Do you love ice cream sundaes but hate what they do to your waistline? With this Cookie Dough Banana Sundae recipe you can enjoy a deliciously cold treat while treating your body to great health. Even better, this sundae is gluten-free, dairy free, and vegetarian.
- 2 frozen bananas, peel removed
- ½ cup Betsy’s Best Gourmet Peanut Butter
- ¼ cup rolled oats
- ¼ cup oat flour
- 1 Tbsp natural cane sugar
- ¼ tsp sea salt
- ½ tsp pure vanilla extract
- 3 Tbsp pure maple syrup (or honey)
- ¼ cup dark chocolate chips
Cookie Dough Balls:
In a food processor, process Betsy’s Best and oats until reaching a fine crumble. Add flour, sugar and salt, and process for a few seconds. Pour in maple syrup and vanilla, processing until combined. Dough should be sticky. Stir in chocolate chips. Form dough into tiny marble-size balls. Store in freezer.
Ice Cream:
In a blender, blend frozen bananas until smooth (like soft serve ice cream). Add ¼ cup cookie dough balls to blender and process until creamy. Stir in remaining ¼ cup cookie dough balls by hand. Scoop ice cream into two bowls and enjoy!
Enjoy a guilt-free evening as you satisfy your sweet tooth with our homemade cookie dough banana sundae.
