No Bake – Gluten Free – Chocolate Cookies with Banana Ice Cream

No Bake, Gluten Free Chocolate Cookies with Banana Ice Cream

From grandma to grandchild, we all love the taste, the aroma, and the texture of cookies and cream. We only live once so we should enjoy the kinds of treats that reminds us that life is good. The secret is to make a healthier version. This recipe has no overly processed cardboard box mix or plastic wrapped carton of cookies with over aerated ice cream full of dyes, chemicals and preservatives. You can make this treat in your kitchen with ingredients you can pronounce and know are safe to eat.

No Bake, Gluten Free Chocolate Cookies with Banana Ice Cream
Makes 6 cookies or 3 cookie sandwiches

Ingredients:
6 tablespoons light muscovado sugar
2 tablespoons cocoa powder
2 tablespoons butter
3 tablespoons almond milk
2 tablespoons smooth almond butter or peanut butter
4 tablespoons gluten-free porridge oats
3 tablespoons banana ice cream (see recipe below)

How to make:
Line a sheet pan or baking sheet with parchment paper. Place the sugar, cocoa, butter, and milk into a small saucepan. Stir over a medium heat until the sugar is dissolved. Then turn up the heat, and boil for 2 minutes. Remove the pan from the heat, and stir in the almond butter until the consistency is smooth. Stir in the oats, and allow to cool for 10 minutes.

Divide the cookie mixture into 12 even size pieces. Spoon onto the prepared sheet pan, and slightly flatten with a knife to form a cookie shape. Place the tray into the refrigerator, and allow to chill for 2 hours or until set.

Remove the tray from the refrigerator and spoon have a tablespoon of banana ice cream on to six of the cookies. Place a cookie on top of each spoonful of ice cream and sandwich them together. Eat immediately.

Banana Ice Cream
Makes 4 cups

Ingredients:
3 large bananas, ripe, peeled, and sliced into even size rounds
1 cup smooth almond butter or peanut butter (optional)

How to make:
Place the sliced bananas into a large Ziploc bag. Remove as much air out of the bag as possible and close.
Place the bag into the freezer for at least 2 hours or overnight.

Remove the bag from the freezer, and tip the frozen banana into a food processor. Blend until smooth, scrapping down every 30 seconds. Blend until the banana looks like soft serve ice cream. This might take 3 to 4 minutes to happen.

If you’re not adding the almond butter, transfer the banana ice cream into a fresh Ziploc bag and place into the freezer until it sets like normal ice cream. Use when desired.

If you’re adding the almond butter, spoon in as soon as the banana looks like soft serve ice cream, and continue to blend until silky smooth. Pop into a Ziploc freezer bag and keep frozen until needed. Enjoy this true delight!