Chocolate Chip Cookie Dough Nice Cream

Hello summer! The weather is quickly becoming nice out after a loooong winter and I couldn't be more excited. I have been chowing down on my frozen treats (aka. smoothies and smoothie bowls) like crazy because of this warm weather. I have been wanting to make a good recipe for cookie dough recently, and I think I have done it! I suggest having it with nice cream to make a killer combo, perfect for the hot weather. Of course, the cookie dough is heavenly on its own in all of its grain-free, refined sugar-free, and oil-free glory. 

Cookie Dough

Ingredients:

• 3/4 cup almond butter (preferably unsalted)
• 1/4 cup coconut sugar (or maple syrup. If you go this route, add more coconut flour)
• 1/4 cup coconut flour
• 1/2 tsp cinnamon (optional)
• 1 tsp vanilla
• 1-3 tbs non dairy milk
• 1/4-1/2 cup chocolate chips

Directions:

1. In a medium sized bowl or a food processor, add the almond butter, sweetener, coconut sugar, cinnamon, and vanilla
2. Mix those well until a think paste is formed
3. Add in the non-dairy milk in stages to make sure it doesn't get too soft
4. Once the dough is at the right consistency for your liking, gently fold in the chocolate chips
5. Eat right away, or store in the refrigerator in a sealed container for up to a week

Nice Cream

Ingredients:

• 2-3 frozen bananas
• 1/4-1/2 cup frozen coconut cubes (optional)
• 1 tsp vanilla
• pinch of salt
• 2 dates

Directions:

1. In a high speed blender or food processor, combine all of the ingredients
2. Blend until very smooth and fluffy. I like to let mine run for quite a while to add extra fluff
3. Pour into a bowl and enjoy on its own or with the cookie dough!

To Assemble:

1.  Once the nice cream in done, add a 1/4 or so of the cookie dough to the blender and blend for a minute. This will get the flavor incorporated throughout

2. Pour the nice cream out and sprinkle with chunks of the dough 

3. Enjoy!!