Super Easy Vegan Ice Cream Sandwich
Summer is well and truly here in Melbourne and we can only think of one way to celebrate - ice cream! Our version is refreshingly light and healthy and literally foolproof (read; easy) but still so so delicious. We make our ice-cream base with bananas, so these bad boys will leave you feeling full of energy that lasts all afternoon long. Bring on long Summer days jam packed with sandy feet, coconut scented skin and warm nights that start with fairy floss sunset skies.
THIS RECIPE IS VEGAN,
REFINED SUGAR FREE, ADDITIVE AND PRESERVATIVE FREE.
IT'S ALSO FODMAP FRIENDLY, MAKING IT PERFECT FOR
THOSE WITH FOOD ALLERGIES AND SENSITIVITIES.
To make these babies, you will need:
- A batch of these cookies
- A high powered blender
- 3-4 frozen bananas
- Almond milk
- Cinnamon OR vanilla to taste
We made a batch of the linked cookies, but substituted the rolled oats with 1/2 quick oats and 1/2 almond meal, so we followed the recipe as below.
Preheat oven to 175 degrees and line a tray with baking paper. Mash bananas in a saucepan over medium heat, adding milk, making a runny mixture. 2-3 tablespoons should do it. When this is warmed through, add 1/2 cup of quick oats to slightly soften. The mix should still be runny, and your oats shouldn't be cooked. If you want crispy biscuits, add coconut oil now. 1-2 tablespoons is perfect.
Transfer this to a mixing bowl and add cinnamon, the remainder of your oats (1/4 cup), 3/4 cup almond meal, desiccated coconut, vanilla, sweetener if using and chocolate chips. Combine everything together and if the mix is a little firm, add extra milk, if too runny, add extra oats. Place spoonfuls of cookie mix onto lined oven trays and bake for 10-15 minutes, or until golden.
While your cookies are baking away, it's time to make your ice cream! All you need are the ingredients above. Literally 3 ingredients!
Add bananas and cinammon to a high powered blender or food processor with a touch of almond milk. Note: Your bananas have to be frozen through for this recipe to work!
Blend, blend, blend until creamy. Pour into a bowl or container and place in the freezer to harden. 15 minutes should do it.
Scoop a layer of the ice cream onto a cookie and use the back of a spoon to press down. Top with a second cookie and use a spoon to even out the edges if looking for a super smooth look. Once you're happy with the way your cookie looks, place it in the freezer to avoid melting while you assemble the remainder!
Not a fan of banana ice cream? Keep an eye out - we have a chocolate peanut butter version coming soon!
If you try these, make sure to take a photo and tag us #hfp or #healthfoodproject!
We love seeing your kitchen creations.