1 cup almond butter
1/3 cup honey
1 tablespoon pure vanilla
1/4 teaspoon baking soda
1/4 teaspoon real salt
Preheat oven to 350 degrees. Mix together in a food processor. With a spatula, spread out into a rectangle on a parchment-lined baking sheet. Bake at 350 degrees for 9 minutes. Let cool completely.
**Some tips: I scored my dough into rectangles before I baked; Make sure your cookies are completely cooled before filling your sandwiches, be prepared t lick some delicious messiness from your fingers and hands as you build these; As you work, you may want ot keep a cookie sheet into he freezer and place each new ice cream sandwich into the freezer before you move on to the next. They melt really quickly.
While the cookies bake, simply rinse out your food processor and then start the ice cream.
The raspberry “Ice-Cream”:
3 frozen bananas
1/2 cup fresh raspberries.
Mix in the food processor until creamy, like soft-serve ice cream. Transfer to a freezer-safe bowl and stick in the freezer to chill until your cookies have cooled.
Once your cookies are cooled, scoop out a spoonful of ice cream into the back of one cookie piece, sandwich with another cookie piece, and smash down slightly. I used a flat spatula and made a lap around the edges to try to sort of square off and clean up my edges, but that is completely optional. Make them as full and as messy and as wonderful as you see fit! These will definitely get some remakes in all sorts of flavors this summer!
If you want to save for later like I have done here, you can wrap them up in parchment and store them in the freezer.
~ Happy Ice-Cream Sandwiching! ~