Disclaimer: I was given a Foodstirs Organic Chocolate Chippy mix to create this recipe.
Who doesn’t like to indulge on two desserts at the same time? I’ve always loved eating sweets. Now that I eat more plant-based foods, when I crave a sweet treat I choose to eat sweets that are made of natural whole food ingredients. These vegan chocolate chip banana nice cream sandwiches are non-dairy because the vegan ice cream aka “nice cream” in this recipe is made from a blend of frozen bananas and frozen almond milk. It has the same texture as ice cream but without the processed sugar and extra calories.
The chocolate chip cookies in this recipe are made with the Foodstirs Organic Chocolate Chippy mix. This mix comes with the dry ingredients, such as organic unbleached wheat flour, chocolate chips and organic cane sugar. I added some mashed bananas and vegan butter to turn the recipe vegan. With a small spoon, scoop the cookie dough onto baking sheet making sure that each scoop is the same size to result in even sized cookies. They need to be the same size so you don’t have one cookie bigger than the other when you form the sandwiches. Bake the cookie dough for 20 minutes.
When making these nice cream cookie sandwiches it is important to make sure that the cookies are completely cool before adding the nice cream. I thought it would be better to freeze the cookies after they’ve cooled down completely. This will prevent the cookie from breaking when you add the nice cream to form the sandwiches. Regardless, you are going to freeze the cookies anyway so you might as well get a head start on it.
Once you’ve made the cookie sandwiches freeze them for a few hours until the ice cream is firm. Then individually wrap them in a plastic and leave them in the freezer until ready to eat. When you try these sandwiches, you won’t miss the dairy. They are delicious and the whole family will enjoy them. Just watch out, they may disappear quickly from your freezer. My family devoured the nice cream sandwiches I made within two days and then asked me to make more for them.
Get the recipe for the fudge sauce here.
Vegan Chocolate Chip Banana Nice Cream Sandwiches
Get the printable recipe here.
Yield: 12 servings
Ingredients:
Chocolate Chip Cookies:
1 package Foodstirs Organic Chocolate Chippy Cookie mix
¼ cup ripe banana mashed
6 tablespoons vegan butter room temperature
Banana Nice Cream:
4 ripe bananas frozen
2/3 cup vanilla almond milk frozen
2 ½ teaspoons vanilla extract
Directions:
Freeze four bananas and the almond milk in advance.
Chocolate Chip Cookies:
1. Preheat oven to 375°F.
2. In a bowl, blend the vegan butter with a mixer until smooth.
3. Add the mashed banana and dry Foodstirs Organic Chocolate Chippy Cookie mix and continue blending mixture until dough is formed.
4. Using a cookie scoop, scoop the cookie dough and place it on the baking sheet.
5. Bake for 20 minutes or until golden brown.
6. Remove the cookies from the oven and let cool on a cooling rack.
7. Once cooled, place the cookies on another baking sheet in a single layer and freeze for several hours.
Banana Nice Cream:
1. In a high-powered blender using a tamper blend the frozen bananas, frozen soy milk and vanilla extract until thick and creamy.
2. Remove the cookies from the freezer.
3. Scoop some of the nice cream and place in the middle of the cookie. Top with another cookie and gently press down.
4. Return to the freezer and freeze until hard.
5. Wrap each sandwich individually in plastic wrap and keep in the freezer until ready to eat.
