Chocolate Strawberry Ice Cream Sandwiches
Contributed by Sara Mohamed
Time: 3 hours
Serves: 6–8 people
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! Sara Mohamed has a cooking blog, Three Birds One Scone, which features this recipe.
163 grams of quick oats, about 1⅓ cups
¼ cup raw cocoa powder
½ cup peanut butter
3 tbsps coconut oil (melted)
¼ cup + 2 tbsps maple syrup
1 lb strawberries, hulled and sliced
3 ripe bananas
1 cup full fat yogurt
3 tbsps 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 11x7 inch 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, place the bananas, strawberries, yogurt, and maple syrup in the blender 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!