Healthy peanut butter cookie dough and banana ice cream make this indulgent treat guilt-free!

  • 1, 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup flour (all-purpose, and gluten-free all-purpose would be fine)
  • 1/4 cup natural peanut butter
  • 1/4 cup sugar
  • 2 tbsp honey (use maple syrup if vegan)
  • 1 1/4 tsp Rodelle Vanilla Extract
  • 1/2 tsp salt
  • scant 1/4 tsp baking soda
  • 3 tbsp sprinkles or chocolate chips, optional
  • 3 medium frozen bananas
  1. In a food processor, combine all ingredients (except bananas and sprinkles/chocolate chips), until a dough forms.
  2. Scoop into a bowl and stir in sprinkles/chocolate chips.
  3. Press half of batter into 1/2 of an 8x8 dish (or loaf pan) lined with wax paper. It is easier to handle if you wet your hands.
  4. Clean out your food processor and blend frozen bananas until smooth. You may need to add 1 tbsp of milk to get the frozen bananas to turn smooth and creamy.
  5. Scoop banana ice cream over first cookie dough layer.
  6. Layer remaining cookie dough over banana ice cream. Flatten and smooth top layer.
  7. Freeze until hard, at least 2 hours.
  8. Slice and serve.
  9. Recipe created for Rodelle by the immaEATthat blog.