Almond Butter & Banana Ice Cream Sandwiches
Almond Butter
Cashew Butter

Almond Butter & Banana Ice Cream Sandwiches

Everyone's free to be a kid again with one of these wickedly good frozen treats in hand.
· 1 cup Kevala Almond Butter Creamy
· 1/2 cup brown sugar
· 1 1/2 teaspoons vanilla extract
· 1 cup oat flour
· 1 teaspoon baking powder
· 1/8 teaspoon salt
· 1/4 cup almond milk

· 4 ripe bananas
· 1/2 cup Kevala Cashew Butter
· 3/4 cup almond milk, divided
· 1 tablespoon maple syrup

1. Preheat oven to 350 degrees F.
2. In a large bowl, with an electric mixer, cream together the almond butter and brown sugar for about 1 minute. Then add in the vanilla extract and mix again until combined.
3. In a medium sized bowl add the oat flour, baking powder, and salt. Mix until combined.
4. Slowly add the flour mixture to the almond butter mixture in two batches and mix until everything is combined. Add the almond milk and mix again. 
5. Divide the cookie dough in half. Line a 9×13 inch baking dish with parchment paper and press in half of the dough mixture. You want the cookie dough to cover the entire pan in a thin layer.
6. Place the pan into the oven and bake for 12 minutes. The cookie dough may seem underdone, but it will firm up a little as it cools and then it will firm up even more when you freeze it. Lift the cookie dough out of the pan by the parchment paper and set on a cooling rack.
7. Repeat the same process for the 2nd half of the cookie dough. Let ice cream sandwich cookies cool.

1. Cut the bananas into small pieces and freeze for at least 2 hours.
2. Add the cashew butter to a blender with 1/4 cup of almond milk. Blend for about 30 seconds, until it has a creamy texture.
3. Next, add the frozen bananas, and 1 /2 cup almond milk and blend until you get a creamy mixture.

1. Line the 9×13 inch pan with parchment paper. Carefully flip the almond butter sandwich cookie upside down. Slowly slide the cookie onto the parchment paper. Top with the banana ice cream and spread around evenly. Carefully slide the second piece of peanut butter cookie on top of the ice cream.
2. Place ice cream sandwiches into the freezer and freeze for at least 2 hours. When ready to eat, slice into desired ice cream bar sizes and enjoy ;)