Raspberry Nicecream with Chocolate Chip Cookies, (GF, V)

I'm convinced ... nice-cream is a gift straight from above. Who would have though one ingredient would create such a creamy, sweet treat that tastes just like ice cream! We've added raspberries to this recipe for a bright, healthy, gluten free, vegan dessert this Easter.

Pair this nice cream with Snacktivist chocolate chip cookies(scroll halfway down this page) for a fun twist! Or, better yet, bake them as one, big cookie cake in a cake pan or cast iron skillet and top with this nice-cream and raspberries for an unforgettable dessert!

Here's how we did it: 

INGREDIENTS

• 12 frozen bananas
• 2 cups frozen raspberries
• 4-8 TBSP water

INSTRUCTIONS

1. Freeze your bananas overnight
2. Chop your frozen bananas and add them to the food processor or blender about 3 at a time
3. Add water slowly, depending on how thick you want it.
4. Blend until it is a smooth consistency, scraping down the sides as necessary.
5. Add in you raspberries and pulse until mixed thoroughly (but still chunky!)
6. Place in bowl, jar, cup or on top of a cake sized cookie and top with raspberries.
7. ENJOY!

This recipe takes about 5-10 minutes to create. Make your cookie/cookies ahead of time and save the blending for after dinner for the best results. You can find our gluten-free, vegan cookies online, here!

With love this Easter season,

The Snacktivist Team