Vegan No-Bake Cookie Dough Ice Cream Sandwiches (Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, frozen
  • 12 Medjool dates, soft pitted

• Canned Goods

  • 1 cup Coconut cream

• Condiments

  • 5 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Almond meal
  • 1/2 cup Dark chocolate chips
  • 1 cup Oats milled into oat flour
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1 tbsp Liquid coconut oil

• Dairy

  • 3 tbsp Cashew butter

Found on willfrolicforfood.com

Description

Ingredients

• 2 frozen bananas
• 1 cup coconut cream (cream from a can of chilled full fat coconut milk)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon liquid coconut oil
• 12 -13 soft medjool dates, pitted
• 2 tablespoons coconut oil
• 1 cup oats milled into oat flour
• 1/2 cup almond meal
• 3 tablespoons cashew butter
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup dark chocolate chips

Directions

• Add all of the nice cream ingredients to the bowl of a high powered blender. Blend on high until the mix becomes smooth and creamy. Add to ice cream maker and make according to ice cream maker directions. Spoon the nice cream into a chilled pan and freeze for a minimum of 2 hours before scooping. If hard frozen thaw for 5 minutes before scooping.
• Add the rolled outs to the bowl of a food processor fitted with an S blade. Blend until you have a rough, sandy flour. Pour the oat flour into a medium bowl and set aside.
• Add the pitted dates and coconut oil to your food processor. Blend until the dates break down into a smooth paste. Add the oat flour, almond meal, cashew butter, vanilla extract and maple syrup. Blend everything together until a smooth dough ball forms in the food processor. Add the chocolate chips and pulse 10-12 times to incorporate the chips and break them down slightly.
• To make the cookies, spoon out tablespoon sized amounts and roll them between your hands. They’ll be the size of golf balls approximately. Flatten with a glass, your hand or a fork. Freeze for an hour at minimum before making your ice cream sandwiches.
• For the sandwiches, plop a generous scoop of ice cream onto one cookie and top with a second cookie. Press down firmly. Roll your ice cream sandwiches in more chocolate chips or vegan sprinkles. Freeze again if your planning on serving these later, or scoop scoop sandwich CHOMP immediately. Enjoy!