Ingredients
For the Ice Cream
- 2 medium ripe bananas
- 1 and 1/3 cup sunflower butter or other creamy nut butter
- 1 + 1/2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup unsweetened almond milk
For the Cookies
- 1 batch unbaked batter chewy chocolate chip cookies*
Instructions
For the Ice Cream
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Add all ingredients to a blender and blend on high speed until creamy. Pour into a freezer friendly container (I used an8.5 x 4.5 loaf pan) and cover tightly with plastic wrap** Freeze for at least 4 hours or overnight before making the sandwiches
For the cookies
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Preheat your oven to 350 degrees. Divide the cookie dough into 16 balls and flatten each one (they won't spread)
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Bake in the preheated oven for 10 minutes, remove and allow to cool completely before filling
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To assemble ice cream sandwiches, scoop desired amount of ice cream on one side of a cookie and top with as second cookie. Store leftover ice cream in the freezer, tightly covered to avoid ice crystals forming. Enjoy!
Recipe Notes
*Make the batter and sub mini enjoy life chocolate chips instead of larger chips
**Keeping the plastic wrap tightly covering the ice cream will keep it creamy and prevent ice crystals from forming.
"cook time" is actually time to freeze the ice cream