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Healthy Ice Cream Sandwiches

These healthy ice cream sandwiches are made vegan and gluten-free for a delicious and healthy snack. Cool down and try one for yourself. 
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Prep Time: 20 minutes
Cook Time: 15 minutes
Chill time: 2 hours
Total Time: 35 minutes
Servings: 8 sandwiches
Calories: 266kcal
Author: Sarah McMinn

Ingredients

Banana Ice Cream

Peanut Butter Cookies

Instructions

To make the banana ice cream

  • Line a small rectangular dish (I used a 6x4 sized dish) with parchment paper. Feel free to use whatever size or dish you have (you can even use a round pan). Just know that the bigger you use, the thinner the ice cream filling is vs. the small the pan, the thicker the slices.
  • Blend everything up in a high-speed blender until smooth. Place into the dish and freeze until set (approximately 2+ hours).

To make the cookies

  • Preheat oven to 350 degrees.
  • In food processor blend everything (except the chocolate chips) together smooth, yet thick enough to form into a dough. Fold in chocolate chips.
  • Roll about 1 Tbsp. of dough into a ball between hands and place on a parchment paper-lined baking sheet. Shape with your hands by gently flattening dough down into 2" diameter circles. These will not spread while baking so it's important to shape them prior to.
  • Bake for 12-15 minutes until lightly brown along the edges and allow to cool on the baking sheet. Transfer to the freezer until ready to assemble.

To assemble

  • Take a 2" circle biscuit cutter and make cut-outs in the dish holding the banana ice cream. Place in between 2 frozen cookies (optional: coat with non-dairy chocolate chips) and freeze again until fully set.

Nutrition

Calories: 266kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Sodium: 215mg | Potassium: 390mg | Fiber: 5g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2.3mg