This cookies and cream “nice cream” is rich, creamy and incredibly easy to make. With just three main ingredients you can have a dairy-free, frozen treat ready in minutes once the bananas are frozen. It’s a perfect vegan-friendly dessert or snack that satisfies an ice cream craving without the need for an ice cream maker.
Have you tried vegan banana ice cream, commonly called “nice cream”? When ripe bananas are frozen and blended, they transform into a smooth, thick, ice-cream-like texture. Many people enjoy single-ingredient nice cream made only from frozen bananas, but adding a couple of complementary ingredients elevates the flavor and creaminess. This cookies and cream variation blends bananas, a little cashew butter for extra creaminess, and crunchy cookie pieces for texture — all without dairy.
This version uses store-bought sandwich cookies for the classic cookies-and-cream taste. If you prefer, substitute your favorite cream-filled cookies or make your own sandwich cookies ahead of time. The cookies add the signature dark cookie flecks throughout the pale banana base, delivering that nostalgic combination of sweet cream and crunchy chocolate cookie.
Ingredients
Bananas: Choose ripe bananas for natural sweetness. Riper bananas make the nice cream sweeter and more intensely banana-flavored. For a milder banana note, use slightly less ripe fruit.
Sandwich cookies: Classic cream-filled sandwich cookies provide the cookie pieces and creamy contrast. These cookies are widely available and give a familiar cookies-and-cream profile. Use more or fewer cookies depending on how much crunchy texture you like.
Cashew butter: A small amount of cashew butter improves creaminess and mouthfeel without adding dairy. Use pure cashew butter with no added sugar or salt for the cleanest flavor. If you prefer, you can substitute another smooth nut butter, a spoonful of coconut cream, or a splash of plant milk, though results may vary slightly in texture.
How to make cookies and cream nice cream
Peel the bananas and slice them into coins about 1/2 inch thick. Arrange the slices in a single layer on a baking tray lined with baking paper, making sure the pieces are not touching so they freeze separately. Freeze the banana slices for at least two to four hours, or until completely solid. While the bananas freeze, roughly chop the cookies into small pieces so they are ready to add later.
Tip: Bananas exposed to air can brown from oxidation. This won’t affect flavor but will change color. To limit browning, cover the tray with cling film before freezing or layer slices in an airtight container separated by baking paper.
When the bananas are frozen, add them to a heavy-duty food processor or high-powered blender. Blend for several minutes, stopping occasionally to scrape down the sides and push down any stubborn banana pieces. At first the mixture will resemble small frozen crumbs and may form a compact lump; continue pulsing and scraping until it turns into a smooth, creamy texture.
Tip: Frozen banana chunks are hard and can be demanding on small or weak appliances. Use a robust food processor or blender. If the machine struggles, allow the bananas to sit for a minute to soften or add a splash of plant milk or water to help the blades move. A short pause and a few pushes will usually do the trick.
Once the banana becomes smooth and creamy, add the cashew butter and about one third of the chopped cookies. Blend until the mixture is evenly smooth, then fold in additional cookie pieces by pulsing briefly so you end up with streaks and chunks of cookie throughout the nice cream. Reserve some cookie pieces to sprinkle on top when serving.
How to serve
Scoop the nice cream straight from the blender or food processor into bowls, sundae glasses, or cones. Top with the remaining cookie pieces for added crunch. This nice cream is best enjoyed immediately for a soft, scoopable texture similar to soft-serve ice cream.
How to store
If you want to prep ahead, freeze the banana slices in a single layer first, then transfer them to an airtight container for up to three months. When you’re ready to serve, simply blend the frozen bananas with the cashew butter and cookies — it only takes a few minutes. If you store the finished nice cream in the freezer it will firm up; let it thaw at room temperature for a few minutes before scooping.
Recipe
Cookies and Cream Nice Cream
A quick, dairy-free cookies and cream frozen treat made with frozen bananas, cashew butter, and sandwich cookie pieces. Ready to blend in minutes once bananas are frozen.
Equipment
- Heavy-duty food processor or a high-powered blender
Ingredients
- 4–5 small bananas (about 500 g)
- 2 tablespoons cashew butter
- 8–10 whole sandwich cookies, roughly chopped
Instructions
- Peel the bananas and slice into coins.
- Line a baking tray with baking paper and spread the banana slices in a single layer so they are not touching.
- Freeze the banana slices for about four hours or until solid.
- Roughly chop the sandwich cookies and set aside.
- Add the frozen banana slices to the food processor and blend, stopping to scrape down the sides, until smooth and creamy.
- Add the cashew butter and about one third of the cookies, then blend until combined.
- Pulse in another third of the cookie pieces briefly so chunks remain.
- Scoop and serve immediately, topping with remaining cookie pieces.
Nutrition (approx. per serving)
Calories: 60 kcal | Carbohydrates: 4 g | Protein: 2 g | Fat: 4 g
Looking for more dessert ideas? Try other frozen banana variations or experiment with different nut butters and cookies for new flavor combinations.
