Banana Almond Butter Iced Pudding with Banana Chocolate Chip Oatmeal Cookie Dough

29 Jan
Remember those Banana Chocolate Chip Oatmeal Cookies from my last post? Of course you do. Well, this is what happens when you only need to make a half batch, but you make too much and have extra cookie dough left over and don’t want to just eat it all for breakfast (even though you secretly do). Make cookie dough ice cream! Or rather, ice cream without an ice cream maker – ice pudding. It sounds weird, I know, but I swear it’s really good! It’s not the most decadent of desserts, but if you like desserts that hit the spot without being overwhelmingly sweet, you’ll like this.

(2 servings)

2 ripe bananas, sliced and frozen overnight
2 Tbsp almond butter (you can use peanut butter)
1 cup almond milk (or other non-dairy milk)
1/2 to 1 cup banana chocolate chip oatmeal cookie dough, refrigerated
organic brown sugar, to garnish


Put bananas, almond milk, and almond butter into a blender or food processor. Puree. Turn off the motor and stir the mixture a few times until smooth and creamy. Do not over blend!

Place cookie dough by the teaspoonful in the bottom of a serving bowl. Pour banana mixture over it and then place a few more drops of cookie dough in and stir to combine. Garnish with one teaspoonful of cookie dough on top and sprinkle with brown sugar. Serve immediately.


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