Who says you can’t enjoy ice cream sandwiches when you’re vegan!? You totally can with this quick and easy recipe that I adapted from one of my favorite bloggers! It’s vegan, gluten-free, refined-sugar free, basically raw, and completely delicious!
It makes a great breakfast or snack for anyone!
Oatmeal Nice Cream Sandwiches
makes 6 sandwiches
adapted from this recipe by Emily Von Euw
- 1 and 1/2 cups gluten-free rolled oats
- 1/4 cup dates or raisins
- 1 teaspoon cinnamon
- 1 tablespoons maple syrup
- 1/4 cup melted coconut oil
- 3 frozen bananas
- 1/4 cup nondairy milk
- 1 tsp cinnamon
- 1 tablespoon vanilla
For the cookies: Make oat flour in a food processor by processing oats until they are a flour-like consistency. Add in the dates/raisins, cinnamon, maple syrup, and coconut oil and pulse until you get a doughy mixture. You may need to add a tablespoons of water to get the dough to stick together. Press half of the dough into the bottom of a lined 9×3 bread pan and set aside.
For the nice cream: blend the bananas, milk, vanilla, and cinnamon together in a high speed blender until smooth and thick like soft serve.
Scoop the ice cream evenly on top of the cookie layer already in the bread pan. Freeze until solid, then press the remaining half of the cookie dough on top of the banana mixture. Put back in the freezer until the top cookie layer is solid, then cut the mass into sandwiches and enjoy!
Store these babies covered in the freezer.