I love these Banana Cookie Dough Popsicles! The coconut-based banana ice cream makes for a smooth ride, and the cookie dough adds a nice, decadent ‘lil crunch. Let’s get started!
What You’ll Need
- 1/4 vegan butter, melted (I use Earth Balance original)
- 1/3 cup brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup mini or normal sized semi-sweet chocolate chips (I use Enjoy Life’s Mini Chips.
- Trader Joe’s Semi-Sweet Chocolate Chips are vegan)
- 3 ripe bananas
- 1.5 cups full fat, canned coconut milk
- 1 tablespoon maple syrup (agave, or simple syrup also work)
- 1 teaspoon vanilla extract
- 1/4 tsp salt
How to Make the Cookie Dough
In a medium bowl, whisk together the butter and sugar until sugar is fully incorporated into butter.
Add vanilla extract to sugar + butter mixture and stir well.
Using a spoon or a rubber spatula, stir in the flour until combined.
Fold in the chocolate chips. Place cookie dough in the fridge while you prepare the Banana Ice Cream.
How to Make the Banana Ice Cream:
In a food processor or blender, blend the bananas, coconut milk, maple syrup, vanilla extract, and salt until smooth.
How to Assemble:
Using popsicle molds, I like to add 1/4 cup of the banana ice cream, then small cookie dough balls, then more banana ice cream, and repeat. Don’t be afraid to load up each popsicle with a lot of cookie dough balls.
Cover popsicles with their lids and place in freezer for one hour. After an hour, place popsicle sticks in each popsicle and place back in the freezer for at least four to six hours.
When ready to eat, I suggest placing popsicle under hot water for about thirty seconds. This helps the ice cream to glide out of the popsicle container. Remove the container slowly and enjoy! ♦