Banana Nice Cream Cookie Sundae - Nourished By Nutrition Print

Banana Nice Cream Cookie Sundae

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This banana nice cream cookie sundae comes together within minutes as long as you have frozen bananas and some Simple Mills Soft Baked Cookies on hand. It’s the perfect creamy dairy-free treat and made with simple ingredients.

Serves 2-3



  • 6 small frozen banana slices
  • 1/4 cup chilled cashew cream or coconut milk (see notes)
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 12 Simple Mills Soft Baked Cookies
  • 1/4 cup your favorite chocolate bar or chocolate chips
  • 1/2 teaspoon coconut oil


Peel and slice 6 or more bananas. Place in a single layer on a lined baking sheet. Place in the freezer for at least 4 hours or overnight.

To make the nice cream, place the frozen bananas in a food processor fitted with the “S”-blade or high-powered blender. Pulse until small pebbles form. You may need to scrape the bowl or use the temper of the blender. This should take about 1-2 minutes.

Add the cashew cream or other milk of choice and puree or blend on high until smooth. For soft-serve style nice cream serve immediately or place in the freezer for 30 minutes to 1 hour for firmer nice cream.

Place the nice cream into a bowl and serve with crumbled Simple Mills Soft Baked Cookies and any other toppings of choice.

For a chocolate drizzle, melt 1/4 cup chocolate chips or favorite chocolate bar with 1/2 teaspoon coconut oil. Once melted drizzle on nice cream and it becomes hard like a chocolate magic shell.


How rich and creamy the nice cream depends on the fat content of the plant-based milk. Full fat coconut milk or cashew cream make for the richest nice cream, but use what you have. Either way, it’s still delicious.

This isn’t a frozen dessert that stores well frozen. It’s best eaten immediately or after chilling for 30 minutes to 1 hour more in the freezer. Any longer will require you to re-blend the mixture for it to be creamy again.