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.