To ensure our ice cream doesn't melt when cookies need to rest, put 3.3 ounces of almond flour into a blender.

Add 3 tablespoons of almond butter to it.

Finally, add 2 fl-oz maple syrup and 1 teaspoon vanilla.

Mix them well and transfer the dough to a bowl.

Gently mix in chocolate chips with a spoon.

Next, take pieces of the dough the size of a hazelnut and roll them into balls. Continue until you've used all the dough.

Place the cookies in the refrigerator and proceed to make the ice cream.

In a blender, put 4 frozen bananas.

Add 1 tablespoon of peanut butter and half a scoop of protein powder. Optionally, add some cinnamon for improved taste (skip if not desired).

Mix briefly, then add 2 tablespoons of plant-based milk and continue mixing until an ice cream texture forms.

Transfer the ice cream to a mixing bowl or leave it in the blender jar.

Add half of the cookie dough and gently mix with a spoon.

Divide the ice cream with cookie dough into serving bowls.

Use the remaining cookie dough as toppings and sprinkle with more vegan chocolate chips.