Cookie Dough

Nothing beats the heat of August like a few scoops of ice cream.

Course Dessert
Author Lee Burdett



  1. Place the garbanzo beans, almond butter, honey, coconut oil, vanilla, baking soda, and salt in a food processor and process until very smooth -- about 1 to 2 minutes.
  2. Stir in the chocolate chips by hand.
  3. Using a teaspoon, drop the dough onto a waxed paper or plastic wrap-covered baking sheet.
  4. Make the balls very small.
  5. Freeze the dough balls while you assemble and make the ice cream.
  6. If the dough balls are too big you can cut them into smaller pieces after they are firm.
  7. Allow them to freeze between 30 and 60 minutes.
  8. You will need 1 cup of the cookie dough pieces for the ice cream.
  9. Feel free to eat the extra as is, or save for another batch of ice cream!

Recipe Notes

*Such as these or these no-sugar, stevia-sweetened chocolate chips.