Hi! Welcome to my plant based recipe blog. I am an urban minded wife living a country life in West Michigan! I love to spend time in the kitchen creating vegan recipe that both adults and kids enjoy. Looking for Rachel? Find out where she is what she is up to on our about page.
Can we talk about frozen desserts for a moment? Because it is almost summer, and growing up this was synonymous to me with visits to Dairy Queen. Or any ice cream shop for that matter.
I am not joking.
Even as a kid, I was on the LOOKOUT for anything that resembled an ice cream stand. Give me that swirled cone please and make it a big one! Even better, give me that Blizzard, Cyclone, Glacier – you know the one that they magically blended cookie pieces with vanilla soft serve and then served in a big cup with a spoon. Dairy Queen made them so thick that they handed them to you upside down.
LICKING MY LIPS. SO good.
But – ice cream it doesn’t really fit with plant based lifestyle does it?
And ‘nice cream’ although it is nice and healthy – isn’t really an indulgent dessert – is it?
But this layer dessert is.
It is frozen and creamy.
Healthy – well that would be a stretch. But a well deserved treat –
It is almost summer after all.
Now let’s talk about how to eat it. Once frozen, this thing is solid. So solid, I almost bent a spoon ‘dipping’ it.
My poor ice cream scoop almost took a wrong turn!
So please use a knife to cut into this vegan ice cream dessert!
Here is what I prefer (remember me of soft serve swirl fame) – I like to cut a huge slice and then let it get a little melty. Or if you can’t wait for melty consistency, pop it in the microwave for 10 – 12 seconds. Soft, yet frozen delight.
*disclaimer – the Cookie Dough is a modified version of Taylors at Food, Faith, Fitness. Find her recipe here.
1 recipe PB Cookie Dough
2 frozen bananas
1 can sweetened condensed coconut milk
1 carton CocoWhip
1 cup caramel or vanilla Silk Almond Creamer
1 tsp vanilla extract
1 Tblsp Cacoa Powder
How To PB Cookie Dough
2/3 cup cooked chickpeas 3 Tbsp all natural peanut butter 3 Tbsp powdered peanut butter
2 Tblsp Light agave nectar 1 Tblsp of sweetened condensed coconut milk (save rest of can for remainder of dessert) 1 t. vanilla
pinch of salt
1 heaping Tblsp of allergy free semi-sweet mini chocolate chips
In small food processor or blender, put all ingredients except chocolate chips. Blend until mixed together. Put in bowl. Stir in chocolate chips. Place in freezer for 10 – 15 minutes. (cold and slightly frozen makes this easier to roll into balls). Take out of freezer and roll into 1 inch balls. Freeze until firm.
How to Rest of the Layer Dessert
Blend your frozen bananas, almond milk creamer and remaining sweetened condensed in blender until smooth. Pour in bowl, mix well with coco whip. Separate this mixture into two bowls. In one bowl, stir in vanilla extract. In other bowl stir in cacao powder until really well mixed.
In 8 inch freezer safe pan, pour your vanilla mixture. Layer 1/2 of your frozen PB cookie dough on top of vanilla layer. Pour chocolate layer next. Top dessert off with remaining PB cookie dough. Place in freezer until firm!