Striped Shortbread Cookie Banana Ice Cream

May 16th, 2012 11:52 am by Kelly Garbato

2012-05-12 - Chocolate Shortbread & Bananas - 0002

 

Chocolate banana ice cream dressed up with everyone’s favorite “accidentally vegan” cookie! (And my “everyone” I mean “me.”) Of course this recipe will taste delicious with any vegan cookie – but I scored a package of Fudge Striped Shortbread Cookies on a recent trip to the Dollar Store, thus sealing my fate.

(Also: filling my pantry. They had Westsoy Soy Milk! A buck a quart! We damn near emptied the shelf…or does that go without saying?)

Top with extra cookies, chocolate sprinkles, chocolate chips, and/or chocolate sauce for a decadent, oh-so-chocolatey treat – or eat it straight from the container. No judgements here.

 

Striped Shortbread Cookie Banana Ice Cream

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon vanilla extract (optional)
2-3 tablespoons cocoa powder
5-10 “accidentally vegan” Fudge Striped Shortbread Cookies, broken into small chunks
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the cocoa powder and vanilla extract and pulse until blended. Sample the batter and add extra cocoa and/or vanilla if you’d like. Toss in the cookie chunks and pulse the processor a few times, just enough to mix the cookies in (longer if you’d like smaller pieces of cookies).

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with sprinkles, chocolate chips, or extra pieces of cookies to garnish – or sandwich a scoop between two Fudge Striped Shortbread Cookies for a special snack!

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One Response to “Striped Shortbread Cookie Banana Ice Cream”

  1. Vegan finds at the Dollar Store! » V for Vegan: easyVegan.info Says:

    […] Shortbread Cookies are my favorite, and the Fudge Graham ones are good too. (Pictured above is a banana soft serve dessert I made with my most recent […]

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