This decadent recipe is sure to satisfy! Made without dairy, gluten and refined sugar or fats, they’re a fun way to enjoy a classic without the drawbacks. These Baked Ice Cream Sandwiches can be made in advance and stored in the freezer for a treat after school or work, for dessert, or to serve to family and friends.
Bananas are a powerful antiviral food—so powerful that they have the capacity to repel growth of the retrovirus HIV. High in tryptophan, bananas can help soothe sleep disorders, create calm, reduce anxiety, and alleviate depression. And those who worry about Candida have no need to fear bananas. They are the ultimate fungus destroyers, removing unproductive bacteria while feeding beneficial microorganisms in the intestinal tract. This also makes them B12-enhancing, because microbes in the gut can interrupt the ileum’s rightful process of producing vitamin B12.
Ice Cream Cookie Sandwiches
1 1/3 cup gluten-free rolled oats
1 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt (optional)
1/4 cup melted coconut oil
2 tbsp coconut sugar
1/3 cup maple syrup
1 tsp vanilla powder or alcohol-free vanilla extract
3 frozen bananas
2-3 tbsp water or almond milk
1 tsp vanilla powder or extract
Make the ice cream by roughly chopping the frozen bananas and placing them in a food processor or high-speed blender. Process the bananas until you have a smooth, soft-serve consistency, adding warm water or almond milk by the tablespoon as needed to prevent sticking. Place in an airtight container in the freezer to set for 3 to 5 hours.
To make the cookies, preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the gluten-free oats, gluten-free oat flour, baking powder, baking soda and sea salt (if using).
In another bowl, whisk together the coconut oil, coconut sugar, maple syrup and vanilla until you get a uniform mixture.
Add the dry ingredients to the wet ingredients and stir until combined. The mixture will be very sticky.
Using an ice-cream scoop or medium cookie scoop, scoop the dough onto the lined baking sheet. Using a fork or the bottom of a glass, flatten cookies into round discs.
Bake for 8-12 minutes, depending on the thickness of the cookies. Transfer to a cooling rack and cool completely.
Using an ice-cream scoop, place a heaping scoop of ice cream onto a cookie. Press another cookie down onto the ice cream layer to cream a sandwich.
Place ice-cream sandwiches in the freezer to further solidify or serve immediately.
For more on the healing properties of dozens of different foods, check out my #1 NY Times best-selling book, Life-Changing Foods
This item posted: 27-Oct-2019
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