8 to 12of the above grain-free almond butter chocolate chip cookies
4frozen organic bananas, peel and cut them into chunks before freezing*
1teaspoonvanilla extract or vanilla paste
Instructions
Once the cookies are fully cooled, take the ones you will be turning into ice cream sandwiches and place them in a single layer on a parchment paper lined baking sheet or cooling rack, into the freezer, I would suggest leaving them there 15 - 30 minutes, if you can. Meanwhile cut the frozen bananas into 3 or 4-inch pieces, they will blend up easier this way. Place frozen banana pieces into the bowl of your food processor with the vanilla extract. Pulse, on high, until the bananas are broken down a bit and then let it process until it is smooth and creamy, but still frozen, don't process it too long or it will turn into a smoothie. You can add a splash or two of non-dairy milk or water if the mixture is having a hard time getting started.
Take the cookies out of the freezer. To form the ice cream sandwiches take one cookie and top the flat side (the bottom of the cookie) with your desired amount of banana ice cream, then place the second cookie on top and gently, very gently, press down until the ice cream has spread to the edges of the cookies and you have an ice cream sandwich. You may want to scrape, with your finger or a knife, any ice cream that squeezes out the sides too far and drips down. At this point, I liked to put them back in the freezer to let them fully set up. At least 30 - 45 minutes. You can freeze them overnight if you wish, just be sure to wrap them individually in parchment paper, freezer wrap, foil, etc.
*I suggest freezing the bananas overnight so they are fully frozen but you can freeze them as little as a few hours.
Notes
for more ice cream sandwiches, just freeze and use more bananas