GLUTEN FREE NICE CREAM SANDWICHES

Sandwiches are great any time of year, but as the weather starts heating up, there’s only one type of sandwich on our minds: ICE CREAM SANDWICHES. Now sure, you can buy these pre-made, but where’s the fun in that? As you probably know by now, we like putting a healthy twist on our favorite snacks and this time around is no different. Not only are these gluten free ice cream sandwiches, they’re packed so much more nutrition than the traditional store bought varieties thanks to homemade nice cream and Munk Pack Protein Cookies! This drool-worthy recipe is thanks to our friend @basilandbiceps and lays the coconut on heavy…YUM! Comment below and let us know which cookie and topping combo you would make your ice cream sandwich with!

Vanilla Banana Nice Cream Sandwiches

Ingredients:

2 frozen bananas

1/2 cup coconut yogurt (I made my own by combining coconut cream with 2 probiotic pills, placing into mason jar, covering with paper towel, wrap rubber band around, then let sit out on counter for 24-48 hours, place in fridge to set)

1 tsp pure vanilla extract

1 tbsp pure maple syrup

4 Munk Pack Coconut White Chip Macadamia Protein Cookies

2 tbsp coconut flakes

Directions:

1. Place all nice cream ingredients into food processor

2. Process until smooth

3. Line a large baking dish with parchment paper

4. Spread out nice cream into a thick layer, use a wooden spoon to mold into desired shape

5. Let harden over night

6. In the morning, unwrap cookies

7. Use a cookie to cut out the nice cream into the same shape

8. Sandwich the second cookie on top, and roll in coconut flakes

9. Set back into freezer to harden for at least 30 minutes

10. Enjoy!

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