In the height (and heat) of summer there is perhaps no better sweet treat to cool down with than an ice cream sandwich. At once chewy and creamy, there’s a reason why this summer staple is enjoyed by both young and old! However, the store-bought kind can contain some not-so-healthy ingredients. So, in honor of National Ice Cream Sandwich Day, I’ve created a homemade version of this seasonal indulgence that’s as delicious as it is nutritious – no ice cream maker needed! Made with cashews and bananas and sweetened only with fruit and a bit of maple syrup, this recipe is vegan, gluten-free, and dairy-free.
Chocolate Peanut Butter Banana Ice Cream Sandwich
Banana Ice Cream
- 1/2 cup raw cashews
- 2 bananas
- ½ cup Medjool dates
- ¼ cup coconut cream
- 2 tablespoons pure maple syrup
- ½ teaspoon sea salt
1. In a food processor or high-speed blender, process cashews until they resemble a fine meal.
2. Add in bananas and process until smooth.
3. Soak the dates in hot water for 5 minutes and then drain. Add coconut cream and dates to banana mixture and process until well combined.
4. Add in the maple syrup and sea salt and blend for 30 seconds.
5. Place the mixture in a shallow pan and freeze for 1 ½ hours. Remove, then process until smooth and creamy and freeze for an additional 1-2 hours or overnight.
Chocolate Peanut Butter Cookie
- ½ cup raw cashews
- ½ cup old-fashioned rolled oats
- ½ cup Medjool dates
- 3 tablespoons coconut oil
- 3 tablespoons peanut butter (optional, can omit if desired)
- 3 tablespoons raw cacao powder
1. In a food processor or high-speed blender, process cashews and oats into coarse meal.
2. Add in dates, coconut oil, peanut butter, and cacao powder and process until the mixture sticks together and forms a ball.
3. Divide the ball in two and press out into a rectangle. Place the rectangle between two sheets of saran wrap and use a rolling pin to roll the dough out to your desired thickness (mine was about ¼”) and place on a baking sheet. Repeat with second section of dough.
4. Place both sheets in the freezer and freeze for 30 minutes. Remove and cut the dough into rectangles with a pizza cutter or non-serrated knife. Place in the freezer for another hour, or until the ice cream is ready.
To assemble, simply scoop the desired amount of ice cream and place it between two cookie rectangles. Depending on the size of your rectangles, this recipe makes about 8-12 ice cream sandwiches.
Have you ever tried making ice cream sandwiches before? What’s your favorite summer day treat?