I can’t believe we’ve already reached the last week of our ‘Easy Vegan Challenge’! Time seems to be passing so quickly when you’re having fun – and good food :) I hope you enjoyed the easy vegan recipes and tips we shared earlier this month. You can still join us on our Facebook page where each day I’ll be sharing a new healthy dessert recipe this week.
Today I wanted to share another recipe from my new book Vegan & Raw 2 to celebrate the end of the vegan challenge & summertime: Cookie dough ice cream sandwiches. Smooth almond butter banana ice cream sandwiched between two chewy cookies… If there’s one dessert I can’t resist, it’s these ice cream sandwiches. Who would’ve thought you could make such incredible ice cream with just frozen bananas and a food processor!
Cookie dough ice cream sandwiches | recipe from Vegan & Raw 2
SERVES: 5 sandwiches (10 small cookies)
EQUIPMENT: food processor, rubber spatula, parchment paper, rolling pin, round cookie cutter
1 tablespoon coconut oil, melted
1 cup (120 g) cashews
1 cup (100 g) rolled oats
½ cup (75 g) dates, pitted and roughly chopped
½ teaspoon sea salt
2 large pinches of ground vanilla (or vanilla extract)
water, as needed for binding
Almond butter banana ice cream
4 large ripe frozen bananas
3 - 4 tablespoons almond milk
½ to 1 tablespoon almond butter
2 large pinches of ground vanilla (optional)
1 tablespoon almonds, roughly chopped (for garnish – optional)
1. Melt the coconut oil over low heat.
2. Put the cashews and rolled oats in a food processor fitted with an S-blade. Process until finely ground.
3. Add the pitted dates. Process until finely chopped.
4. Add the melted coconut oil, sea salt, ground vanilla and a little water. Process into a thick dough. The drier the dates, the more water you will need. You’ll know the dough is ready when it comes together into a ball.
5. Place the dough on a sheet of parchment paper. Cover it with a second sheet of parchment paper and roll the dough out using a rolling pin until it’s about ½ inch (1 cm) thick.
6. Peel the top sheet of parchment off the dough and, using a round cookie cutter, cut out a batch of cookies. Gather the remaining scraps of dough into a ball, reroll and continue cutting out more cookies until all the dough has been used.
7. Put the cookies on a plate lined with parchment paper and leave to harden in the freezer for fifteen minutes.
Almond butter banana ice cream
1. Cut the frozen bananas into smaller pieces with a sturdy knife.
2. Put the frozen banana chunks, almond milk, almond butter and ground vanilla in a food processor fitted with an S-blade. Process until smooth, stopping occasionally to scrape down the sides of the food processor with a rubber spatula.
3. Lastly, add the almonds. Use the pulse button on the food processor to finely chop the nuts and evenly distribute them throughout the ice cream. By using the pulse button, the nuts will retain their crunchy texture.
4. Has the ice cream become too soft to scoop? Put it in the freezer to chill for about fifteen minutes.
5. Take the cookies from the freezer. Take a cookie, top it with a generous helping of banana ice cream, stack another cookie on top of the ice cream and gently press to adhere. Roll the edges of the ice cream sandwiches in chopped almonds, if desired.
6. Serve immediately or place in the freezer for 10 minutes to harden.
JULIE’S TIPS & TRICKS:
• If you’re a fan of peanut butter, replace the almond butter with peanut butter and the chopped almonds with peanuts. Garnish with cacao nibs or granola for extra crunch.
• For more easy vegan dessert ideas, check out my new book Vegan & Raw 2.
Now I would love to hear from you! What’s your favorite ice cream flavor? Mine are crunchy hazelnut, chocolate chip coconut, classic vanilla and banana peanut butter :) Let me know what your favorites are by leaving a comment down below.