Raspberry Coconut Nice Cream Sandwich
Ingredients
- 2 cups sliced frozen bananas
- 1 cup frozen raspberries
- 4 tablespoons coconut cream
- Dash of nut milk or coconut milk as needed
- 4 Almond Dark Chocolate OHi Bars
Preparation
In a food processor, combine the frozen bananas, half of the frozen raspberries, and the coconut cream. Process until you achieve a thick, rich, ice cream-like texture, adding a dash of nut milk as needed.
Stir the remaining raspberries in by hand, allowing them to stay whole so that you have pops of pink color throughout.
Spoon the nicecream into a bread pan and smooth it into a layer of even thickness. Cover and freeze overnight.
Cut each OHi Bar into evenly-sized halves.
Remove the nicecream from the freezer and cut out rectangles that are the same size as the OHi Bar halves.
Assemble each nicecream sandwich and refreeze a few hours before serving.
