Remember when you were a kid and sat down with a nice cool ice cream treat on a warm summer day? Yum, nothing better, right?
Or how about when you tried to eat an ice cream cone real fast before it dripped down your arm and you got a killer brain freeze? Ok, maybe that was just me.
Well today I’ve got a cool and delicious non-dairy and gluten-free frozen summer treat that will bring out the kid in you…and you can feel really good about serving it to your own kids!
There is a little honey and some dark chocolate chips in these homemade ice cream sandwiches, but I’ll take that any day over a box of the store-bought ones that are rubbery, stale, and packed with sugar and preservatives!
I made the 3-1/2” round banana cakes for this sandwich in this whoopie pie pan
Wilton Nonstick 12-Cavity Whoopie Pie Panwe got from Amazon.com (currently under $7). Just remember for this recipe to only fill the wells halfway with the batter!
The cakes will be just the right thickness to sandwich a scoop or so of creamy cinnamon-vanilla dairy-free ice cream between them. Or if you’re feeling adventurous, instead of using the ice cream recipe below, go for my chocolate “peanut butter” ice cream – I’m thinking that one would be really amazing!
These homemade and healthier ice cream sandwiches would be perfect for anything from a backyard barbecue to a kids’ birthday party.
Or, just anytime you’re feeling the heat and want to sneak a practically guilt-free treat from the freezer to cool off.
Both the cake halves and the ice cream for this recipe are really easy to make, and I honestly think everyone – paleo or not – will love them. Give this treat a try!