Ice Cream Cookie Sandwiches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make the ice cream by roughly chopping the frozen bananas and placing them in a food processor or high-speed blender. Process the bananas until you have a smooth, soft-serve consistency, adding warm water or almond milk by the tablespoon as needed to prevent sticking. Place in an airtight container in the freezer to set for 3 to 5 hours.

Step 2

To make the cookies, preheat oven to 350F. Line a baking sheet with parchment paper.

Step 3

In a medium-sized bowl, whisk together the gluten-free oats, gluten-free oat flour, baking powder, baking soda and sea salt (if using).

Step 4

In another bowl, whisk together the coconut oil, coconut sugar, maple syrup and vanilla until you get a uniform mixture.

Step 5

Add the dry ingredients to the wet ingredients and stir until combined. The mixture will be very sticky.

Step 6

Using an ice-cream scoop or medium cookie scoop, scoop the dough onto the lined baking sheet. Using a fork or the bottom of a glass, flatten cookies into round discs.

Step 7

Bake for 8-12 minutes, depending on the thickness of the cookies. Transfer to a cooling rack and cool completely.

Step 8

Using an ice-cream scoop, place a heaping scoop of ice cream onto a cookie. Press another cookie down onto the ice cream layer to cream a sandwich.

Step 9

Place ice-cream sandwiches in the freezer to further solidify or serve immediately.

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