I killed my blender jar. Yep, the crazy strong blender jar that’s supposed to turn iPhone’s into pulp. Let’s just say, I’ve made one too many smoothies in my blender and the poor thing couldn’t handle one more frozen banana.
The amazing thing is that the Blendtec‘s customer service was so amazing, no holding, no waiting, no questions asked, blender jar is on it’s way to my house. Done.
It’s just a good thing that I finished blending my bananas before all of this happened and I was able to stock up my freezer with these beauties. A girl’s gotta have some frozen goodies!
These beauties are vegan of all things and are from my friend, Tessa‘s amazing new cookbook! The cookbook has every possible ice cream sandwich you could ever dream up. I can’t tell you how fast my mind was spinning…with ice cream ideas. I was literally dreaming my freezer away, to the point of no room.
And I don’t think I would get any complaints from my family if that happened either. Who needs frozen peas anyway?!
I’m not sure why people see vegan food as such a turn off either, I’m completely convinced that you can have just as good of a dessert that is made vegan than non-vegan. The cookies are out of this world and paired with the natural creaminess of frozen banana soft serve…you’ve got a little less guilt when it’s all melting in your mouth.
Ya hear me! 😉
And I’ll let you in on a little secret. Vegan cookie dough…you can eat it raw without the worry! I’ll admit that I saved a tablespoon or two at the bottom of my bowl to eat raw instead of baking. Mmm, was it ever good.
So, if you do anything this week, go buy Tessa’s book and fill your freezer with homemade ice cream sandwiches. You’ll be glad you did. Your hips will not, but we don’t really care what they have to say…it’s almost the end of bikini season.
Vegan Ice Cream Sandwiches
from Cookies & Cream
- 6 large ripe bananas
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup refined coconut oil
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 tablespoons almond or soy milk
- 2 teaspoon vanilla extract
- 1 cup vegan chocolate chips (My favorite are Enjoy Life)
- Peel, slice and lay the bananas in a single layer on a parchment paper or silicone mat lined baking sheet. Freeze for at least 2 hours or overnight. Once frozen, purée the banana slices in a blender (like the Blendtec) or food processor until smooth (If they have been freezing for overnight, allow them to sit out for 10 minutes until you purée). Scoop the banana soft serve in a freezer safe container and press plastic wrap against the top of the soft serve and freeze for at least 1 hour or until mostly firm.
- Meanwhile, make your cookies by first preheating the oven to 375°F.
- Whisk the flour, baking soda, baking powder and salt together in a small bowl.
- In a large bowl with an electric beater, beat the sugar, brown sugar and coconut oil until combined.
- In a small bowl, stir the ground flaxseed and water together. Add it to the sugar mixture and beat until combined.
- Beat in the milk and vanilla.
- On low speed, beat in the dry ingredients until just combined.
- Stir in the chocolate chips.
- Scoop out by the 2-3 tablespoons onto a parchment paper or silicone mat covered baking sheet. Shaping the dough into a circle and slightly press down the top with the palm of your hand.
- Bake for 8 minutes or until the edges are light brown.
- Allow the cookies to cool completely before freezing the cookies for at least 1 hour.
- Once the cookies are frozen and the soft serve is firm, assemble the cookies by first matching up like-shaped cookies. Scoop soft serve on one cookie and gently press down on top of the soft serve with the other cookie.
- Freeze the sandwiches for at least one hour.
- Once frozen, either serve or wrap the sandwiches individually in plastic wrap and keep in the freezer for up to 1 month.
Servings: 6-7 large ice cream sandwiches
Now are you ready to win a copy of Tessa’s cookbook?!