There is nothing quite like an ice-cream sandwich. No matter how healthy I choose to live, or how often I resist the temptation of ordering dessert, there is something about an ice-cream sandwich that I cannot resist. It is the perfect combination of flavors and textures, turning any day into a great one, leaving me so very happy and satisfied. That is why I couldn’t wait to get my hands on this Almond + Blueberry Soft-Serve Sandwiches recipe by my dearest friend, and superfood chef, Julie Morris, especially since she has perfectly veganized this decadent creation.
Julie Morris is one of those women who has an infectious laugh, spark for life, and an uncanny ability to turn any “naughty” food recipe into a healthy one. She is the author of a long line of ridiculously successful books including Superfood Kitchen, Superfood Juices and my personal favorite, Superfood Smoothies. And to top them all, she has just released Superfood Snacks.
Superfood snacks is the answer to one of the most common questions we all ask, “what is a healthy food to snack on?” We all have the hummus and veggie sticks, apple and almond butter, and food bar down, making this cookbook so vital and relevant. It has 100 delicious recipes ranging from chia guacamole, cookie dough protein bites, and salted maca truffles, to candied hemp seed clusters, curried coconut kale chips to this recipe I am sharing with you today, almond + blueberry soft-serve sandwiches. The kicker (and why Julie is so freaking cool) is that they are all guilt-free, energizing, and free of gluten, refined sugars, unhealthy fats and processed ingredients. So essentially they are a dream realized.
For all of you grazers out there, mom’s looking for a quick and easy food solution, workaholics with a rumbling stomach, or fitness friend needing to upgrade your pre and post-workout nibble, this cookbook, Superfood Snacks is for you. So get a copy here. Now here is the proof in the pudding, the recipe for these Almond + Blueberry Soft-Serve Sandwiches and a little note from Julie herself….
The refreshing temperature of these freezer-friendly snacks isn’t the only cool thing about this treat—each “sandwich” may seem decadent—yet, in actuality, it is primarily a serving of fruit and nuts, with very few other ingredients. The cookie crust is like very lightly sweetened almond sandies, and the creamy center is vibrantly fruity—a composition of natural flavors that truly shine proudly in this recipe. For lazy days, you can also simply serve the soft-serve and cookies together in a bowl!
- 2 cups blanched almond flour
- ½ cup quinoa flakes
- ¹/3 cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup coconut oil, melted
- ¼ cup maple syrup
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 frozen bananas, sliced into 1-inch rounds
- 1 cup frozen blueberries
- ½ cup unsweetened almond milk
- 1 teaspoon ground cinnamon
- ¼ cup hemp seeds (optional)
- First, make the cookies: Preheat the oven to 350°F.
- In a medium bowl, mix together the almond flour, quinoa flakes, coconut sugar, baking soda, and sea salt.
- In a small bowl, combine the coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract, and whisk well.
- Pour the wet ingredients into the dry and stir to combine. Knead the dough a couple of times to further mix and compact, then form the dough into 2 balls.
- Sandwich a ball between 2 silicone baking mats or pieces of parchment paper and roll out into a ¼-inch layer.
- Peel off the top mat or paper and use a 2-inch round cookie cutter to stamp circles in the dough. Strip away the excess dough around the circles and transfer the mat with the cookies to a baking sheet.
- Repeat with the remaining ball and use the collected extra dough to create one last batch of cookies.
- Bake cookies on the center rack of the oven for 9 to 12 minutes, or until the bottoms begin to turn golden. Let the cookies rest on the baking sheet to cool and firm up for 10 minutes before removing.
- Transfer cooled cookies to a plate, cover with plastic or aluminum, and freeze until ready for assembly.
- To make the soft serve filling, place the frozen bananas and blueberries in a food processor.
- Pulse the machine several times to create chunks of fruit the size of large gravel.
- Add the almond milk and cinnamon, and process until a stiff soft-serve begins to form—you can leave some whole blueberries and unmixed banana in for texture and visual appeal or whip the mixture smooth.
- The soft serve will melt quickly, so keep it in the freezer until ready to assemble the sandwiches.
- To assemble, place a small scoop of the soft-serve between two cookies and press together lightly to form a sandwich. Sprinkle the sides lightly with hemp seeds, if using.
- Repeat to form the remaining sandwiches.
- Freeze the sandwiches for at least one hour before serving.
- Kept in a sealed container in the freezer, sandwiches can be stored for several weeks.
I do hope that you enjoy this recipe as much as I have!
Feel free to share any changes or modifications you’ve made to this recipe. I am betting there are some awesome variations that could be made… mint ice cream and maca chocolate cookies perhaps?? Also, let me know if you’ve tried any of Julie’s cookbooks and what your favorite recipes are!
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Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth