These Ice Cream Sandwiches Make A Totally Passable Breakfast

Photo: Courtesy of What's Cooking Good Looking.
Before I left for a trip to Iceland, a place I've been wanting to explore since I was a kid, I spent some time in the kitchen. As much as traveling is food for my soul, so is being in my kitchen getting my hands and dishes dirty. I felt like making something sweet, and since summer is upon us, I wanted a treat I could make as a snack or a dessert all season long. Ever since I saw that Laura of the blog The First Mess made a version of Sarah Britton's banana ice cream from Sarah's new book My New Roots, I've wanted to try making a banana-based ice cream. So I purchased Sarah's book, knowing that her recipe would not disappoint.

These ice cream sandwiches are completely inspired by Sarah's, but I put my own twist on the cookie part. Her genius version includes chocolate, but I was craving straight-up almond flavor, so mine are all about the almond butter, bananas, honey, salt, and crunchy cacao bits. You could actually eat these for breakfast, since they're not super indulgent the way you might think of the standard ice cream sandwich. And you don't even need an ice cream maker.

Related: Matcha Brownies That Will Make You Want To Have Dessert First

Banana Ice Cream Sandwiches With Salted Honey-Almond Butter Cookies
Makes about 4-6 sandwiches


For the cookies:
3 tbsp almond butter
2 tbsp coconut oil
2 tbsp honey
1/4 tsp sea salt
(*Feel free to double this recipe if you want more sandwiches. There should be more than enough ice cream to make more treats.)

For the banana ice cream:
2 cups raw cashews, soaked overnight
1/2 cup water (you might need a little more)
1/2 cup light coconut milk
4 very ripe bananas
1 vanilla bean, scraped (or 1 tbsp vanilla extract)
Pinch of sea salt
1/2 cup maple syrup
1 tbsp coconut oil
1/2 tsp lemon juice

For the cacao crunch:
1/4 cup cacao nibs
1/4 cup of a nut of your choice (almonds, walnuts, or hazelnuts work well)
1/4 cup toasted coconut (optional, but I used the salted Dang chips, and it was delish)

Photo: Courtesy of What's Cooking Good Looking.
1. The night before you want to make the ice cream sandwiches, peel and slice the bananas and place them in a bag, container, or a sheet pan with some wax paper and allow them to freeze overnight. Also soak the cashews in water overnight.

2. A few hours before you want to enjoy the sandwiches, make the cookies. Line a large baking sheet (or two small) with wax paper. Place the almond butter, coconut oil, honey, and salt into a small saucepan. Heat up over medium-low heat while watching and stirring. Heat just until everything is melted and mixed together. Remove from the heat.

3. Using a tablespoon, spoon the mixture out onto the baking sheet, one tablespoon per cookie. Make sure to leave a little room between each cookie.

4. When done, place the baking sheets in the freezer and freeze for a couple of hours until the cookies are solid. Once they're frozen, you can transfer them to an airtight container and freeze for up to one month.

5. The morning (or at least 5 hours) before you want to enjoy the sandwiches, start to make the banana ice cream. Remove the bananas about 10 minutes before you blend the ice cream, while you prep everything else. Drain the cashews, if you haven’t done so already.

6. Combine the cashews, water, and coconut milk in a high-powered blender and blend on high for a few minutes until very smooth.

7. Add the vanilla, bananas, salt, maple syrup, coconut oil, and lemon juice and blend on high until very smooth. Taste and adjust seasoning or sweetness accordingly.
8. Transfer to an airtight glass or metal ice cream container (it does not need to be specific to ice cream, either — I found a regular glass container worked just fine). Freeze for a minimum of 4 hours (it can also be frozen for up to a month).

9. Take the ice cream out about 10 minutes before assembling so it has time to soften. While ice cream softens, make the cacao crunch. Place all of the ingredients into a food processor and pulse several times until you have a crumble. Do not over-process.

10. Place the crunch onto a small plate, and have a wax-paper-lined baking sheet nearby. Start to assemble the sandwiches by placing a scoop of the ice cream into one piece of cookie. Place the second piece on top and press down to spread the ice cream evenly out to the edges of the cookie. Take a butter knife around the cookie/ice cream to give it a smooth edge. Then roll the ends in the cacao-crunch mixture. Place onto the baking sheet. Do this until all of the sandwiches are assembled.

11. Let the assembled sandwiches sit in the freezer for about another 10 minutes before enjoying (if enjoying immediately), or keep them in an airtight container in the freezer for up to one month.

Next: This Salted Dark-Chocolate Bark Nails The Salty-And-Sweet Combination

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