dairy free / recipes

Almond Butter Cookie Cups With Banana Vegan Ice Cream

Why choose between cookies and ice cream when you can have both? This new take on a sundae gives you the best of both worlds: chewy almond butter cookie cups with crisp edges and creamy banana “ice cream.” Even better, they’re crazy easy to make—not to mention gluten-free, dairy-free and Paleo-friendly.


 9 servings
Prep Time: 15 minutes
Total Time: 45 minutes


For the cookie cups:
1 cup almond flour
1/4 cup coconut flour
Pinch sea salt
1 large egg, beaten ( or make up 1 flax seed ‘egg’ to make vegan)
1 teaspoon vanilla extract
1 tablespoon coconut oil
1/2 cup coconut sugar
3/4 cup almond butter

For the banana “ice cream”:
3 bananas, sliced and frozen
Chopped almonds, for serving


Make the cookie cups
Preheat oven to 350 degrees and grease a muffin pan.Whisk together almond flour, coconut flour, and salt in a small bowl. In a large bowl, whisk together egg, vanilla, coconut oil, coconut sugar, and almond butter, then stir in flour mixture. Press dough into sides and bottom of prepared muffin cups and bake for 20 minutes until golden. Let cool completely before removing from tray.Make the banana “ice cream” 
Place frozen banana slices in the bowl of a food processor fitted with the blade attachment and process until smooth. The bananas will first appear crumbly, but continue to process until a noticeable change occurs and the mixture becomes thick and creamy.Serve
Scoop banana ice cream into cookie cups and top with chopped almonds, if desired.



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