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.

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