Peanut Butter Cup Ice Cream Superfood Sandwiches
(Yields 4 large or 6 regular)
4 Bananas, sliced & frozen
1 cup Raw Almonds
1 cup Raw Cashews
1/4 cup Peanut Butter
1/4 cup Agave
1/4 cup Coconut Flakes
1 tbsp Cacao Powder
1 tbsp Coconut Palm Sugar
1 tsp Golden Flax Seeds, ground
1 tsp Black Chia Seeds, ground
Cacao Magic Shell & Coconut to top
Prep your bananas by thinly slicing them and freezing the slices overnight (at least 4-6 hours).
Using your high-speed blender/ food processor, pulse almonds and cashews till they’ve become a fine flour.
Pour your nut flours into a medium-sized bowl and add all the above listed ingredients (minus the bananas & toppings).
Mix with a wooden spoon or your clean hands till it forms a dough ball.
Break the dough into 8 even pieces (12 if you’re making 6 instead of 4).
If you would like a tradition sized ice cream sandwich I recommend portioning it into 12 even pieces. My version makes larger sandwiches.
Press the dough into a silicon muffin tray. If you don’t have one then feel free to use a muffin tin but please line it with a paper cup to avoid sticking.
Even out each of the cups and place your muffin tray into the freezer to chill. I recommend at least 1-2 hours but overnight is best.
Now the next step can be done in two different ways. So do whatever works best for you.
Remove your banana slices from the freezer.
Add them into your blender and pulse till a thick ice cream consistency is achieved. You may need a little liquid to get it going, as well as stopping to scrape down the sides. Patience is the key, trust me. I recommend using a non-dairy milk to keep the banana ice cream creamy.
From this point you can either fill half the muffin tray cups (that have the dough layer) with ice cream to the tops of each tin or you can pop out all the sandwiches and scoop on the ice cream, evening out the sides with a spatula.
After trying both, I believe the first method is easier and provides a way to save the rest for later without having to do any extra work.
To finish them off I added a drizzle of cacao magic shell and a sprinkle of desiccated coconut, which is completely optional.
You can store leftovers in an airtight container or leave them in the muffin tin covered with plastic wrap to avoid freezer burn. They will keep for up to 2 weeks minimum.