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.