Guilt Free “Ice Cream” Sandwiches

Ice Cream Sandwiches are another summertime favorite. Looking for a healthy alternative I came up with these Guilt Free “Ice Cream” Sandwiches! They are packed with protein, fiber, vitamins & minerals, and so much more! They also happen to be gluten free, dairy free, and vegan! Did I mention they are delicious?

I made 3 different versions. A Cinnamon Buckwheat Graham Cracker with Vanilla Chai Protein “Ice Cream”, a Chocolate Buckwheat Graham with French Vanilla Protein “Ice Cream”, and the last version you can use either Buckwheat Graham Cracker with ice cream of choice (we used So Delicious Coconut Milk Vanilla Bean Ice Cream).

Start by making a batch, or two, of Buckwheat Graham Crackers. The recipe can me found here on Navitas Naturals. I added 1tsp of cinnamon to ours to make Cinnamon Buckwheat Graham Crackers and added 3 TBSP of Navitas Naturals Cacao to another batch to make Chocolate Buckwheat Graham Crackers. I made both batches using So Delicious Almond Milk Plus for the added protein. I rolled out the regular batch with buckwheat flour and for the chocolate I used cacao and buckwheat mixed. For both batches I used a fondant roller with the guides on the end for thickness and got 47- 2″ crackers for each batch. I also burnt the first batch slightly cooking at 22 minutes so the next batch I only baked for 20 minutes.

Guilt Free “Ice Cream” Sandwiches

Makes 10-15 sandwiches 20-30

Buckwheat Graham Crackers

1c coconut milk, or non dairy milk of choice (used So Delicious Unsweetened Vanilla Coconut Milk)

1 scoop protein powder (I used Vega One Vanilla Chai for one batch and Vega One French Vanilla for the other)

2 large frozen bananas, cut into chunks (the bananas I used were big if using smaller bananas use 3)

In a Vitamix or high-speed blender blend together protein powder (Vega One) and milk. Add frozen banana chunks and blend until smooth using tamper tool. I poured my protein “ice cream” into silicon ice cube molds, I had about 2 spoonfuls remaining that I had to eat. Alternatively I have put the mixture into a plastic bag and put it in the freezer for 20-30 minutes (test times as that was one of my freezers set to zero degrees F the other takes longer). Other options include pouring mixture into a container to scoop out (this may make bigger scoops resulting in a fewer number of ice cream sandwiches), or you can pour into a parchment paper lined pan, freeze, and cut into squares when frozen. Place “ice cream” in the freezer until hardened and ready to use. Assemble sandwiches by placing protein “ice cream” between two Buckwheat Graham Crackers. Enjoy!

Another option is make these with ice cream such as So Delicious Coconut Milk scooping out ice cream and placing between 2 Buckwheat Graham Crackers.

Looking for more healthy summer treats check out my Roasted Banana Campfire “Smores”, where I also use these Buckwheat Graham Crackers!

As a Vega Recipe Ambassador I received some Vega products to use in creating this recipe, some were ones I already had prior to being a Ambassador. I use Vega not because it is given to me but because it has been my plant-based protein of choice since before I started blogging. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.