This particular dessert was on my mind for ages. Not long ago I found a fit alternative and I knew that I wouldn’t be able to resist ice cream sandwiches any longer.
What made my enthusiasm even bigger was the fact that it‘s a PALEO, VEGAN, NO – BAKE recipe. Furthermore, there wasn‘t mentioned sugar among the ingredients!😮 (Backstage secret: Maybe, another convincing circumstance was having a packaging of coconut flour in a cupboard for over a year. I bought it as I’m crazy about fit products, however I couldn’t find any tasty recipes until this one, so I already lost my entire hope of using it😂)
So, let’s begin!
cookie dough with chocolate chips:
- 9-10 Medjool dates
- 120 – 150ml water
- 85g coconut flour
- 1 tsp vanilla sugar
- 50g chocolate
coconut – banana ice cream:
- 3/2 banana
- 200ml full – fat coconut milk
First of all, we need to make a date paste. Blend seedless Medjool dates with water until you get a creamy consistency.
Combine all dough ingredients: date paste + coconut flour + vanilla sugar + chopped chocolate (the chips shouldn’t be too big).
When it holds together, divide the dough into 2 parts (the same size).
Now, let’s make the filling – ice cream. Blend frozen banana slices with coconut milk. The banana slices should be kept in a refrigerator for one night before using.
Line a smaller rectangle pan with parchment paper.
The first layer is the cookie dough. Place one half of the dough in the pan and press it into it.
The next layer is the ice cream. Pour it on the pressed cookie dough and refrigerate for 2-3 hours until the ice cream layer is firm.
The last layer is the cookie dough again. Prepare the top layer in another pan or on a breadboard. Carefully place the cookie dough sheet on the ice cream.
Cut it into small squares and decorate with fresh fruits.
I was pleasantly surprised that fit desserts can be as tasty as the unhealthy ones😋 If you would like, you can watch my video tutorial: