Yields: About 15 -16 sandwiches (may be some leftover ice cream/cookies)
Prep Time: 45 minutes Total Time: 2.5 - 3 hours (including freezing time)
These ice “cream” sandwiches are made from Double Chocolate Black Bean Cookies (recipe below) and Banana and Avocado Ice “Cream” (recipe below), making these gluten free yum! With little refined sugar, and loads of nutrients such as potassium, iron and fiber, these cool treats can be enjoyed anytime.
For the cookies:
DOUBLE CHOCOLATE BLACK BEAN COOKIES (original recipe and photo here)
Yields: 30-36 cookies Prep Time: 15 minutes Total Time: 1 hour
1 15 oz. can black beans, washed and drained
4 tablespoons butter, softened
1/2 cup plus 2 tablespoons packed brown sugar
1/2 cup good quality cocoa
1/4 cup tapioca flour*
1/4 cup almond flour (you could also use rice flour)*
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup chocolate chips
*Substituting 1/2 cup of gluten free flour mix is an option
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all ingredients in a food processor, except the chocolate chips. Pulse until all combined, then add in chocolate chips and pulse about 30 seconds to gently chop the chips.
3. Drop one tablespoon at a time onto a parchment paper or silicone lined baking pan.
4. Bake at 400 degrees for about 10-12 minutes. Let cool on cooling rack. The cookies are best stored in an airtight container in the refrigerator or the freezer.
BANANA AND AVOCADO ICE “CREAM” (original recipe and photo here)
Yields: about 2 cups Prep Time: 5 minutes (plus freezing time)
Total Time: 5 minutes
3 medium bananas, frozen (*Cooks note: It’s best to peel and cut bananas prior to freezing)
3/4 of a ripe avocado (about 5 tablespoons)
1 teaspoon pure vanilla extract* (optional -see note below)
Plus 1/2 cup mini chocolate chips for coating (optional)
Directions for Banana and Avocado Ice “Cream”
1. Slice bananas in into rounds and place in an airtight container in the freezer. Freeze for at least 6 hours until bananas are frozen solid.
2. Place all ingredients in a food processor and process until smooth, about 1-3 minutes. You may need to stir and pulse intermittently to initially get the bananas going.
**A note about the vanilla. Vanilla extract is often made by soaking the vanilla beans in alcohol to intensify and preserve the flavor. After researching on various raw food websites, I learned that anytime vanilla is used in raw food recipes (ie: the vanilla is not heated) and it contains alcohol, the recipes opt for an alcohol free vanilla (often made with vegetable glycerin) or pure vanilla beans (scraping the inside of the actual bean). The reason for this is while the alcohol is usually cooked down when heated, that is not the case with raw recipes. While there is no safety issue, the alcohol flavor simply overpowers the vanilla.
Directions for assembling Ice “Cream” Sandwiches
1. Follow directions for Double Chocolate and Black Bean Cookies, let cool and set aside. To help the ease of assembly, keeping cookies in the freezer until ready for use is suggested, but not essential.
2. In a small bowl, place about 1/2 cup mini chocolate chips.
3. Follow directions for Banana and Avocado Ice “Cream”. Using a small knife or spreader, place about 1 1/2 T. (or enough to cover one side of the cookie) on the inside of one cookie. Quickly and gently place another cookie (inside facing down to the ice cream) on top.
*NOTE: Ice “cream” melts pretty quickly, assembly must either be quick, or ice “cream” needs to be placed in freezer 30 minutes before assembling.
4. Roll side of sandwich in mini chocolate chips so they stick to the ice cream. Quickly and gently place on parchment paper lined tray and place in the freezer. Continue to construct sandwiches and place on tray in freezer as each one is finished.
5. Freeze for at least 1.5 hours and enjoy! Store in freezer.
*NOTE: If not consumed immediately, Banana and Avocado Ice “Cream” will oxidize a bit and may change color slightly. This does not affect the taste. However, for best results, sandwiches should be consumed within 1-2 days.
These little sandwiches stemmed from a revelation I had at midnight last night. The kids had friends over and I had bought ice cream sandwiches as a special treat. Now, the sandwiches were good and all, which is important, yet, I am not a fan of all the sugar, as my kiddos don’t always have the best behavior following a hefty dose.
So, I was trying to think of a healthier alternative that I wouldn’t mind handing out as a sweet treat for my kiddos, as well as any company (big or small) visiting as well. We just made some Banana and Avocado Ice “Cream” with some leftover bananas, and I thought that maybe, just maybe, this would work as a filling.
For the cookie, I wanted a fluffier cookie, and I immediately thought of the Double Chocolate Black Bean Cookie. Worked like a charm. We use mini chocolate chips in many recipes, and this was no different. It just added to the yumminess.
My husband, while he would prefer a non-banana flavor, still thought they were pretty tasty, but has requested another flavor for the filling (I’m on that...) My one comment is, you do have to work fast when you make these on a hot day. I was racing against melting deliciousness while trying to keep these little guys together!
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