If you like the store-bought version, you’ll go bananas for these peanut butter “nice” cream sandwiches that are big on nostalgia but with a modern nutritional appeal. No ice cream maker required. If desired, you can replace peanuts and peanut butter with almonds and almond butter. For a dairy-free centre, whipping cream can be swapped out for coconut cream. And for a lower calorie treat, you can simply scoop some ice cream on a single cookie base for a cool twist on an open-faced sandwich.
PB Ice Cream Sandwiches
Ingredients
- 1 cup (250 mL) pitted dates
- 3/4 cup (180 mL) unsalted roasted peanuts
- 3/4 cup (180 mL) rolled oats
- 1/4 cup (60 mL) ground flaxseed
- 1/4 cup (60 mL) cocoa powder
- 2 Tbsp (30 mL) honey
- 1/8 tsp (0.5 mL) salt
- 3 large ripe bananas, peeled, cut, and frozen
- 1/4 cup (60 mL) natural peanut butter
- 1/3 cup (80 mL) whipping cream or coconut cream
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) pure vanilla extract
- 1/8 tsp (0.5 mL) salt
Nutrition
Per serving:
- calories438
- protein12g
- fat23g
- saturated fat6g
- trans fat0g
- carbohydrates57g
- sugars32g
- fibre9g
- sodium109mg
Directions
01
In small bowl, place dates and cover with warm water; let soak for 15 minutes.
02
In food processor container, place peanuts and oats, and grind until mixture looks like coarse sand. Drain dates and pat dry with paper towel. Add dates, flaxseed, cocoa, honey, and salt to the container. Process until mixture sticks together when pinched between your fingers.
03
Form dough into 12 equal-sized balls. Place on parchment paper- or silicone-lined baking sheet and press down on balls to form flat discs. If using a smaller baking sheet, you can form and freeze discs in batches. Place sheet in freezer for at least 1 hour. Lift cookie discs from sheet and store in airtight container in freezer until ready to serve.
04
In food processor, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl, add peanut butter, whipping or coconut cream, cinnamon, vanilla, and salt, and continue blending until creamy.
05
Be careful not to overblend to the point at which bananas begin to melt. If not using immediately in the sandwiches, transfer mixture to airtight container and freeze.
06
To assemble ice cream sandwiches, scoop some ice cream onto a cookie disc and top with another disc. Press down gently to slightly flatten.
07
Tip: if frozen (for up to 1 month), peanut butter mixture will need to sit at room temperature for several minutes to soften up, or blend it again in a food processor until it once again takes on a creamy texture.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.