The only thing better than nice cream are nice cream sandwiches! I threw on my festive hat and got into the Thanksgiving mood in the kitchen last week. The first thing that popped to mind was pumpkin pie banana ice cream. I’d already made a batch of my favorite raw vegan vanilla oat cookies, so naturally I sandwiched them together with the pumpkin pie nice cream. It’s the perfect healthy, delicious treat for fall (if you’re like me and eat ice cream year round)!
The nice cream consists of the usual: really ripe, spotty bananas frozen overnight then tossed in the food processor with a dash of coconut water. Except this time, I added in pure pumpkin puree and cinnamon to get this amazingly creamy ice cream! It tastes just like pumpkin pie in the best way possible.
I can’t get over how easy nice cream is. Seriously, you really don’t need an ice cream maker to make yummy raw vegan ice cream. Frozen bananas are magical and transform easily into ice cream! It’s completely gluten-free, dairy-free, and refined sugar-free too plus high carb low fat if you’re looking for that as well.
I’ve fallen head over heels for these raw vegan vanilla oat cookies. They’re perfectly chewy, sweet, and the best part is they’re made with all-natural ingredients. Zero processed sugars or other junk like you find in the ones at the store. I actually prefer these over baked cookies because you don’t have to wait for them to bake. They’re great for semi-impatient people like me. You could even eat the cookie dough straight up on its own if you want!
For the base of the cookies, I used rolled oats and buckwheat flakes but you could use just use rolled oats if you wanted or sub in some almond meal for the buckwheat flakes. Then, I added in a couple of dates, brown rice syrup as a liquid sweetener and to bind them, and a good dose of cinnamon and vanilla powder of course. Just 6 ingredients total!
If you make these, please share with me on Instagram @asunshinemission! Also, I’ve just started my own Youtube channel where I’ll be sharing recipe videos with you all. I’d love for you to subscribe and let me know what you’d like to see on there. It’s such an exciting time and I’m so happy to share this with you!
- 1 1/2 cup rolled oats
- 1/2 cup buckwheat flakes
- 1/2 cup brown rice syrup
- 1 tsp vanilla powder or extract
- 2 tsp cinnamon
- 4 Medjool dates, pitted
- 5 frozen bananas
- 1 tbsp pumpkin puree
- 1 tsp cinnamon
- a dash of coconut water
- In a high-speed blender, pulse oats and buckwheat flakes until completely broken down into small pieces.
- Add Medjool dates, cinnamon, and vanilla powder and pulse until well combined.
- Transfer to a food processor.
- Add in the brown rice syrup and process until a sticky ball of dough forms.
- Scoop out by the tablespoon and roll into balls.
- Place them on a cookie sheet lined with parchment paper.
- Flatten down into a cookie shape with your hands or the back of a wet spoon.
- Place in the freezer.
- Add bananas, pumpkin puree, and cinnamon to a food processor.
- Process until smooth and creamy, adding coconut water a little at a time as needed.
- Scoop out with an ice cream scoop and sandwich between two cookies.
- Let set in the freezer for 30 minutes - 1 hour.