Chocolate cookie dough nice cream

Chocolate Cookie Dough "Nice" Cream

Total Time
2 hr 30 min
10 min
Powdered chocolate peanut butter is the base of our easy cookie dough here; it’s delicious, safe to eat, and wonderfully rich. The flavor pairs especially well with banana nice cream—frozen bananas whipped in a food processor to a fluffy, creamy consistency. For the best flavor, start with well ripened bananas, and stash them in the freezer ahead of time. The nice cream will be very soft when first blended; we recommend freezing it a couple of hours to firm it up to a scoopable texture.


Chocolate peanut butter powder



1½ Tbsp


4½ Tbsp

Mini semisweet chocolate chips

2 Tbsp


4 large, ripe, frozen

Plain unsweetened almond milk

¼ cup(s)

Vanilla extract

1 tsp


  1. In a medium bowl, stir together powdered peanut butter and sugar. Gradually stir in 3½ to 4½ tbsp water, just enough to form a stiff dough. Stir in chocolate chips; place bowl in freezer for 20 minutes.
  2. Cut bananas into chunks and place in a food processor; process on high until finely chopped. With processor on high speed, gradually add almond milk and vanilla. Process until completely smooth and fluffy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Scoop small spoonfuls of peanut butter dough (about ¼ tsp each) into food processor; pulse 2 or 3 times to combine.
  3. Spoon mixture into an 8- x 4-in loaf pan. Freeze until firm enough to scoop, about 2 hours.
  4. Serving size: about ½ cup