healthy chocolate chip cookie ice cream sandwiches

This one’s just got all the buzzwords, doesn’t it?

Healthy Vegan Ice Cream Sandwiches

Vegan, healthy, gluten-free, dairy-free…

But mainly just freaking delicious.

Healthy Vegan Ice Cream Sandwiches

These are the healthiest ice cream sandwiches you’ll EVER find. I combined my chocolate chip cookie cups with vegan ice cream (if they bananas are ripe enough, you can’t even tell they’re made of bananas). The cookies stay soft when frozen, to make the perfect sweet little frozen healthy treat.

Screen Shot 2014-05-13 at 9.30.54 PM

I personally am not a fan of how hard chocolate chips get when frozen, but feel free to roll the edge in chocolate chips! Sprinkles would also be splendid :)

Vegan Ice Cream

3 bananas, cut into coins and frozen
1 tsp vanilla

1. Cut bananas.

2. Freeze bananas (about 2 hours) until solid.

3. Process bananas.

*Or…adding some cocoa powder and/or peanut butter would be so so good.

Healthy Chocolate Chip Cookie (Vegan)

1/2 cup oats (I’ve used both old-fashioned and quick with equally good results)
1 15-ounce can chickpeas, drained and rinsed*
2 tablespoons unsweetened applesauce
1 and 1/2 tablespoons olive oil (or substitute any oil)
1 tablespoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
2/3 cup dark brown sugar
1 teaspoon cinnamon (optional)
1/4 cup mini chocolate chips

Preheat the oven to 350 degrees.

Combine all the ingredients except the chocolate chips in a food and blend until completely smooth.

Transfer the mixture to a medium bowl, and gently fold in the chocolate chips.

Roll about 1 tablespoon of dough into a ball between hands and place on a parchment paper-lined baking sheet. Shape with your hands by gently flattening dough down into 2″ diameter circles. These will not spread while baking so it’s important to shape them prior.

Bake for 20-25 minutes until lightly brown along the edges and allow to cool on the baking sheet. Transfer to the freezer until ready to assemble.

Place banana ice cream between 2 frozen cookies (optional: coat with non-dairy chocolate chips) and freeze again until fully set.

*Rinse chickpeas in a colander until the bubbles go away–you’re washing away all the extra salt.

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