Not only are these n’ice cream sandwiches Instagram-worthy, but they’re also 100 percent plant-based making them dairy-free. They’re packed with the nutritious benefits of whole fruit, oats, and almond butter. Your body and taste buds will love you for these.
Ingredients
- 1 Banana, frozen
- 1/2 cup Strawberries, frozen
- 1/2 cup Raspberries, frozen
- 1/2 cup Almond Milk, vanilla, unsweetened
- 1 cup Oats, rolled, gluten-free
- 1/2 cup Graham Cracker Crumbs
- 3/4 cup Almond Butter, no added salt
- 1/4 cup Coconut Oil
Directions
- Line a baking sheet with parchment paper.
- Combine the oats, graham crackers, almond butter, and coconut oil in a microwave-safe bowl. Warm in the microwave for about 30 seconds, remove, and mix to combine.
- Shape the batter into 1 ½ inch balls, flatten and place on the baking sheet.
- Place in the freezer to harden.
- While the cookies harden, make the n'ice cream by combining the remaining ingredients in your NutriBullet and blending until smooth and creamy.
- Assemble the cookie sandwiches by placing a scoop of n'ice cream in-between two cookies.
- Keep in the freezer until ready to eat.
- Enjoy!