I want...
Weight Loss4-Ingredient Vegan Ice Cream Sandwiches
August 12, 2013 By
Leanne Vogel
November 16, 2018
I’ve been going through an (unplanned) dessert recipe detox since the launch of my dessert cookbook earlier this year.
It’s not that I’ve been avoiding desserts, I just haven’t been interested in making them as much. But, realizing that the last sweet treat I shared with you was this Cherry Chunk Protein Ice Cream on June 18, I knew that something had to be done.
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I'm ready!2 months without a healthful pursuit dessert? That just isn’t right.
I wanted to make sure that the recipe I created was exactly what you wanted, so I asked for everyone to weigh in on the Healthful Pursuit Facebook Page and the answer was unanimous.
Chocolate.
Chocolate.
…. and more….
Chocolate.
So, I made something with chocolate. I hope you’re okay with that?
To print, email or text this recipe, click here.
- 4 cups gluten-free flake cereal - I used fruit-sweetened corn flakes, buckwheat flakes could be used, too.
- ⅓ cup macadamia nuts, crushed (optional)
- 1 cup dairy-free chocolate chips, melted
- 6 frozen bananas
- Lightly oil a 13"x9" pan with a drop of coconut oil. Set aside.
- Add cereal to a bowl and crush with hands until broken down. You can also use a potato masher.
- Add crushed macadamia nuts (if using) and melted chocolate. Stir until everything is coated.
- Press mixture into prepared pan and set in the fridge for 10 minutes to allow the chocolate to set. Remove from fridge and set aside on the counter.
- Meanwhile, place frozen bananas in the bowl of your food processor. Pulse, on high, until broken down and creamy, but still frozen. If your food processor is having a hard time with this, add a splash or two of non-dairy milk. Any kind will do the trick.
- Transfer banana soft serve to a tupperware container and store in the freezer while you cut the chocolate into twelve, 3"x3" squares.
- Take two squares and spread the banana soft serve between the two to make sandwiches. Place on a parchment paper lined plate or, if you're planning to keep them in the freezer for awhile until serving, wrap each individually in foil, parchment paper or freezer wrap. Freeze until about firm, about 30 minutes.
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Lightly oil a 13″x9″ pan with a dollop of coconut oil. Set aside.
Add cereal to a bowl and crush with hands until broken down. You can also use a potato masher.
Add crushed macadamia nuts (if using) and melted chocolate. Stir until everything is coated.
Press mixture into prepared pan and set in the fridge for 10 minutes to allow the chocolate to set.
Remove from fridge and set aside on the counter.
Meanwhile, place frozen bananas in the bowl of your food processor. Pulse, on high, until broken down and creamy, but still frozen. If your food processor is having a hard time with this, add a splash or two of non-dairy milk. Any kind will do the trick.
Transfer banana soft serve to a tupperware container and store in the freezer while you cut the chocolate into twelve, 3″x3″ squares.
Take two squares and spread the banana soft serve between the two to make sandwiches. Place on a parchment paper lined plate or, if you’re planning to keep them in the freezer for awhile until serving, wrap each individually in foil, parchment paper or freezer wrap. Freeze until about firm, about 30 minutes.
Don’t like bananas?
Try these sandwiches with:
Vegan Strawberry Cheesecake Blizzards
Vegan Lemonade Ice Cream
After my little photo op with these guys, I popped them in the freezer for a quick minute and set up our patio furniture outside. Kevin and I each grabbed a sandwich and headed outside to enjoy our cool snacks, liking the dripping ice cream from our fingers the whole way through.
I haven’t been this happy in a long time. My heart is smiling, my soul is at peace. It feels so good to be back in Airdrie, back in the home that we built with one another, surrounded by our loving neighbors and all the familiar smells, tastes and feelings.
Montreal was a great adventure, but nothing tops this. Nothing.
I’d love to know – where is your heart the happiest?
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
