Smart Sweet: Ice Cream Sandwiches (Vegan & Dairy-free!)
By Jamie Webber
Ice cream sandwiches have always been a favorite go-to of mine in the summer time. I started thinking about making these when I first made banana ice cream…how about putting banana ice cream in between two raw cookies? Perfection! These were so easy to make and SO delicious — definitely tastes better than any I’ve ever had from an ice cream truck!
Ingredients
- 4 frozen bananas (peel your bananas before you freeze them!)
- 3/4 cup (115g) almonds
- 3/4 cup (115 g) cashews
- 1/4 cup (50 g) cacao powder
- 10 dates, soaked in water for 5 – 15 minutes to soften before blending)
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
Directions
- Add frozen bananas through a slow juicer (or add them to a food processor) then place back in the freezer to let harden.
- Combine almonds, cashews and cacao powder in a blender or food processor and blend until a fine crumble forms.
- Add maple syrup, vanilla, dates and salt into blender with mixture and blend until all ingredients form a soft dough.
- Roll dough onto a pan lined with parchment paper. You can use your hands or a rolling pin. If you use your hands, keep them damp to prevent the dough from sticking to your hands.
- Place rolled out dough into the freezer for 20 minutes.
- Once hardened, remove dough and cut into 2 inch squares (you will get about 20 squares depending on how big you want them).
- Place a spoonful of frozen banana onto half of the squares and then top with another square so you have yourself a sandwich!
- Store them in the freezer.
Prep Time: 20 minutes
Total Time: 45 minutes
Serving Size: 1 sandwich
Calories: 220
Fat: 8g
Trans Fat: 1.5g
Cholesterol: 0mg
Sodium: 10mg
Carbohydrates: 34g
Fiber: 5g
Sugars: 21g
Protein: 5g