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Icecream sandwiches 2.0
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Homemade vanilla icecream between two chocolate, almond and coconut cookies.

Course: Dessert
Servings: 6 sandwiches
Author: Gaspar Carreira
  • 1 1/2 cups instant oats 150g
  • 1/2 cup coconut flakes 50g
  • 1/2 cup raw cacao powder 45g
  • 1/2 cup chopped almonds 75g
  • 1/4 cup liquid oil (coconut or sunflower works great) 60ml
  • 1/2 cup maple syrup or honey 130g
  • 1 egg or 2 egg replacement*
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp sea salt
Ice Cream
  • 3 bananas sliced and frozen
  • 1/3 cup maple syrup or honey 85g
  • 1/2 cup natural yogurt of your choice, unsweetened 110ml
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  1. Preheat the oven to 200°C.

  2. In a large bowl mix oats with coconut, cacao, almonds, salt and baking powder. Add little by little the wet ingredients while you mix.

  3. Once everything is well integrated make12 cookies of about 6 or 7 cm in diameter and a little more than half a centimeter thick.

  4. Bake on a baking sheet with parchment paper until they are dry, approximately 12-15 minutes.

  5. Let cool.

Ice Cream
  1. Cut the bananas into thin slices and freeze for 4 hours. Process together with the other ingredients until there are no banana pieces left. Freeze for one hour.

  2. Assemble the ice cream sandwiches. If you want you can bathe them in darkchocolate. Keep in the freezer

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.