These little sandwiches stemmed from a revelation I had at midnight last night. The kids had friends over and I had bought ice cream sandwiches as a special treat. Now, the sandwiches were good and all, which is important, yet, I am not a fan of all the sugar, as my kiddos don’t always have the best behavior following a hefty dose. So, I was trying to think of a healthier alternative that I wouldn’t mind handing out as a sweet treat for my kiddos, as well as any company (big or small) visiting as well. We just made some Banana and Avocado Ice “Cream” with some leftover bananas, and I thought that maybe, just maybe, this would work as a filling. For the cookie, I wanted a fluffier cookie, and I immediately thought of the Double Chocolate Black Bean Cookie. Worked like a charm. We use mini chocolate chips in many recipes, and this was no different. It just added to the yumminess. My husband, while he would prefer a non-banana flavor, still thought they were pretty tasty, but has requested another flavor for the filling (I’m on that…) My one comment is, you do have to work fast when you make these on a hot day. I was racing against melting deliciousness while trying to keep these little guys together!
Further Food Nutritionist Commentary:
However, with the added sugar, diabetic patients may want to make with an alternative sweetener. Tip: if you use extra ripe bananas, the sugars produced in the ripening process will make the dessert naturally sweet without any added sugar!
By Ale Zozos
Chocolate Black Bean (Banana and Avocado) Ice Cream Sandwiches
For Banana Avocado Ice Cream
3 medium bananas, frozen (*Cooks note: It’s best to peel and cut bananas prior to freezing)
3/4 of a ripe avocado (about 5 tablespoons)
1 teaspoon vanilla (optional)
For Double Chocolate Black Bean Cookies
1 15 ounce can black beans (washed and drained)
4 tablespoons butter (softened)
1/2 cup plus 2 tablespoons packed brown sugar
1/2 cup good quality cocoa
1/4 cup tapioca flour
1/4 cup almond flour (rice flour can be used for a nut free recipe)
2 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 teaspoon baking soda
1/2 cup chocolate chips
Directions for Banana and Avocado Ice “Cream”
1. Slice bananas in into rounds and place in an airtight container in the freezer. Freeze for at least 6 hours until bananas are frozen solid.
2. Place all ingredients in a food processor and process until smooth, about 1-3 minutes. You may need to stir and pulse intermittently to initially get the bananas going.
Directions for Double Chocolate Black Bean Cookies
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine all ingredients in a food processor, except the chocolate chips. Pulse until all combined, then add in chocolate chips and pulse about 30 seconds to gently chop the chips.
3. Drop one tablespoon at a time onto a parchment or silicone lined baking pan.
4. Bake at 400 degrees for about 10-12 minutes. Let cool on cooling rack.
Directions for assembling Ice “Cream” Sandwiches
1. Follow directions for Double Chocolate and Black Bean Cookies, let cool and set aside. To help the ease of assembly, keeping cookies in the freezer until ready for use is suggested, but not essential.
2. In a small bowl, place about 1/2 cup mini chocolate chips.
3. Follow directions for Banana and Avocado Ice “Cream”. Using a small knife or spreader, place about 1 1/2 tablespoon (or enough to cover one side of the cookie) on the inside of one cookie. Quickly and gently place another cookie (inside facing down to the ice cream) on top.
*NOTE: Ice “cream” melts pretty quickly, assembly must either be quick, or ice “cream” needs to be placed in freezer 30 minutes before assembling.
4. Roll side of sandwich in mini chocolate chips so they stick to the ice cream. Quickly and gently place on parchment paper lined tray and place in the freezer. Continue to construct sandwiches and place on tray in freezer as each one is finished.
5. Freeze for at least 1.5 hours and enjoy! Store in freezer.
*NOTE: If not consumed immediately, Banana and Avocado Ice “Cream” will oxidize a bit and may change color slightly. This does not affect the taste. However, for best results, sandwiches should be consumed within 1-2 days.
Per Serving: Calories: 221; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 34mg; Sodium: 190mg; Potassium: 328mg; Carbohydrate: 28g; Fiber: 5g; Sugar: 15g; Protein: 4g
Nutrition Bonus: Iron: 6%
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