Healthy Ice Cream Sandwiches

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You read that right: nutrition in an ice cream sandwich. Can you hear the ice cream truck tunes playing now?


  • 1 cup dried figs, roughly chopped (or dates)
  • 1/2 c pistachios, without the shells (or almonds)
  • 1/3 c peanut butter
  • 23 medium bananas, cut into chunks & frozen
  • unsweetened cocoa powder, optional


  1. In a food processor, combine the figs, pistachios, peanut butter and cocoa powder (if using. I used about 1/4 cup. Start with a couple tablespoons, taste and add more if desired).
  2. Pulse until well combined into a crumbly dough.
  3. Transfer contents from food processor to a piece of saran wrap. Gather the edges of the saran wrap and squeeze dough into a ball.
  4. Wrap and place ball on a jelly roll pan. Use the saran wrap to press the dough flat on the pan, trying to make it an equal thickness all the way around.
  5. Cover with saran wrap and place in the fridge for 1-2 hours until chilled.
  6. Remove from fridge and cut into sandwich sized pieces of desired size. Make sure you have pieces are the same size so the tops and bottoms will be even.
  7. Place the dough pieces back in the fridge.
  8. Clean out the food processor, then add the frozen banana chunks to it. Process until a smooth ice cream/fro-yo consistency is reached.
  9. Get your sandwich pieces out, scoop some banana ice cream onto one sandwich piece. Top with another and press gently to flatten.
  10. Wrap each sandwich individually in saran wrap and place in the freezer until desired firmness is reached.