Banana Vanilla ‘Ice-Cream’ Sandwich with Almond & Date Cookies.



Ingredients: Natural almonds (purchase raw nuts from Europe rather than California, where they are typically pasteurized)
3 medium-sized ripe bananas (not too ripe)
Chai soaked pitted dates
Dash of alcohol-free vanilla extract
Zest of 1 orange and 1 lemon
Pinch of sea salt



In a food processor, pulse the almonds into a chunky flour. Set aside.


Mix the soaked dates, zest, sea salt in your food processor, until a paste is formed.


Add the almond flour back into the date mix and pulse to combine. You will see the ingredients come together in a ‘dough’.


Use a small ice cream scoop to portion out each cookie.



Lay them out onto a non-stick lined tray and flaten down lightly with your fingers. Set the cookies in the freezer for 1-2 hours so that they can firm up.


To make the ‘ice cream’, add the frozen banana chunks to the food processor, along with the vanilla essence. Pulse until it becomes creamy.


You will need to scrape down the sides with a spatula a few time to ensure the banana is well blended and smooth.


Creamy deliciousness in 2 minutes!


Remove the cookies from the freezer and assemble the ice cream sandwiches.


Press down the cookies into the ice cream lightly, to stick the two together.




Or simply enjoy the ice cream on its own!


This nutritious and delicious plant-based summer dessert is made from only whole foods, without any added sugars or refined ingredients. There is no need for processed sugar when using naturally sweet organic ripe bananas! When frozen and blended, bananas create a creamy, satisfying gelato-like texture. This fruit is a source of vitamin C, B vitamins, magnesium, potassium, and fiber. Unlike dairy ice-cream, there is no saturated fat or cholesterol found in this version. Many of the vegan ice-creams on the market are made with coconut, which is also high in saturated fat, like in animal-products. When it comes to plant-based ice-cream, this banana recipe is the healthiest option I can recommend – plus it is cheap and easy to make at home!

The almonds used in the cookies are a great source of vitamin E, B vitamins, calcium, iron, magnesium, potassium,fiber, protein and healthy monounsaturated fats and omega fatty acids. If allergic to nuts, you can use ground sunflower seeds, pumpkin seeds, and/or oats instead, mixed with the soaked dates. The naturally sweet sticky dates help combine the cookies and pair well with the banana and vanilla flavours. If you do not have chai on hand, simply rehydrate the dates using any tea of choice or just water.

Feel free to experiment with this base ice-cream recipe and flavour it however you wish! Try adding:
– Mint extract
– Cacao powder
– Espresso or coffee extract
– Berry jam or frozen berries
– Fresh orange/lemon/lime zest
– Cacao nibs or dark chocolate chips
– Matcha tea or another tea concentrate
– Pistachios or any other nut for texture
– Peanut butter, hazelnut or almond butter

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  • Nancy July 2, 2015   Reply →

    I cannot wait to try this. What is the quantity of almonds for the cookies?

    • Danielle Levy July 3, 2015   Reply →

      It’s about 1 cup almonds / 1 cup dates! but it depends on how sticky/moist the dates are. It’s best to go by feel when it comes to raw desserts like this 🙂 Please use the photos to compare consistency. Let me know how it goes! 🙂

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