Slice bananas into 1 inch thick chunks and freeze overnight (or for 6-8 hours) in an air-tight container.
Make cookie dough using the recipe from TryVeg.com linked below. Take about 1 cup of the cookie dough and and separate into chunks that are about ½ inch around. Set aside to chill in the refrigerator.
Add frozen bananas and coconut milk to a blender and process until smooth. Pour into a glass dish. Sprinkle cookie dough chunks into nice cream mix. Cover with a lid or saran wrap and place in the freezer for 2-3 hours.
Use an ice cream scoop to serve and garnish with vegan toppings including sprinkles, chocolate sauce, or fresh fruit.
This recipe calls for vegan cookie dough. We suggest this recipe from TryVeg.com