Raw Creamy Choc-Chip Ice Cream Sandwich
Ingredients
- 2-3 Tbsp coconut flour
- 2 small bananas, mashed to a puree consistency
- 1 Tbsp raw cacao nibs or vegan dark chocolate chips
- 2 frozen firm and peeled bananas
- 1 tbsp almond milk
- 1/2 tsp Vanilla extract or vanilla bean powder
Optional spices
- Optional spices of choice, e.g., cinnamon, nutmeg, allspice
Preparation
Combine the pureed banana with coconut flour and cacao nibs until a dough consistency is reached, depending on the brand you use, you may have to add more flour or mash.
Roll 2 balls using your hands and spread between two baking paper sheets, roll until you have a thin layer and using a cookie cutter and large mug slice around the mug to create 2 circles.
Repeat with the rest of the dough so you will have 4 circles in total.
Place your circles on their tray in the fridge for 5 hours until they have hardened.
When you’re ready to treat yourself, remove the cookies and frozen bananas from freezer when you are ready to serve them.
Blend your frozen bananas with almond milk and vanilla plus optional spices in your food processor until creamy and ice-cream consistency, you may have to scrape down the sides of your blender.
Use an ice cream scoop to scoop a small ball of the ice cream and place it right in the middle of one of the cookies, gently top the second cookie and press lightly not too hard or they’ll crack.
Freeze again for 1/2 hour and remove just 5 minutes prior to eating so that the ice cream is slightly melted and cookie is soft and moorish.
If you really want to indulge you can dip your cookies in some raw vegan chocolate prior to freezing for 30 minutes to create a healthy wagon wheel.
