Three day weekends. They’re amazing.
But … three days of work to catch up on. I’ve been needing some ice cream sandwiches.
I hope you all had a wonderful Fourth of July! We spent ours at my grandparent’s lakehouse. It is a tradition and the Fourth is my favorite holiday because of it. My two highlights, every time, are:
1) my cousin Gracie
Tubing – I LOVE tubing. I’ve done it with Gracie for seven 4th of July’s in a row now and it is our cherished tradition. For years, we have been the only ones big enough and willing enough to tube, and have been able to tube to our hearts’ content. We knew the year would come when we would have to share.
Despite having to share the tube, we got in many runs. My sore arms and raw skin (you who put scratchy fabric in the middle of the tube – what were you thinking?!) are proof. The first two days were calm and the weather was lovely. The last day, it was choppy (Gracie and I were the only ones who went because the little kids would’ve gotten thrown hard) and we hit a wave really hard. So fun. Buuuuut we kinda sorta maybe popped a hole in the tube. We wanted so badly to finish our final run of 2014 and so we made it around the lake but by the time we got back to the dock, the tube was sadly deflated and we had fun folding it in half – in the water. I love those memories!
Also, I ran the five miles around the lake for the first time! Last year, I had diligently ran all spring but didn’t have a chance to put it into action (hello -> tubing priorities.) This year though, we all decided to go on the run. I can count on one hand the times I’ve run this year. Figures. But I finished in 45-50 minutes so it was worth the sweat.
Ice cream sandwiches are worth the sweat too. It.is.so.hot. I knew photographing ice cream would be hard (maybe that is why I have put it off!) but man, it is tricky tricky! Thank goodness for our air conditioning. Combatting the heat would be harder than a five mile run.
Enough small talk.
THESE SANDWICHES. They are the bomb.com and more.
If you make one thing this summer -> make these.
Crunchy chocolate graham crackers.
Creamy ice cream.
Cookie dough bites everywhere.
All vegan. All homemade. All freaking delicious.
These were much easier to make than I thought. First, freeze your bananas. That is all you need for the ice cream. Then, make your cookie dough, which involves one bowl and no oven. Press it into a container about 1 inch thick and freeze. Two down, one to go. The graham crackers do involve an oven but they are SO worth it. I have never made graham crackers before but these turned out beautifully. They retained their shape, crisped up without burning, and held up better than I could have ever dreamed. No crumbling, crackling, or breaking at all – even when I dumped a pound of ice cream on top of them. I loved the traditional graham cracker texture and flavor, but with the cocoa undertones. The crunchy result was perfect for sandwiching with cookie dough studded ice cream!
Note on the ice cream – if there is a very strong banana flavor, add a little bit of milk (almond preferably) and vanilla and no one will be the wiser.
So there you go! The best three food groups; crunchy chocolate, creamy ice cream, and sweet cookie dough bites; all in one egg and dairy free recipe.
You are welcome.
- Ice Cream:
- 3 ripe bananas, sliced and frozen
- Cookie Dough:
- 6 Tablespoons whole wheat flour
- 2 Tablespoons agave (honey if not strict vegan)
- 1 Tablespoon coconut oil, softened
- 1 Tablespoon milk
- ¼ cup Enjoy Life chocolate chips
- Chocolate Graham Crackers:
- 1 cup whole wheat graham flour
- 2 Tablespoons unsweetened cocoa powder
- ½ teaspoon cinnamon
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sugar
- ½ Tablespoon molasses
- 1 Tablespoon agave (honey if not strict vegan)
- ½ teaspoon vanilla
- ¼ cup coconut oil, softened
- 2 Tablespoons water
- For the ice cream:
- Slice and freeze 3 ripe, large bananas for at least 2-3 hours.
- For the cookie dough:
- Combine all ingredients, except chocolate chips, in a small bowl. Stir until smooth.
- Stir in chocolate chips.
- Press into a small pan, about 1 inch thickness, and freeze for about 30 minutes.
- For the graham crackers:
- Preheat oven to 350.
- Whisk flour, cocoa powder, cinnamon, baking soda, salt, and sugar together.
- Add remaining ingredients and stir well.
- Lightly grease a cookie sheet and roll out dough onto sheet until desired thickness (about ¼ inch)
- Cut into 10 squares and bake for 15 minutes.
- Let cool completely.
- Blend bananas in a food processor until smooth (if banana flavor is too strong for you, add some almond milk and vanilla extract)
- Chop cookie dough and stir into ice cream.
- Spread cookie dough in between two graham crackers.
- Repeat until there are five ice creams sandwiches.
- Serve immediately or wrap and store in freezer.