Cookie Dough Blizzard (Ice Cream for Dinner)

Do you ever just want ice cream for dinner? It is one of those days (weeks) where nothing sounds good but to smother your stress in cookie dough and chocolate. I am here to tell ya, you are not alone. I wake up some mornings and from the minute my eyes open, all I see is chocolate. Just because I am a firm believer in self-control and dedication does not mean that I am above having an emergency pint of ice cream in the freezer for the few days of the month that my self-control is hard to contain. Girls…you know exactly how I feel. This weekend, after Thanksgiving (which you would think would curb all of my cravings), I wanted Ice cream for dinner. I didn’t want to forfeit my good nutrition from the rest of the day, so I went on a very serious mission. To figure out a recipe that would allow me to relieve my cravings, but also made sure I got my protein! Welp, I did it! Ladies, next time you want some ice cream instead of real food, make this. P.S. This version is vegan, gluten free, soy free, dairy free and egg free!

What you need:

Cookie Dough:

30g raw cashews (1/4-1/3 cup)

½ cup g-free oats

1 scoop vanilla protein powder (I use plant fusion for vegan/dairy/soy/artificial sweetner free)

2 tbsp almond milk

2tbsp maple syrup

1/3 cup pitted dates (soak in hot water for 1-2 minutes to soften, so they blend easier)

1/3 cup dark chocolate (I used Enjoy Life brand for allergy purposes)

For “Icecream”

2 ripe bananas, cut into chunks and frozen

½ cup almond milk

1 tbsp natural peanut butter

for chocolate “Icecream” add 2 tbsp cocoa powder

What to do:

1.     Freeze bananas the night before wanting to make this recipe, or if you are like me, I keep some in the freezer for emergency situations.

2.     In the food processor combine cashews, oats, and protein powder. Pulse until flour texture.

3.     Add maple syrup, almond milk and dates. Pulse until mixture is a thick and sticky paste.

4.     Take mixture out of the food processor and add the chocolate chunks/chips.

5.     With wet hands, take the batter and make into miniature balls, and put them on parchment paper and place on a plate or cookie sheet.

6.     Put in the freezer for 1-2 hours.

7.     Once the banana chunks are frozen, place in the food processor with almond milk, PB, and cocoa powder. Blend until smooth. You can add more milk if the mixture needs it.

8.     Now, the real fun begins!! I layered some ice cream, and then some cookie dough balls, into my Sunday cup then added some sprinkles and had a WONDERFUL night!

I hope next time you are craving some DQ, you make this healthy version instead! You could add all types of toppings with this Ice cream base, so be creative! Let me know what you come up with, and if you decide to join in the deliciousness of this recipe!

With love and a happy tummy,


390 calories

43g carbs, 12g fat, 33g protein, 6g fiber


Blaine MenkeComment