November 17th, 2024
Recipes
Cookie Dough Banana Ice Cream Sandwiches
Valentina P
- Difficulty
•
- Time 30" (plus freezing)
Creamy banana ice cream nestled between two chewy cookie dough layers. No cream, no oven, and only wholesome ingredients. Any extra cookie dough pieces are delicious in their own right, especially rolled into energy balls and frozen.
How To MakeDiet Type: Plant-based
Shopping List
-
Ice Cream
- 2 frozen bananas, diced
- 6 tablespoons full-fat coconut milk
- 4 medjool dates, pitted
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons smooth almond, sunflower, or peanut butter
- 1/4 teaspoon cinnamon Cookie Dough Sandwich
- 1 1/2 cup raw sunflower seeds
- 9 medjool dates, pitted
- 3 tablespoons vegan mini chocolate chips
- 1 1/2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Step 1: Line 1 (8 in. x 8 in.) baking pan(s), preferably with straight sides, with two long pieces of parchment paper (cut into 7 in. wide strips). The parchment strips should extend beyond the edges of the pan, creating flaps to help lift up and easily remove the frozen sandwiches later. You can also use 3 mini-loaf pans lined with 1 parchment strip each.
- Step 2: Place all cookie dough ingredients, except the chocolate chips, into a food processor. Blend until it reaches a thick cookie dough consistency, at least 60 seconds. If the dough is not coming together, add in another 1 date at a time until it does. The cookie dough will feel rather oily (these are the natural oils in the seeds). Stir in the chocolate chips.
- Step 3: Divide the cookie dough into 2 parts. Roll out one half of the dough into a ball and then use a rolling pin (or your hands) to flatten the dough until it is quite thin, about 1/4 inch thin. Transfer the dough to the pan and use your hands to press it into an even layer. Trim off any excess cookie dough pieces, and/or patch in any gaps. It doesn't have to be perfect, it just needs to cover the base of the pan. Roll out the other half of the dough in the same way and set it aside to use as the top layer.
- Step 4: Place all of the ice cream ingredients in the food processor and blend until very smooth. Spread the ice cream over the top of the pressed cookie dough in the pan. Smooth out the ice cream into an even layer.
- Step 5: If the banana ice cream is not too melty, place the other rolled piece of cookie dough over the ice cream layer (if it is too soft, freeze the pan for a few hours before adding the top layer). Trim off any excess cookie dough pieces, and/or patch in any gaps. The ice cream layer should be completely covered.
- Step 6: Cover the pan if desired and freeze for at least 6 hours. Once hardened, run a sharp knife around the edges of the pan, and use the parchment flaps to lift the ice cream bars out of the pan. If it doesn't pop right out, wait a few minutes for the edges to soften. Slice the cookie dough ice cream sandwiches into small squares or bars. Store in the freezer immediately.
- Serve: Grab and ice cream bar and enjoy!
Nutrition
Imagine it: a refreshing, creamy banana ice cream nestled between two chewy cookie dough layers. Frozen bananas take on an ice cream consistency when blended, but are made even better when combined with a few dates, nut butter, and a hint of coconut and cinnamon. No cream, no oven, and all wholesome ingredients needed - these ice cream bars are winners! Any extra cookie dough pieces are delicious in their own right, especially rolled into energy balls and frozen.
How To MakeDiet Type: Paleo
Shopping List
-
Ice Cream
- 2 frozen bananas, diced
- 6 tablespoons full-fat coconut milk
- 4 medjool dates, pitted
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons smooth almond, sunflower, or cashew butter
- 1/4 teaspoon cinnamon Cookie Dough Sandwich
- 1 1/2 cup raw sunflower seeds
- 9 medjool dates, pitted
- 3 tablespoons paleo chocolate chips, chopped into small pieces
- 1 1/2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Step 1: Line 1 (8 in. x 8 in.) baking pan(s), preferably with straight sides, with two long pieces of parchment paper (cut into 7 in. wide strips). The parchment strips should extend beyond the edges of the pan, creating flaps to help lift up and easily remove the frozen sandwiches later. You can also use 3 mini-loaf pans lined with 1 parchment strip each.
- Step 2: Place all cookie dough ingredients, except the chocolate chips, into a food processor. Blend until it reaches a thick cookie dough consistency, at least 60 seconds. If the dough is not coming together, add in another 1 date at a time until it does. The cookie dough will feel rather oily (these are the natural oils in the seeds). Stir in the chocolate chips.
- Step 3: Divide the cookie dough into 2 parts. Roll out one half of the dough into a ball and then use a rolling pin (or your hands) to flatten the dough until it is quite thin, about 1/4 inch thin. Transfer the dough to the pan and use your hands to press it into an even layer. Trim off any excess cookie dough pieces, and/or patch in any gaps. It doesn't have to be perfect, it just needs to cover the base of the pan. Roll out the other half of the dough in the same way and set it aside to use as the top layer.
- Step 4: Place all of the ice cream ingredients in the food processor and blend until very smooth. Spread the ice cream over the top of the pressed cookie dough in the pan. Smooth out the ice cream into an even layer.
- Step 5: If the banana ice cream is not too melty, place the other rolled piece of cookie dough over the ice cream layer (if it is too soft, freeze the pan for a few hours before adding the top layer). Trim off any excess cookie dough pieces, and/or patch in any gaps. The ice cream layer should be completely covered.
- Step 6: Cover the pan if desired and freeze for at least 6 hours. Once hardened, run a sharp knife around the edges of the pan, and use the parchment flaps to lift the ice cream bars out of the pan. If it doesn't pop right out, wait a few minutes for the edges to soften. Slice the cookie dough ice cream sandwiches into small squares or bars. Store in the freezer immediately.
- Serve: Grab and ice cream bar and enjoy!
Nutrition
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What you should eat next
Cookie Dough Banana Ice Cream Sandwiches
PT30M 2 frozen bananas, diced 6 tablespoons full-fat coconut milk 4 medjool dates, pitted 2 tablespoons unsweetened shredded coconut 2 tablespoons smooth almond, sunflower, or peanut butter 1/4 teaspoon cinnamon 1 1/2 cup raw sunflower seeds 9 medjool dates, pitted 3 tablespoons vegan mini chocolate chips 1 1/2 tablespoons maple syrup 1 teaspoon vanilla extract Gluten Free Paleo Vegan 12 Servings
Ingredients:
