Cookie Jar Chocolate Nice Cream

How to make it

1. In a small bowl, cream together vegetable shortening and sugars. Add in vanilla and almond milk. Sift in flour, baking soda, and salt.

2. Mix in dairy free chocolate chunks.

3. Set dough in freezer for 10 minutes.

4. Chop up Oreos

5. In a food processor, combine banana, cocoa powder, and almond milk. Puree until smooth and homogeneous.

6. Scoop out into large bowl, sprinkling in cookie dough chunks and broken bits of Oreo.

7. Enjoy immediately, or keep in airtight container in freezer.

What you’ll need

For The Chocolate Nice Cream

4 Frozen Bananas - sliced

1/4 Cup cocoa powder

2 Tbsps almond milk (vanilla, unsweetened)

For The Cookie Dough

2 Tbsps vegan butter or vegetable shortening

2 Tbsps brown sugar

1/2 Tbsp white sugar

1 tsp almond milk

1/2 tsp vanilla extract

1/4 Cup + 1 Tbsp flour

1/8 tsp baking soda

1/8 tsp sea salt

2 Tbsps chocolate chunks (Dairy free) Chopped

2 Oreos

Healthy Edible Cookie Dough (V, GF, Low Sugar)

How to make it

1. Combine flax and boiling water. Set aside for 5 minutes to dissolve.

2. In a mini food processor, combined cashew butter, sweetener, maple syrup.

3. Add in flax egg and vanilla

4. Add in flours, sea salt, baking soda.

5. Sprinkle in mini chocolate chips and stir until combined. Store in fridge for 3-4 days.

What you’ll need

1/2 Tbsp ground flax dissolved in 1 Tbsp water

1/4 Cup + 2 Tbsps Cashew Butter

1 Tbsp Swerve Sugar Free Brown Sugar (or stevia)

2 Tbsps Maple Syrup

1 tsp vanilla extract

2 Tbsps coconut flour

1/4 cup almond flour

1/2 tsp sea salt

1/2 tsp baking soda

2 Tbsps mini chocolate chips (dairy free)