Gourmet Ice Cream Sandwiches with Granola Crust

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 cup blueberries
• 2 tablespoons honey
• 5 frozen bananas
• 3 tablespoons almond butter
• 2/3 cup coconut cream
• 6.5 ounces butter
• 3/4 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 7 ounces dark chocolate, bashed into tiny pieces
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3 cups oats
• 1/2 cup honey
• 1/2 cup mixed nuts
• 1/2 cup coconut
• 1/3 cup olive oil
• 1 pinch salt
• 2 teaspoons cinnamon

Method

Follow the steps in order for the best result.

1. Preheat your oven to 355 degrees F (175 degrees C).
2. For the Granola Crust: In a large bowl, thoroughly combine the oats, honey, mixed nuts, coconut, olive oil, salt, and cinnamon.
3. Transfer the mixture to a baking sheet lined with parchment paper. Bake for 18-22 minutes, or until golden brown, stirring every 7 minutes to ensure even cooking.
4. Once cooled slightly, transfer the granola to a blender or food processor and pulse until you achieve a coarse, crumbly texture. Set aside to cool completely.
5. For the Ice Cream: In a small saucepan, combine the blueberries, honey, and 1 tablespoon of water. Cook over low heat for 5-7 minutes, or until the blueberries soften and the mixture becomes syrupy. Let cool slightly.
6. In a high-powered blender (such as a Vitamix), combine the frozen bananas, almond butter, and coconut cream. Blend until completely smooth and creamy.
7. Gently fold in the blueberry syrup. Transfer the mixture to a freezer-safe container and freeze for 20-30 minutes, or until it reaches a soft-serve consistency.
8. For the Cookies: Using an electric mixer, cream together the butter and brown sugar until light and fluffy.
9. Add the vanilla extract, then add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
10. Gradually add in the flour and baking powder, mixing until just combined and a dough forms.
11. Fold in the bashed dark chocolate pieces.
12. Roll the dough into golf ball-sized balls and place them on a baking tray lined with parchment paper. Bake for 12-15 minutes, or until golden brown. Remember that the cookies will continue to cook slightly as they cool.
13. Allow the cookies to cool completely on the baking sheet before handling.
14. Assembly: Remove the ice cream from the freezer. Scoop a generous portion of ice cream and roll it in the prepared granola crust, ensuring it's fully coated.
15. Sandwich the granola-covered ice cream between two cookies. Place the assembled ice cream sandwiches back in the freezer for at least 30 minutes to allow them to firm up before serving. Enjoy your gourmet ice cream sandwiches!