Peanut Butter Cookie Dough Fudgesicles
Disclaimer:
If you're a buttoned-up type-A perfectionist that doesn't thrive under the circumstances of a messy yet satisfied family, this recipe is not for you.
If you're adverse to the idea of tiny humans running around the house beaming toothy smiles framed with a ring of chocolate-flavored lip liner, this recipe is not for you.
If you hate cookie dough, chocolate, peanut butter, ice cream, joy, newborns, double rainbows & the final scene of "The Wedding Planner" starring J-Lo & Matthew McConaughey...you may want to consider an alternative dessert.
I for one, am warming up to this whole "bliss" thing and have found it to be quite tolerable.
That's why my family and I choose ice cream. Messy, mouth-watering, velvety, soul-nourishing, sweet, salty, peanut buttery, swirled ice cream. Littered with cookie dough bites.
Because joy is a choice. And we're feeling greedy in this house.
Prep time: 15 miN
Total time: 24 Hrs
Makes 6-8 Fudgesicles
Ingredients:
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3 ripe/spotty bananas (peeled and frozen)
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1/3 cup natural peanut butter
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1 cup full-fat coconut cream
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1/2 Tbsp vanilla extract
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pinch of sea salt if peanut butter not already salted
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2 heaping Tbsp cocoa powder
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6-8 Chocolate Chip Sunbutter Cookie Dough Bites, or Peanut Butter Cookie Dough Bites (or sub store-bought cookie dough of your choosing)
Directions:
Begin by blending together the frozen banana slices, peanut butter, coconut cream, vanilla and pinch of sea salt (if needed) in a food processor until completely smooth and creamy.
Once blended well, remove about a cup of the peanut butter ice cream from the food processor and set aside in a small bowl.
Now add the cocoa powder into the food processor and process until a velvety chocolate ice cream forms.
Using silicone popsicle molds, add a few broken up chunks of cookie dough into each popsicle mold and fold in a spoonful or two of the peanut butter ice cream on top.
Add in a few more cookie dough pieces into each popsicle mold. Now, fold in some of the chocolate-flavored ice cream. Finally, add in a few more pieces of cookie dough and top each popsicle mold off with another spoonful of the peanut butter ice cream.
Insert the popsicle sticks and freeze the fudgesicles overnight in the freezer. The next day, carefully remove the pops from the molds, examine your swirled masterpieces, share with family & friends & DEVOUR.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: