June 30, 2021
Maple Walnut Nice Cream Sandwiches
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
This might just be your next favorite treat this summer! Creamy, silky, sweet maple walnut nice cream in between 2 raw nutty cookies. Made with only healthy ingredients, easily in the NutraMilk. Enjoy!
Maple walnut nice cream
- 3 medium bananas, previously frozen
- 1/4 cup walnut butter made with the NutraMilk
- 1/4 cup maple syrup more or less, depending on preference
- 2 tsp maple extract (optional)
For sandwich cookies
- 3/4 cup raw almonds (or other nuts of choice)
- 1/2 cup GF rolled oats (optional*)
- 5 soft Medjool dates, soaked in water for 10 minutes
- 1 tbsp. vanilla extract
- pinch of salt
For walnut butter
- 1 cup (105g) raw walnuts
- 1/8 teaspoon Pink Himalayan salt (optional)
- Making walnut butter
- Place walnuts and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Slice the frozen bananas to 1 inch slices, if not previously sliced.
- Add frozen banana slices, walnut butter, maple syrup and maple extract and process until smooth.
- Pour into a glass (pyrex) or metal loaf pan. Cover with plastic wrap or lid and freeze.
- Place almonds in the NutraMilk and process until a fine powder is created. Add in the dates and vanilla extract, and process again until a uniform, sticky dough is formed.
- Transfer the cookie dough to a pan lined with parchment paper, and use your hands (wet hands can help prevent sticking) to shape the dough into a rectangle shape, about 1/4-inch thick. Place the dough in the freezer to set for 20 minutes, then use a large knife to cut the dough into 8 rectangular cookies. Return the cookies to the freezer.
- Remove the cookies and nice cream from the freezer. Place a large spoonful of ice cream on to four of the sandwich sides. Use the other four cookies to create sandwiches, then press the cookies together to even-out the ice cream middles. Place in the freezer to allow the ice cream to solidify, about 20-30 minutes, then serve!
Notes: *For paleo-approved recipe: Omit gluten-free oats.