas, coconut milk, maple syrup or honey, drained dates, vanilla, and salt. Blend on high until smooth. Use a tamper to make sure all bananas are processed until very smooth (the mixture will be thick). Taste, and adjust sweetness and flavoring as needed. 

  • Use a spatula to fold in the cookie dough. 

  • If you prefer “soft-serve” style nice cream, serve immediately. If you prefer a firmer texture, place nice cream in a freezer-safe container and freeze for 2-3 hours before serving. 

Kids Can Do

  • Measure the ice cream ingredients

  • Help blend everything together

  • Add fun toppings