Let’s just put it out there, this is the…fifth (?) recipe up here involving peanut butter and chocolate. Can’t stop won’t stop. It is just meant to happen. I really wanted an ice cream recipe that didn’t involve a can of full fat coconut milk. The creamy can of goodness is perfect for the always necessary indulgent ice creams, but after looking over the side label of the can, it was time to bring light coconut milk to the party. I know ice cream isn’t a health food by any stretch of the imagination, but we can try, right? Plus, this ice cream has bananas, so we can totally plop this in a bowl and call it breakfast/snack/just because.
Although this vegan oatmeal cookie ice cream would not stand next to a dairy, full fat ice cream and pretend to be a doppelganger, the chocolate and peanut butter cookie chunks bring some good moves to the ice cream dance floor (er, just go with it). The chocolate and peanut butter combo is a riff off of a cookie recipe and become essentially a base for the ice cream.
The texture does toe the line of creamy and icy, but the cookie base still gives the dish an indulgent and sweet side. I found that after freezing, the ice cream is best served after sitting at room temperature for 20 or so minutes. This gives the ice cream enough time to soften, but not become an ice cream swimming pool. If only!
- In bowl of food processor, process oats, peanut butter, vanilla, salt and maple syrup on low until combined. Remove mixture from food processor and stir in chocolate chips. Set aside.
- In blender or food processor, add frozen bananas, almond milk, vanilla, and coconut milk. Blend until creamy and combined. Add cookie base and blend or process on low briefly, until just combined. Don’t over process or the chocolate chips will be broken down into small pieces.
- Pour mixture in bread loaf pan or casserole dish, cover with foil and freeze for at least 4 fours.
- Allow to sit at room temperature for 15-20 minutes before scooping to serve.