I have two completely delightful roommates. They’re Southern frat brothers, devout eggs-and-bacon-and-breakfast eaters, and really, really tall. Like 12’7″ collectively. And they’re the best. They can reach things I can’t reach, they put up with my wacky fridge staples (Seven types of mustard? Sure. Six different jams? Why not. A seemingly endless supply of Icelandic yogurt? K.) and my even wackier pantry needs (I don’t want to talk about it).

Anyways.

Along with fashion tips (“Molly, where’s the other half of your shirt?”) and dating advice (“be good”), I can occasionally get them to taste things here and there. As dedicated meat eaters, they’re an entertaining audience. A couple days ago I fed one roommate a sample of these Raw Vegan Ice Cream Cookie Sandwiches. It was his first experience with chia seeds. And dairy-free ice cream. And a raw dessert that isn’t just some fruit in a bowl and a smile. And, after I assured him he wasn’t eating bird seed, he was all like, “hey, that’s not bad.” And I high-fived myself. It was weird but have I told you how many mustards I own? Yeah. Par for the absurd course.

As an avid chia seed eater and a big fan of frozen banana based ice cream myself, I really like these Raw Vegan Ice Cream Cookie Sandwiches. It’s not my healthiest of creations but they’re hardly bad for you. And there is some definite nutritional value tucked away in these adorable little ice cream sandwhichy fuckers. Namely some 8g of fiber (likeialwayssay, girl loves her fiber and her crop tops) and 8 grams of protein in each full bar. Got yourself some healthy fats in there, too.

I would cut these at least in half to make ice cream cookie sandwich squares rather than full on bars for a perfectly portioned frozen snack. Feel free to change up the berries in the ice cream if you prefer something other than blueberries. But if you prefer something other than blueberries I probably prefer something other than you.

RAW VEGAN ICE CREAM COOKIE SANDWICHES

makes 2 bars or 4 squares (math!!) and extra ice cream

ingredients:



COOKIES

40g rolled oats (certified gluten-free to keep these gf)

1 tablespoon chia seeds (12g)

¼ teaspoon salt

¼ cup walnuts (28g)

1 tablespoon natural creamy peanut butter (16g)

1 tablespoon maple syrup

1 packet of truvia (optional)

BLUEBERRY ICE CREAM

2 small frozen bananas (190g)

½ cup frozen blueberries (70g)

1 – 2 packets of truvia (optional)

TOOLS

2 2″x4″ mini tart pans

It’s not birdseed but would you like some birdseed? Because I have this pantry…

Toss your walnuts into a food processor and pulse a few times to coarsely grind them. Add them to a mixing bowl along with all the other cookie ingredients. Mix with a wooden spoon until totally combined. Press about a quarter of the mixture into a layer covering the bottom of each mini tart pan. If you’re having a hard time with stickage, wet the underside of a large spoon with warm water and use it to press the mixture down without it sticking. Toss them in the freezer while you make your ice cream.

Puree the ice cream ingredients in a food processor. When it’s smooth like ice cream, you’re done. Take the tart pans out of the freezer. Spread about 40g of ice cream on top of each mini tart pan’s cookie layer. Put back in the freezer for about a half an hour.

Spread the remaining cookie mixture of top on the now set ice cream layer. Put it back in the freezer and freeze until hardened. Cut in half to make 4 yummy ice cream cookie sandwich squares or go all batshit on some full bars.

NUTRITION



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