Summer is almost over, and although it is still beautiful and warm during the days, we already have cooler temperatures in the mornings and the days are getting shorter. But there is never a reason to not make these ice creme sandwiches. This frozen treat is one of my favorite recipes. I make most of the dessert or snack recipes for my family, but this one is mostly for me. It is one of my favorite indulgences, and when I know that I have them in the freezer, I simply cannot resist them.
Don’t let the number of ingredients throw you off. This dessert is quite easy to make and contains the right amount of sweetness. I first toast gluten-free steel cut oats for about 5 minutes in a little butter. The vanilla extract and coconut shreds combined with the butter smells heavenly and always leaves me mouthwatering. I then combine the toasted oats with the rest of the cookie dough ingredients in a Vitamix or similar high-speed blender. Just factor in some time to let the cookie dough harden in the freezer for a couple of hours. I often make it the night before I want to enjoy these frozen treats.
Although we use a banana to make the ice cream, in this recipe the peaches and the warm cloves stand out and give these sandwiches a unique flavor. The banana and coconut milk makes it extra creamy while the dates and cinnamon stevia add a perfect non-bitter sweet taste that adults and kids alike will love. The result is a smooth and flavorful ice cream with a chewy almost caramel-like cookie dough texture that you simply can’t resist.