Summer could not come any slower.

Seriously, it feels like I’ve been in school forever. Maybe it’s just Senioritis finally creeping up on me, but I’ve been utterly unmotivated to do any school work ever since AP exams ended last week.

Since my last day of school isn’t until next Friday, I’m going to have to figure out a way to keep from going crazy these next week. And the best way I know to do that is two words: ice cream.

This Chocolate Chip Cookie Dough Ice Cream is without a doubt my favorite healthy ice cream recipe. Ever. Why? Because it’s also one of my least-healthy-tasting healthy recipes!

I started the recipe base off with a frozen banana and vanilla extract to mimic the texture and flavor of traditional ice cream. (If you’re someone who isn’t a huge fan of the banana-undertone of banana “nice cream,” then I would definitely suggest adding a little vanilla extract. It cloaks the banana taste perfectly, and instead provides a nice extra vanilla sweetness.)

Next, I combined gluten free flour, nut butter, sweetener (I used honey but you can also use agave, almond milk, and a few mini chocolate chips. These few guilt-free and simple ingredients created delectable, decadent cookie dough identical to classic cookie dough!

I’m telling you, this cookie dough ice cream recipe is the best thing you’ll ever try. If you’re like me and enjoy eating excessive amounts of ice cream, but aren’t a huge fan of the dairy-induced stomach ache, then this recipe is perfect for you.

Summer may be taking forever to hit, but this ice cream only takes 5 minutes to make and will be the perfect taste of summer in your own kitchen!

Dairy Free Chocolate Chip Cookie Dough Ice Cream

• 1 frozen banana
• 1/4 tsp vanilla extract
• 1 tbs gluten free flour
• 1/2 tsp nut butter
• 1/2 tsp sweetener of choice
• 1/2 tsp mini chocolate chips
• 1 tsp almond milk

Add frozen banana and vanilla to a food processor or blender and blend until smooth. Scoop into a bowl and freeze until cookie dough is prepared. In another bowl, combine all remaining ingredients. Roll into small balls and place on a plate. Freeze for 5 minutes. Remove ice cream and cookie dough from freezer and fold cookie dough balls into ice cream. To create the chocolate shell seen in the photos, combine equal parts coconut oil and melted chocolate chips, stirring until smooth. Then pour over ice cream and allow to harden. Enjoy!

Nutrition Information (from myfitnesspal.com)

Calories: 171

Fat: 3g

Carbs: 37g

Protein: 3g

(Yields 1 serving)