This healthy cookie dough ice cream sundae is everything you’d want a sundae to be, plus more. There’s the amazing vegan refined sugar free salted caramel sauce, the gluten free cookie dough, and the dairy free ice cream – which are all individually amazing, but together… they will blow your mind. (NOTE: Prep time doesn't include freezing time.)
1.5x caramel sauce recipe with 1/2 tsp salt added(Note 1)
1x cookie dough recipe(Note 2)
Instructions
In a blender or food processor, blend the frozen bananas and lemon juice until smooth and creamy.
Transfer the banana ice cream into a bowl and mix in 3/4 of the prepared cookie dough (beforehand, crumble it into pieces of varying sizes). Leave the rest for sprinkling on top later.
Transfer 1/2 of the banana cookie dough ice cream into the container you will use to freeze the ice cream. Spread it out into an even layer.
Transfer the other 1/2 of the banana cookie dough ice cream on top. Smooth it out into an even layer.
Drizzle on top 1/3 of the salted caramel sauce (if you want, you can use a spoon or spatula to create a swirl effect). Leave the rest of the salted caramel sauce for drizzling on top later.
Freeze overnight. (Note 3)
To serve, scoop out the salted caramel cookie dough ice cream into a bowl, drizzle with caramel sauce and sprinkle with cookie dough pieces.
Enjoy!
The healthy cookie dough ice cream keeps well in the freezer for about 2 - 3 weeks. (It'll be gone within a day, though.)