I’m sure that every kid will agree there is no ‘right’ season for Ice Cream Sandwiches. Forget waiting for warm summer days; if you want them to feel the taste of sunshine, try these delicious Homemade Ice Cream Sandwiches – right now! They are free from nasties, refined sugar and loaded with healthy fats from our energy fuelled Protein+ Choc and immune boosting superpowers from Superfruits+ powder.
Choc Berry Nice Cream Sandwich
Healthy Treats, Sweet Snacks
Contains: Wheat, Dairy, Eggs
2 cups (300g) frozen bananas
2-4 tsp Wholesome Child Superfruits+
½ cup (125ml) coconut cream
1-2 Medjool dates (20-40g), pitted (optional)
115g unsalted butter, room temperature
1/3 cup (55g) coconut sugar
1 tsp (5ml) vanilla extract
1 ¼ cups (170g) wholemeal spelt flour
2 tbs (15g) raw cacao
1 tbs (15g) Wholesome Child Protein+ Choc
½ tsp baking soda
Pinch sea salt
For the nice cream
Place all ingredients into a blender and blend until smooth and creamy.
Transfer nice cream to a container, cover and freeze for 2-3 hours.
For the cookies
Preheat oven to 180°C and line a baking tray with baking paper.
In a medium-sized bowl, add butter and coconut sugar.
Whisk with a handheld mixer or stand mixer until creamy and lighter in colour for about 5 mins.
Add egg and vanilla and whisk to combine.
Add dry ingredients and whisk until a dough consistency is reached.
Using a tablespoon, shape the dough into 12 balls and place onto the baking tray (oil your hands before shaping the cookies to prevent the dough from sticking).
Flatten into cookies using your hands or a fork.
Bake in the oven for 20 mins.
Allow to cool completely.
Sandwich one pressed ice cream scoop between two cookies.
Serving and storing leftovers: Serve immediately or wrap in baking paper and freeze for up to 3 months.
Allergy advice and simple swaps:
- For a dairy-free alternative: Swap butter for coconut oil.
- For a gluten-free version: Swap wholemeal spelt flour for brown rice flour or a gluten-free flour mix.