Cool off this summer with a healthier version of a cookie dough blizzard. Made with whole ingredients, it’s nutritious enough for breakfast.
Bry likes to joke that I’m a professional quitter.
And while I’ve gotten much better at the whole commitment thing as an adult, I have to fess up and say that as a kid he was totally right.
My mom put me in almost every sport imaginable, and if there wasn’t a big enough motivator then you can bet I’d be done with it by the end of the season (sometimes by the end of the first practice. . .).
Soccer was too competitive (I was only 4 or 5), tennis only kept me interested until I had the complete outfit, and swim team practice was too early (who wants to wake up early during the summer).
But what does this have to do with cookie dough blizzards?
Well the one of the positive memories I have of playing sports is occasionally going to Dairy Queen afterwards and getting a cookie dough blizzard.
I just loved those sugary bites of cookie dough and oftentimes would just eat all of them off the top, scoop out the ones hiding in the ice cream, then throw out the rest once all the cookie dough bites were gone.
Even as an adult, I’ll take cookie dough ice cream over any other flavor every time.
While I can’t remember the last time I had a blizzard from Dairy Queen, I’ve been having my own homemade version quite often lately .
The cookie dough “batter” is super simple and made with wholesome ingredients:
Start by mixing everything in a big bowl.
Next, the hardest part of this whole recipe: rolling the batter into 50 tiny balls using a teaspoon. It may sound easy, but after about 15 or so, the batter starts getting super sticky.
Rather than pressing on, I recommend stopping to rinse off your hands and then continue rolling. You may have to do this more than once.
Once you have them rolled, pop in the freezer for 15-20 minutes and you’re ready to start blending your “ice cream”.
Since the Dairy Queen blizzards are really more an ice cream/milkshake hybrid, I added some almond milk to the frozen bananas to make it more liquidy than traditional “nicecream”.
However, if you want a thicker treat, leave out the milk and just pulse your bananas in a food processor until creamy!
As you can see from the pictures, I went with large bites of cookie dough as I love the texture, but you can totally make them smaller so that they blend in better into the “nicecream” base.
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This looks so delicious! Definitely healthy, but crave worthy too!
Thanks Alison! Hope you give it a try 🙂