I saw this exceedingly cute little recipe while surfing the blogosphere and had to make it. Raspberries in the banana ice cream were inspired by a reader comment.
Raspberry Banana Ice Cream Sandwiches
Adapted from this recipe
Unbaked Chocolate Peanut Butter Cookies:
1 1/2 cup oats
1/2 cup cocoa powder (or raw cacao powder)
200 grams dates
3 tablespoons peanut butter
2 tablespoons agave syrup
1 tablespoon water
Grind oats in the food processor until a flour-like consistency. Add cocoa, pulse to mix. Pour into a bowl and set aside.
Food-process the dates, peanut butter, agave and water until blended. Add the oat flour/cocoa and mix until the dough comes together (it’ll become a huge ball).
Lay out a piece of parchment paper, and place the ball of dough on it. Place a piece of plastic wrap over the dough, and roll it out. My cookies were a little too thick, so I would say less than 1/8 of an inch. You want them thick enough to stand up to ice cream, but not too thick to overwhelm, since they are denser than your average cookie. Cookie-cut and then freeze for at least 1 hour.
Raspberry Banana Ice Cream
Frozen bananas (2 or 3?)
2 tablespoons unsweetened Silk soymilk
1 tablespoon vanilla extract
1 cup frozen raspberries
Fresh raspberries for garnish
Using the same method as in Strawberry Greek Yogurt Banana Ice Cream, food-process the frozen bananas with a bit of Silk soymilk until the consistency of soft-serve ice cream. Process in the bananas and frozen raspberries until the raspberries are all broken up and the ice cream is pink.
Using the cookie cutter, place a frozen cookie back inside, and then scoop some ice cream on top. Place the other half of the cookie on top, and carefully push it through the cutter. Ta da! Ice cream sandwich. Put each in the freezer as you assemble the rest of the sandwiches, and allow to freeze for about an hour or so for optimal texture.
I got 6 sandwiches, with leftover ice cream. If you roll the dough out more… you will get more sandwiches.
These were so delectable and rich-tasting. The Silk, I have discovered, makes the banana ice cream fluffy and amazing–I just assumed it would make it melt faster. So, add Silk always at the beginning and in the middle of processing. But what are you eating? Whole grains, which mean fiber and protein (oats), healthy unsaturated fats (peanut butter), fruit which = fiber, antioxidants, and tons of vitamins (bananas, dates, raspberries)…
(I thought about rolling the sides in chocolate chips, but the cookies are so chocolate-y it’s totally unnecessary.)
This recipe is also vegan, easily made raw, and gluten-free (using gluten-free oats) for those of you interested.