Healthy “Ice Cream” Sandwiches
These healthy ice cream sandwiches are a healthier version of one of our favorite summer sweet treats!
These babies are one of our favorite, guilt-free, summer treats. We love our ice cream over here, so I tried to think of a healthy alternative that I wouldn’t feel guilty about eating and feeding to the kids.
Why are they healthy? I’m so glad you asked! Well, we use graham crackers as the “cookie” and the “ice cream” is made out of frozen fruit, yogurt, and a splash of honey. That’s it! There are a few steps, so stay with me. Once you get the hang of it, they’re really easy to make!
- Start off with frozen fruit of your choice (I used bananas and strawberries). Be sure to let them sit out at room temp for about 5 minutes before blending. Pulse in the food processor until the fruit looks like sand (scrape down sides as needed).
- Add in a splash of honey and then add in the yogurt & milk and process again. Scrape down the sides and keep processing until you have a mixture that resembles ice cream!
The Ice Cream
3. Line a baking dish with 12 graham cracker squares and spread the ice cream over the graham crackers. This is the part that takes patience. I usually put my hand on one side of the grahams and spread the mixture towards my hand to keep the crackers in place.
4. Top the ice cream with the remaining 12 graham cracker squares. Score with a knife so they’re easy to cut later. You end up with something like this:
The Grahams
5. Place the dish in the freezer for up to 2 hours. Remove the dish and cut over the scored lines to separate the sandwiches. Store in the freezer in airtight container. **Feel free to dip edges into toppings like granola, mini chocolate chips, coconut, etc. Enjoy xoxo
I hope you try these out! Let me know what you think. They’re one of our absolutely favorites! Be sure to follow me on Instagram to see all of my healthy dessert options!
Healthy “Ice Cream” Sandwiches
Equipment
- Food Processor (or high speed blender)
- Baking dish or small cookie sheet
- Parchment paper
- Offset spatula or icing knife
Ingredients
- 2 cups frozen bananas (slice & freeze in single layer on parchment)
- 1 cup frozen strawberries
- 2 Tbsp plain yogurt
- 1 Tbsp honey
- 1 to 2 Tbsp almond milk (depending how thick your mixture is)
- 24 graham cracker squares (or 12 sheets broken in half)
Instructions
- Line a baking dish or small cookie sheet with parchment paper. Lay out 12 graham cracker squares, and set aside.
- Let frozen fruit sit out for 5 minutes before processing.
- Pulse frozen fruit in food processor until it resembles sand.
- Add in yogurt and honey and pulse until it starts to come together. Turn off and scrape down sides as needed.
- Add in milk, starting with 1 Tbsp at a time and mix until it comes together as ice cream!
- Place dollops of "ice cream" onto the graham crackers and gently spread with spatula until you form an even-ish layer. Top with 12 remaining graham cracker squares.
- Score between crackers with a knife so they're easy to cut later.
- Place sandwiches in the freezer to firm up (about 1 to 2 hours). Cut with a knife and store in airtight container in the freezer.
- Feel free to dip the sides into toppings like granola, mini chocolate chips, or coconut!
