First, begin by making your cookie dough bites. Place all ingredients into a small bowl and mix. The texture should be similar to cookie dough.

Use a ½ teaspoon to scoop dough into your palms and roll into small cookie dough bites. You should get around 20 cookie dough bites.

Cover a plate with parchment paper and place cookie dough bites on the plate. Then, transfer the plate into the freezer to freeze for at least 1-2 hours.

Next, prep bananas. Cover a large baking sheet with parchment paper. Then, slice 3-4 large bananas. Place the banana slices on top of the parchment paper. Freeze for 1-2 hour.

Once your bananas have fully frozen, it’s time to make your nice cream! Place 4 cups of sliced frozen bananas, ground cinnamon, maple syrup, and a splash of almond milk into a high-speed food processor. Then, process on high. You may need to add more almond milk depending on how frozen your bananas are.  You may also need to stop a few times to scrape the sides. The goal here is to make your nice cream nice and creamy!

Once your nice cream is thick and creamy, take the cookie dough bites out of the freezer. Transfer half of the bites into the food processor on top of the nice cream (you’ll top your nice cream with the other half!) and pulse for around 30 seconds to break up the cookie dough bites.

Option now to eat your nice cream immediately for a soft-serve texture (that’s what we did in the photos) OR transfer into a parchment paper-lined bread pan to freeze for 1-2 hours for an ice cream like texture.

Before serving, chop the remaining cookie dough bites in half and then half again.

Make optional chocolate sauce by melting around 1 tablespoon of mini chocolate chips and mixing it with 1 tablespoon of cashew butter.

Serve banana nice cream topped with cookie dough chunks and a drizzle of chocolate sauce.