Spring has sprung and I’m ready to get my ice cream on. Yes, I just made a food into a verb– that’s how happy I am about this recipe. These n’ice cream sandwiches are ridiculously easy to make, they’re actually healthy, AND there are so many variations of it. I always start off with a 1/2 cup of frozen banana slices and a 1/2 cup of coconut milk, but you could substitute with a 1/2 cup of avocado or a 1/2 cup of cashew cream for alternatives.

For this post, I made a fruit and a chocolate version to appease all tastebuds. I do encourage experimenting with different seasonal fruits for the fruit option. You may also want to try alternative nut/seed butters, as well as any flour of choice.

servings: 6
total time: 2 hours 15 mins

tropical fruit flavor:

  • 1/2 cup frozen banana slices
  • 1/4 cup frozen papaya chunks
  • 1/4 cup coconut cream*
  • 1 tablespoon real maple syrup or more as desired

chocolate flavor:

  • 1/2 cup frozen banana slices
  • 1/2 cup coconut cream*
  • 2 tablespoons almond butter
  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup or more as desired
  • pinch of sea salt
  • 1 cup oat flour
  • 1/4 cup shredded coconut
  • 2 tablespoons arrowroot powder or gmo free corn starch
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup crunchy almond butter
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla
  • dark chocolate chips (optional)
  • sweetened cacao nibs (optional)
  • shredded coconut (optional)

For either n’ice cream (fruit or chocolate), combine all ingredients in a food processor and pulse for 1-2 minutes or until all ingredients are evenly combined. Pour contents into a bread pan and allow to freeze for at least 1 hour (but not longer than 2 hours or it will be harder to work with).

Turn the oven onto 350 degrees. Combine flour, coconut, arrowroot powder, baking soda and salt into a medium sized bowl and combine (add 1/4 cup dark chocolate chips if desired). In a small sauce pan over medium-low heat, combine almond butter, maple syrup, coconut oil and vanilla until coconut oil is melted (about 1-2 minutes). Add almond butter mixture into dry ingredients and combine until an even dough forms. Line a baking sheet with parchment paper. Form 12 cookie dough balls about 1.5 inches in diameter and arrange on the baking sheet. Press down on each cookie with a fork or your pointer and middle finger to flatten to about 1/2 inch thick. Bake in the oven for 10-12 minutes. Allow to cool on a cooling rack for at least 15 minutes or until n’ice cream is ready.

Scoop the n’ice cream with an ice cream scoop or by dipping a serving spoon/tablespoon in room temperature water and start from the furthest point away from you and drag the spoon horizontally towards you. Scoop the ice cream onto the bottom side of the cookie and add another cookie to form a sandwich. Use a spatula or the back of a spoon to smooth out inconsistencies. Roll in cacao nibs or shredded coconut, putting each in the freezer immediately after composing. Freeze for another hour before serving.


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