Ice cream sandwiches are fun to make, especially with kids. They love being creative and assembling the sandwiches. These can be made to fit any flavor profile so let your imagination run wild and see what happens!
My son had his cousin over for a sleepover and that’s how this recipe was created.
To make the ice cream
1 can chilled lite coconut milk
1/3 cup non-dairy milk, i used almond coconut blend (almond or soy works best)
1 banana (frozen if possible)
1/4 cup brown sugar
1/4 cup agave nectar
2 tbs cocoa powder
Place all ingredients in a blender or food processor until well combined.
Follow directions as instructed with ice cream machine and ENJOY!
To make the cookies
1/2 cup whole wheat flour
1/4 cup dark brown sugar
1/2 tsp ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tbs cocoa powder
pinch of salt
1/2 mashed over ripe banana
2 tbs non-dairy milk, I used vanilla flax milk (may add 1-2 more tbs if mix is too dry)
1 tsp agave nectar
1/4 cup chocolate or carob chips
Raw sugar for sprinkling when they come out of the oven, optional but recommended
Mix dry ingredients in a bowl. In another bowl mash the banana then stir in non-dairy milk and agave until incorporated together.
Add the wet ingredients to the dry and if the batter is too dry add a 1/2 tbs non-dairy milk at a time until a wet batter is reached.
Bake at 375 for 8-10 minutes. Place on a cooling rack and sprinkle with some raw sugar if you’d like!
After cookies have completely cooled spread some ice cream on one (bottom side of the cookie) and then place another cookie (again bottom of the cookie touching the ice cream) to make a sandwich. It’s that easy!
You can assemble and devour right away OR assemble and place in the freezer for a few hours to make a harder sandwich OR assemble and freeze until ready to consume but I recommend thawing for a bit before eating. ENJOY!