Chocolate Almond Cookie Crunch Nice Cream


We’re kind of bananas for this mega delish, totally plant-based and oh-so chocolate-y Oat Zero Sugar nice cream that tastes just as good as it looks.

Why do we love Zero Sugar in our nice cream?

Made with 0 sugar and t-oat-ally gluten-free, this lower cal Oat gives your nice cream just the right amount of creamy oat-licious goodness with a subtle flavour that will leave you saying, “OAT-yeah”!


Prep time: 120 minutes (freeze your bananas)

Total time: 2 hours and 10 minutes

If your bananas are already frozen and good to go, this nice cream only takes 10 minutes!

  • Vegan


Chocolate Almond Cookie Crunch Ice Cream

  • 4 frozen bananas
  • 1/3 cup cocoa powder
  • 1/3 cup Earth’s Own Oat Zero Sugar
  • 1 tsp almond extract
  • Pinch of salt
  • 10 vegan chocolate wafers, roughly crumbled
  • Your fav plant-based waffle cones


  1. Toss your frozen bananas, Earth’s Own Oat Zero Sugar, cocoa powder, almond extract and salt into your food processor. Pulse your ingredients a little at a time until you reach a creamy n’ thick soft serve texture. 
  2. Roughly crush your wafers and add them into your food processor. Continue to pulse until it’s well combined into the nice cream.
  3. Place your container into the freezer for 5 mins to thicken up your nice cream. 
  4. Once the timer is up (finally!) scoop that deliciousness into a cone and enjoy your instant delish as-heck nice cream!

NOTE: Looking to add a little extra sweetness? Make sure your bananas are covered in all the spots!

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