Cookie Dough Banana Nice Cream

Ingredients

• 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 

Instructions

• 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