Marshmallow fluff pairs nicely with cookie butter in this slightly healthy, but still indulgent banana ice cream recipe. Great for both kids and adults, this recipe is really fun to make and reminiscent of fluffernutter sandwiches. Try it today!Β 

I really love cookie butter. It’s honestly a frosting, but because it’s sold next to peanut butter in most stores, that makes it a breakfast food.

Actually, side not, can I talk about Nutella for a second?

Nutella is frosting. Seriously it’s sugar, milk powder and nuts. It’s frosting.

I’m not hating, but why is it accepted to put it on a sandwich or eat it as a healthy snack, but I get the side eye for doing the same thing with funfetti frosting? I think we need universal standards here!

Ok, so back to cookie butter, the health spread.

I eat banana ice cream every night and love all the different stuff to add. This recipe was created after I visited Trader Joes and realized that the cookie butter sandwich cookies were not vegan. I was sad for a whole three minutes, until I realized that I could just make something similar with stuff at my house.

Ginger snaps, marshmallow fluff and cookie butter were all things I could find vegan. The kicker is the butter extract. It adds that rich enhancement reminiscent of butter cookies. This whole bowl is like a cold cookie butter sandwich, with ice cream and fluff…so it’s better.

Marshmallows! Cookie butter! Bananas! Make this easy #vegan ice cream today! Click To Tweet

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Try it and tag me onΒ Instagram!

Marshmallow Fluff Cookie Butter Banana Ice Cream

From at

Prep: Yield: 1Total:

You'll Need...

  • 2.5 frozen bananas
  • 1T butter extract
  • 1T cinnamon
  • 1/4c almond milk
  • 4 ginger snap cookies
  • 3T cookie butter
  • 2T marshmallow fluff

Directions

  1. In a food processor, grind the bananas until a mealy texture is achieved.
  2. Scrap down the sides of the bowl and add milk, butter extract and cinnamon.
  3. Blend until smooth scraping down the sides as needed.
  4. Scoop out half into a bowl.
  5. Swirl in cookie butter and ginger snaps.
  6. Spoon out the rest of the mixture.
  7. Stir in marshmallow fluff.
  8. Stir everything together for until you get equal distribution.
  9. Eat immediately or store in the freezer.
  10. I would recommend eating it the night you make it.

Do you put frosting on sandwiches?

Team sprinkles or team whipped cream?

25 thoughts on “Marshmallow Fluff Cookie Butter Banana Ice Cream”

  1. Last night I put coconut butter and blueberries on my chickpea flour pancakes πŸ™‚ Coconut butter tastes like frosting to me!

  2. I wasn’t aware that Nutella was considered healthy. I thought it was considered decadent and delicious, but definitely not a health food.

  3. How come I keep letting my bananas get used up? :'( Well, I guess that just means we need more, right? πŸ™‚ Cause I LOVE this ice cream already. Marshmallow fluff, cookie butter, bananas = how could you go wrong? And I absolutely love cookie butter.

    And well… Nutella is one of my favorites. We don’t buy it a ton though.

    1. Nutella has skim milk in it, so I never buy it. I have seen Arman’s healthy Nutella, but honestly, I don’t want my chocolate spread to be healthy. I just want it to be the regular kind…except vegan =P

  4. I have the hardest time keeping my bananas around long enough to ripen and freeze them! Lol I keep buying more but then just magically eat them too. πŸ™‚ I think, in truth, it may be more laziness of needing to clean the food processor or blender each time. πŸ™‚ Love your blog! Your banana nice cream always looks delicious.

    1. You know, I used to think the same thing, but if you just immediately wash it afterwards while your ice cream sits in the freezer, it takes about 30 seconds. Thank you for your appreciation of my ice cream πŸ™‚

  5. Mmm, I love fluff! I used to eat pb + banana + fluff sandwiches all the time in high school because they were so easy to pack! I’m totally craving one now, haha. And I want some of that ice cream you made! YUM!

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