Ingredients
Scale
- For the cookie base:
- 1 cup peanut butter (crunchy or creamy)
- 1/3 cup maple syrup
- 1 1/2 cups old fashioned oats
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the ice cream:
- 1 can light coconut milk
- 3 bananas (frozen)
- 1 teaspoon vanilla
- 1 cup almond milk
Instructions
- 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.