We are feeling Hot, Hot, Hot! Summer is in full swing and I don’t want to cook anything in the oven if I can help it! (although that being said, the heat outside is fantastically hot enough to use for rising bread rolls and brioche – which is something I do throughout the summertime!)
Today, I’m going to show you just how easy it is to make healthy alternative ice-cream sandwiches. Yes, these are raw, vegan, dairy-free, egg-free, gluten-free and refined sugar-free! Who needs all those nasty’s anyway! Nice-cream sandwiches use very few ingredients and what I like best about them (apart from how easy they are to make without an ice-cream churner mcachine), is that they can be customised to your own tastes and desires!
This is my basic 101 ice cream sandwich recipe and it’s delicious and certainly hits the sweet spot when you’re craving something small and frozen to eat! (Frozen grapes make an excellent healthy frozen snack too by the way….) but when you are craving ice-cream these are a great alternative to the dairy ones… these rock without the guilt!
Place almonds, pitted dates, and carob powder into the food processor. Using the pulse option, blitz the ingredients for a few moments and then switch up to a medium speed for a few minutes, making sure to completely blend all the ingredients until you have a sticky “dough” like ball riding the “s” blade. Divide the dough in half.
I used a square tupperware container measuring 18cm x 18cm (7″x7″) and lined it with parchment paper. Press one half of the dough into the base of the container making sure to spread it as evenly as possible.
Tip: slightly wet hands will make the task a little easier.
Now, what I did next, (and you will thank me later on for this brilliant time saver) was to remove this layer from the tupper including the parchment paper, wrapping the base with the parchment paper and popping it into the freezer for later. This will require you to reline your container with a new sheet of parchment paper and press the second half of the dough into the base of the container (just as you did the first time), ensuring to keep it as even in thickness as possible. (You will use the first layer as your final top layer! Now it will be even easier to assemble… 🙂 ) Place into the freezer for approximately 20 minutes or as long as you like.
Now for me, I always have an assortment of frozen fruit in my freezer – that I only ever have to think about what combinations I want to use. However, if you don’t have frozen bananas or any other fruit frozen, then you will need to peel and slice 3 bananas and place either in a zip lock bag or a container and freezer for 20 minutes or so. Once they are frozen, you will want to go ahead and pop them into your food processor and blitz away until you have a beautiful creamy, non-dairy alternative to ice-cream. This is where you can customise your flavours… with any other additional ingredients you may like. Think… vanilla, cinnamon, chocolate, mango or maybe berries… the list goes on! Go get creative!
Take the dreamy, creamy, non-dairy alternative banana nice-cream and spread onto your chocolaty sandwich base. Now, remember the first layer you did and wrapped it up, well now you want to unwrap it, and place it on top of that dreamy nice-cream layer. Press it gently, you want to make sure that it sticks to the nice-cream layer, but do not push too hard, we are not trying to ooze that middle layer out all over the place! Once that is done, if it has a lid, pop it on and place into the freezer again for 20 or 30 minutes (or longer) to allow the n-ice-cream layer to set. If it doesn’t have a lid, fold the parchment paper down and place into the freezer.
When you are ready… remove from the freezer. Allow to thaw for a few minutes before slicing into bars. I divided mine into 3 rows and then 3 rows again, giving me a total of 9 delicious nice-cream sandwiches. If you want to go the extra mile, (i didn’t because it’s simply to darn hot…) you could dip half or all of them in extra melted chocolate! Yum!
I hope you enjoy this non-dairy treat as much as we do:
- Easy to make
- Dairy-free alternative
- Gluten Free
- Healthy and Delicious
- Cooling and satisfying
- Totally customisable
- No ice-cream churner machine needed!
If you try this recipe, let me know. Leave a comment, rate it, tag a picture schiavone360 on instagram.
- 1 cup of raw almonds
- 10-12 dates - pitted
- 3 Tbsp Carob powder (or cacao)
- pinch of sea salt
- 3 bananas - frozen
- Place almonds, dates, carob powder and sea salt into a food processor fitted with an "s" blade. Blend until ingredients until well combined and the "dough" starts to ride the blade.
- Line a tupper or brownie pan with parchment paper. I use a 18cm x 18cm dish. (7"x7")
- Divide the dough into half and press one half into the base of your container. Remove the base with the parchment paper and wrap. Place into the freezer.
- Reline your container with a new sheet of parchment paper, and with slightly damp hands press the second half of dough into the base, make sure to spread the dough evenly. Freeze for 20 minutes of longer if desired.
- Blend slightly thawed bananas and any other additional flavours in the food processor, combine until you have a creamy, non-dairy alternative to ice-cream.
- Spread the ice-cream layer onto the sandwich dough base and top the banana ice cream layer with the first dough layer. Creating your "sandwich".
- Return the sandwich ice cream to the freezer for 20-30 minutes or longer to freeze.
- Remove from the freezer 5 minutes before slicing, allowing to thaw for a few moments. I divide mine into 9 equal portions.