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Chocolate Banana Ice Cream Sandwich {Grain-Free, Dairy-Free}

chocolate banana ice cream sandwich

The following is a guest post by Hannah of Healy Real Food Vegetarian. If you haven’t checked out her blog, you need to! Hannah is committed to eating 100% Real Food, so her recipes are soy-free, use quality fats, and occasionally feature beautiful, nourishing pasture-based dairy and eggs.

This ice-cream sandwich recipe is a wholesome and easy recipe for a cool-down dessert! I just used a batch of my chocolatey cocoa cookies for the “sandwich bread” and filled it with creamy dreamy 1-ingredient banana ice-cream.

This chocolate banana ice cream sandwich recipe is gluten-free, grain-free, refined-sugar free and is the perfect summer treat. Make a healthy BBQ or party activity for your kids and create an “ice-cream sandwich making station”!

Chocolate Banana Ice-Cream Sandwiches

Yeild: 8 cookies/4 ice-cream sandwiches

The Players
For the cookies:

For the banana “ice-cream”:

  • 4 ripe bananas

The How-To

1. Before you start the recipe make sure that you peel and cut up the banana into slices and freeze them for at least an hour.

2. Pre-heat oven to 350°. Combine ingredients in a bowl or mixer/food processor. Make sure that the coconut oil is melted (76°).

3. Shape dough hunks into balls and flatten and form into large circles on a cookie sheet lined with parchment paper.

4. Bake for about 6-9 minutes. Cookies will be firm. Set aside to cool.

5. Once the cookies have cooled, start the banana ice cream. Take frozen bananas and put them in a food processor. Run the processor until the bananas are fully blended into a creamy ice-cream like texture. You may have to stop the processor a few times and scrape the sides to incorporate all the bananas.

6. To form the ice cream sandwiches take one cookie and top the flat side with desired amount of banana ice cream, then top it with another cookie. If the banana ice cream is too creamy to hold up on its own, put it in the freezer for about 20-45 minutes until it’s hard enough to hold, but soft enough to work with.

7. Store ice-cream sandwiches in the freezer.

Meet Hannah

Healy Real Food Vegetarian focuses on spreading the wisdom of traditional food from a vegetarian perspective.

hannah-healyI’m Hannah Healy, the creator of Healy Real Food Vegetarian and I enjoy sharing original recipes with real food ingredients like traditional fats (coconut oil, ghee, butter, etc.), organic fruits and vegetables, pasture raised eggs, fermented foods and natural sweeteners.

My recipes are always vegetarian, but sometimes gluten-free, organic, paleo, gaps legal and vegan. I also write informative articles and tips on living a natural lifestyle.

I believe that by avoiding processed foods (including soy) and integrating whole, natural foods we can all nourish ourselves regardless of differing dietary restrictions. There’s something for every one at Healy Real Food Vegetarian!

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.

7 Responses to Chocolate Banana Ice Cream Sandwich {Grain-Free, Dairy-Free}
  1. Dawn @ Peelingbacktheonionlayers
    May 24, 2013 | 7:30 pm

    Awesome! I love a nourishing kid-friendly idea! I especially love that the “ice cream” is just banana! Making cookies AND ice cream is so much work; you just cut the work in half! :)

  2. Lisa the Gourmet Wog
    May 25, 2013 | 5:57 am

    oooooh Ice Cream without the cream! Is this too good to be true? I really must try it out!

  3. Cassidy
    May 25, 2013 | 12:02 pm

    Could I sub chia seeds for the flax? Would it be a 1:1 substitution?

  4. w papke
    May 26, 2013 | 4:55 pm

    I’m not overly fond of straight banana as ice “cream”. It seems even sweeter than real ice cream.

  5. Lianne
    May 28, 2013 | 6:19 am

    Signed up for their newsletter.

  6. Adam Scott
    May 28, 2013 | 9:29 am

    This looks fantastic! Totally making it this weekend. Thanks for sharing.

  7. Debbie Barker
    June 15, 2013 | 9:30 pm

    Wonderful! A real hit in our household.
    And the cookie dough is good, too. Maybe even better than the baked cookie.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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