I have always loved LOVED ice cream. It is my absolut number one sweet treat, maybe only challenged by cake, but well combine the two and I’m straight on my way to dessert-heaven.
As you might recall I was bursting with happiness and exceedingly thrilled when I last year discovered the magic of Banana ICE CREAM aka Nice Cream – true and delicious! As you might imagine I have been making this a lot and playing around with different version, add-ins and textures. I still prefer it straight from the food processor, but I have definitely developed a crush on several different flavour combinations.
Not only can you ‘pimp’ your version of nice cream into different familiar ice cream flavours. You can further add homemade cookies and make a nice cream sandwich – or dip and dress a waffle cone with chocolate and freeze dried berries and make your own ice cream cones, perfect after a lovely bbq or with your kids. I really love these ice cream sandwiches and I think they are the perfect sweet treat – Cake and Ice cream, remember ;)
I have made ice cream sandwiches with different kind of biscuits. Store bought digestive biscuits are absolutely delicious and makes a great sandwich, but they are not the most nutritious pick not even the whole grain version! So I have been playing around with different homemade biscuits. I have already posted some biscuits recipes that you could try here, here and here – but for this recipe I ended up adapting a recipe from GKS and they were absolutely delicious.
My favourite versions of nice cream are: Dark Chocolate & Choco-Mint – but when summer berries are in season as now you should definitely include a berry version too, actually just try them all.
For further summer ice cream inspiration – head over to Apetina and check out my latest post ‘Pimp your summer ice cream’ here you get directions to decorate cones, make easy Fro-Yo and funky healthy popsicles and much much more!
Nice Cream Sandwiches
Makes 10 sandwiches + a lil’ extra nice cream
2 cups oats (190 g)
1/2 cup honey (100 g)
100 g butter/coconut oil, melted
4 tsbp flour
4 tbsp milk
A generous pinch of salt
½ tsp ground vanilla
4-5 ripe frozen bananas (peeled and cut into pieces)
1/2 tsp ground vanilla
2/5 cup milk (100 ml)
Use ½ portion of Nice cream and blend with:
Mint & Chocolate Chip
10 fresh mint leaves + 20 g chopped dark chocolate
2 Tbsp cocoa + 2 Tbsp Cocoa Nibs
Berry & Lemon
100 g fresh berries + 1 tbsp lemon juice + ½ tsp lemon zest
2 tsp instant coffee + 1/2 tbsp coffee beans
Cardamom & Orange
1/2 tsp ground cardamom + Juice from 1/2 orange + 1 tsp zest
50 ml Kahlua & 1 tsp instant coffee
50 g toasted hazelnuts +2 tbsp maple syrup
Preheat oven to 175ºC/350ºF. Mix all of the ingredients together. On two lined baking sheets spoon out 1 tbsp of batter and use your fingers or spoon to flatten the batter out into a round thin cookie. Repeat with the remaining batter until you have around 20 cookies. Bake in the oven for 12-15 min, set a side to cool.
Freeze the peeled and sliced bananas at least 4-5 hours before making the nice cream. Use a really good blender or preferable a food processor. Add frozen bananas and vanilla, blend on high speed. First it will get crumbly and you might need to scrape down the sides. Keep blending until it slowly starts to assemble. Add a little liquid at the time to help the texture become creamy, but hold back and use as little as possible. (Note; if making a variation with liquid in, replace some of the milk with the juice/kahlua).
Place the nice cream in the freezer for 30-60 min, just to make it a little firmer. Add a dollop of nice to half of the biscuits and top with another one. Serve/eat the sandwiches straight away – or wrap them in cling wrap and store in the freezer for another time.