Why choose between cookies and ice cream when you can have both? This new take on a sundae gives you the best of both worlds: chewy almond butter cookie cups with crisp edges and creamy banana “ice cream.” Even better, they’re crazy easy to make—not to mention gluten-free and Paleo-friendly.
Yield: 9 servings
Active Time: 15 minutes
Total Time: 45 minutes
For the banana “ice cream”:
3 bananas, sliced and frozen
Chopped almonds, for serving
Make the cookie cups
Preheat oven to 350 degrees and spray a muffin pan with nonstick spray.
Whisk together almond flour, coconut flour, and salt in a small bowl. In a large bowl, whisk together egg, vanilla, coconut oil, coconut sugar, and almond butter, then stir in flour mixture. Press dough into sides and bottom of prepared muffin cups and bake for 20 minutes until golden. Let cool completely before removing from tray.
Make the banana “ice cream”
Place frozen banana slices in the bowl of a food processor fitted with the blade attachment and process until smooth. The bananas will first appear crumbly, but continue to process until a noticeable change occurs and the mixture becomes thick and creamy.
Scoop banana ice cream into cookie cups and top with chopped almonds, if desired.
Photo credit: Paul Delmont
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