Cookie dough ice cream
Preparation time: 5 minutes
Rations: 3 INGREDIENTS
- 3-4 bananas
- 150g chickpeas
- 1 tablespoon peanut butter
- 1 tablespoon almond flour
- 1 tablespoon shredded coconut
- A splash of plant-based milk
- 3 Medjool dates
- A pinch of salt
- 5 ounces 85% chocolate
- Vanilla essence
PREPARATION
- Slice the two bananas and freeze them for a few hours.
- For the cookie dough, blend the chickpeas with the peanut butter, flour, shredded coconut, plant-based milk, dates, salt, and vanilla extract.
- Chop the chocolate and add it to the dough.
- Roll the dough into balls and freeze them on a plate lined with baking paper.
- Mash the bananas to form the ice cream base.
- Add the cookie balls from the freezer.
Recipegluten free, sweet
