Tuesday, August 2, 2011

Cool Treat on a Hot Day... Clean Ice-Cream Sandwiches!

Chelle's Chocolate Graham, PB-Banana Ice-Cream Sandwiches
Recipe by Chelle Stafford

It's hot. I don't know about where you're at, but we hit 110, again, this weekend. Time to whip up some chill treats, and these gems really hit the spot! You'll need frozen bananas on hand for this, so if you've got some on the counter that are about as ripe as they're gonna get, peel them, chop them into chunks and toss in a freezer bag & into the freezer. They'll be ready tomorrow.


For the Crackers -
  • 1/2 cup Graham Flour (I used Bob's Red Mill... don't have any? No problem, toss graham crackers in a coffee mill or blender and make your own flour - but remember, that changes the nutritional info!)
  • 2 scoops chocolate protein powder (my scoop = 1/3 cup)
  • 1/2 tsp baking powder
  • 2 Tbsp coconut butter (butter, not oil - coconut butter is the ground flesh of the coconut)
  • 1/4 tsp sea-salt
  • 1/4 tsp cinnamon
  • 1/4 cup unsweetened vanilla almond milk
  • 1 egg white
  • **Optional: 1-2 Tbsp sweetener (honey, sucanat, agave, stevia, etc)
Preheat oven to 350
Mix ingredients together until well blended.
Spread into a greased cookie sheet and roll flat, and to about 1/4 inch thickness.
Score the dough into 12 squares - the deeper you cut, the easier it'll be to break them apart after baking, but don't bother cutting all the way through now.
Bake at 350 for 10-11 minutes, then allow to cool slightly before removing from pan to a wire rack. Break them apart and cool completely. 



For the Ice-Cream -
  • 1 cup of frozen banana chunks
  • 1 scoop protein powder (I used vanilla, but you can easily use chocolate, too!)
  • 1 tsp natural peanut butter (you can omit this if you prefer)
  • almond milk (unsweetened) to moisten if needed
  • *optional - dash of cinnamon
Add frozen bananas to food processor/vitamix/strong blender. Begin blending. This will take several minutes, so be patient.
As the bananas begin to turn into ice cream, add in your protein powder and nut butter.
Add a splash of almond milk if needed.
Allow to whirl/blend until it looks like ice-cream.



For the Sandwiches -
Spread ice cream between two crackers. Serve immediately (though it'll be soft and squish out the sides) or place in airtight container in freezer for about 2 hours (any more and allow them to defrost before biting in).  Place any leftover ice cream in a bowl and freeze.


Photo Gallery
The dough

Roll it flat in the pan... I discovered my rolling pin wouldn't fit, so I used the spray can of Olive Oil :-)

Score through the dough making an even number of "crackers". The deeper you go with the knife, the easier it will be to break them apart after baking.  After baking, allow to cool on the pan until just warm to the touch, then break them apart and cool completely on a wire rack.

Toss the frozen bananas into your food processor (mine's a cheap little $20 deal from WalMart). You can use your blender, but be sure you've got a good hold of it, and that it's a strong one, because those frozen bananas do NOT want to be broken down.  As they begin to turn into ice-cream, add your protein powder and peanut butter (if using). Add a bit of unsweetened almond milk if you need to.

Spread ice cream between two crackers. You can serve immediately, though the ice cream might smoosh out the sides (oops!), or you can place them in an airtight container and freeze for about 2 hours. If you freeze them longer than that, be sure to allow them to warm up a bit before trying to eat them or you risk breaking a tooth :-) 
 



 Nutritional Information per sandwich (recipe makes 6)
162 calories, 5g fat, 3 g sat fat (from the coconut butter - it's a healthy sat fat!), 17g carbs, 12g protein, 3g fiber, 4g sugar (all natural, not added).



Check out more of my recipes on my main website: http://billandchelle.com/fitness/recipes.html



5 comments:

  1. Chelle,

    That is awesome. I'm fortunate enough that I can go by Bob's Red Mill on my way to work and pick up great ingredients from the bulk racks! Worth the trip to Milwaukie, Oregon.
    But anyway, thanks for the great recipe!!!
    Wendy

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  2. Oh my god!

    I want ot make these for sure. I have tried looking for this graham bob's Red mill butttt...what a great idea to stop at a bulk store to see if they have it...my weekend treat for sure.

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  3. I love you, I love you I LOVE YOU!!! I have been CRAVING ice cream sandwiches for months and have not been able to find any worth eating!! I tried to make my own version of the crackers and let's just say they didn't exactly turn out. Blaaaahhh :( ! Thank you for coming up with this one. I am one happy mama!

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  4. You are an amazing cook, Chelle!!!

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  5. Wow, very thin.. But it looks very delicious.. I like it..

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