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Cookies 'N Cream Nice Cream

December 04, 2015

Hello December, and hello Cookies 'N Cream Nice Cream! For the first recipe of the holiday season, we decided to go with something that’s frosty like winter and indulgent like the holidays. But, when we say indulgent, we really mean guilt-free indulgence, as it’s dairy-free, gluten-free, and 100% vegan! Think of Ben & Jerry’s Half Baked ice cream. Now think of that in nice cream form… oh, AND with Coconut Squarebar chunks! Take it from the master chef herself, Marisa (i.e. Miss Marzipan), who claims “no word of a lie, this is one of the yummiest treats I have made this year. And it is so easy to make!” 

serves 2 - 4
3 bananas (sliced and frozen)
3 tbsp almond milk
1 tsp vanilla extract
1.5 tbsp cacao powder
1 Chocolate Coated Coconut Squarebar, chopped into pieces
raw cacao nibs


  1. In a food processor or high-speed blender, blend the frozen bananas, almond milk, and vanilla extract, until you have your desired nice-cream consistency. 
  2. Scoop half of the nice cream mix into a bowl and pop in the freezer for a minute to keep cold while you prep the chocolate layer. 
  3. The the remaining nice cream, add the cacao powder and 1/2 of the Squarebar chunks. Mix and lightly blend until just combined. You want some chunks of Squarebar in the mix, it will give that fabulous brownie/cookie texture. 
  4. Then all you need to do is layer the nice cream in a glass/jar, the bottom half being chocolate and the top half being the banana-vanilla mixture. 
  5. Lastly, top with the rest of the Squarebar chunks and cacao nibs. Serve immediately, you don't want it to melt! 
  6. Enjoy!
Thanks for the amazing recipe @missmarzipancom!


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