I keep telling myself that I’m going to add another savory recipe, but the other day Angela Liddon from Oh She Glows (http://ohsheglows.com/about/) posted on her instagram story a recipe for no bake cookies. I’d had no bake cookies before, but for some reason, I’d never made them. Well, that was a mistake. I changed Angela’s recipe just slightly, but they were so easy to make and so delicious. Matt and I finished them a bit too quickly probably. When we were eating them though, I started craving ice cream and from there was born the idea for using these as the bread portion of an ice cream sandwich (aka another sweet recipe…woops).
Now for the story behind the ice cream itself. I was trying to decide what flavor I wanted the ice cream to be, but I also wanted it to be healthy. Inspiration struck though when Matt and I came home on Saturday morning with 2 pints of strawberries from the tower grove farmers market. We’re reaching the end of strawberry season so we bought two for good measure. I’m glad we did, too. When surveying our kitchen I noticed we had three very ripe bananas and a bit of yogurt left so naturally, strawberry banana frozen yogurt became the filling.
These little sandwiches are one of my favorite things I’ve made on here. The sweet/salty flavor from the cookies pairs so well with the slight tartness from the strawberries and yogurt and it’s just a great mixture of flavors. Best of all, it’s refined sugar free! They also look pretty great since the strawberries give the ice cream a beautiful pink color which contrasts really well with the dark chocolate color. Give these a try before strawberry season is officially over!
Note: you will end up with more ice cream. I did that on purpose because I also like to eat the ice cream by itself, but if you want to just make ice cream sandwiches, double the cookie portion.
HEALTHIER CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES
- 163 grams of quick oats, about 1 1/3 cups
- 1/4 cup raw cocoa powder
- 1/2 cup peanut butter
- 3 tablespoons coconut oil (melted)
- 1/4 cup + 2 tablespoons maple syrup
- 1 lb strawberries, hulled and sliced.
- 3 ripe bananas
- 1 cup full fat yogurt
- 3 tablespoons maple syrup
- Start by making the cookie. Mix the peanut butter, coconut oil, and maple syrup together in a bowl. Add the quick oats and the cocoa powder in and mix until combined.
- Line an 11 by 7 pan with parchment paper and press the mixture down into it. Place in the freezer while you prepare the frozen yogurt.
- To make the ice cream***: In a blender place the bananas, strawberries, yogurt and maple syrup and blend until smooth. Place in the fridge and let cool for 20 minutes.
- Place the mixture in the bowl of an ice cream maker and churn according to manufacturer’s instructions.
- When finished, take the cookie out and cut it in half (hamburger style, throwback to preschool). Place half of the ice cream on it and place the other cookie half on top. Save the rest of the ice cream in another container.
- Let it freeze for about 3 hours. Then, you can cut it into whatever size you want and eat it! Enjoy 🙂
***- This recipe can be made vegan and without an ice cream maker in one simple way. Chop the bananas and strawberries and freeze them on a baking sheet. Then place in the food processor and process until smooth. Then, you can place this on the cookies. It will still be delicious!