These vegan ice cream sandwiches are a snap to make. Fresh mint ice cream snuggled in between an easy chocolaty crust, drizzled with chocolate for an extra kick.
When Jason and I lived in Raleigh, we loved going to the nice Food Lion on Strickland Road. I know, it’s totally dorky to categorize Food Lions, but it really was nicer than the other ones around.
On treat days, we’d each get a box of ice cream sandwiches. I’d get vanilla and he’d get mint. I used to haaaate mint chocolate things, but the ice cream sandwiches turned me. I know this is totally out of line with the vegan spirit of this blog, but Food Lion makes really good ice cream, and their ice cream sandwiches were no exception.
But obviously we don’t eat that stuff anymore. And it feels good.
Know what else feels good? These super ice cream sandwiches in your belly.
The filling is pretty much the easiest thing ever. Coconut milkfat, a green banana, maple syrup, mint leaves. I used mint leaves instead of extract for a few reasons. I already had them on hand, and their natural color allowed me to skip any additional pigmentation. Plus, the natural mint flavor! These really do taste like fresh-plucked mint.
I know it’s popular to use just coconut milkfat, but you know….milkfat. So I threw in the banana in place to extra milkfat to lighten it up a little. If you use a green banana, it won’t impart any banana taste and you still get the creamy nana qualities.
I’m kind of a crust fiend, so of course I’m in love with this crust. Like, I could eat just the crust and still be happy. Maybe I should have made crust-stuffed sandwiches. Wait. I think that’s called a brownie.
Oh, I’m totally making brownies next time.
Happy International Women’s Day, y’all! 😘
For best results, don't eat a sandwich directly from the freezer. Let it thaw and soften for a few minutes at room temp. Or, if you can't wait that long, nuke it for 10-15 seconds.
- 1 cup coconut milkfat (from a can of full-fat coconut milk)
- 1 smallish green banana
- 1/2 scant cup of mint leaves
- 3 tbsp maple syrup
- 3/4 cup dates (about 16 dates)
- 1 cup old fashioned oats
- pinch of salt
- 1/4 cup cocoa powder
- 1/2 cup mini chocolate chips (like enjoy life)
- Place the dates in a microwave safe bowl and cover completely with water. Nuke for 4 minutes. Drain, but reserve 1/2 cup of the date water.
- Combine the dates, date water, oats, salt, and cocoa powder in a food processor.
- Roll out the crust into an 8x8 inch square. Parchment helps.
- Cut the square in half and place one half in the bottom of a 8x4 loaf pan. You should line the pan with parchment so it's easier to get out later.
- Whir up all filling ingredients till smooth. Spoon over the bottom crust, spreading to reach all edges.
- Place in the freezer for 1 hour to firm up a bit, and then place the second crust piece over top. Allow to continue to harden, about another hour or so.
- Gently remove from pan. Cut into 8 2-in squares, and then cut those squares into triangles.
- Melt the chocolate chips and drizzle over the sandwiches. Allow the chocolate to harden again and then go to town!