Name: Mint Chocolate Cookie Dough Ice Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 20 Deglet Nour dates; ¼ cup dried mulberries (or replace with oats); 1 tablespoon carob powder (or raw carob powder); 1 drop pure peppermint extract; Pinch of cinnamon; Pinch of sea salt; 1 tablespoon cacao nibs; 2 tbsp spirulina powder; 4 frozen bananas; ¼ cup of water

Mint Chocolate Cookie Dough Ice Cream

I love that this dessert is low fat, but still gives you that extra delicious and fulfilling power of the minty cookie dough. It is very grounding, and perhaps better saved for a special occasion since it is just a tiny bit more work. This recipe provides 4 times the needed amount of cookie dough, unless you like more. But you can definitely make yourself extra and save it for later.

Mint Chocolate Cookie Dough Ice Cream

Prep Time 15

Total Time 15

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Servings

Ingredients

20 Deglet Nour dates
¼ cup dried mulberries or replace with oats
1 tablespoon carob powder or raw carob powder
1 drop pure peppermint extract
Pinch of cinnamon
Pinch of sea salt
1 tablespoon cacao nibs
2 tbsp spirulina powder
4 frozen bananas
¼ cup of water

Instructions

Place dates and mulberries in the food processor and process until they break down.
Add the rest of the ingredients, and process until a giant ball forms in your food processor.
Take out that ball, and form it into small cookie dough balls, or any shape of your liking. The size really doesn’t matter here.
Blend ice cream ingredients, then place cookie dough on top of ice cream.