By GMB Nutritionist MelissaFine
A healthy ice cream sandwich might sound like an oxymoron, but it really is a thing!
Think smooth, melt-in-your-mouth banana ‘ice cream’ wedged between two plant-based biccies…now I have your attention! Or perhaps not if you’ve put this in the “too hard” basket…but hear me out!
You can get the biccies in this recipe – Kez’s Kitchen Raw Choc Nut Cookies - from the supermarket…they’re gluten free and made from plant-based wholefoods like high protein peanuts, fibre-rich dates, and antioxidant-rich almonds – definitely a tide-you-over, craving crushing, GMB-approved biccie!
And the ‘ice cream’ is made entirely from banana – no blending needed! The banana slices in the recipe turn super creamy once frozen and provide all the sweetness you need. By keeping the slices in tact rather than blending them, the sandwich holds together nicely (and removes the steps of blending the bananas, freezing them before scooping them between the two biccies).
This recipe requires just five minutes of prep.
Pro-tip: Coconut milk ice cream also works a treat wedged between Kez’s Cookies.