This recipe for almond butter ice cream cakes is sponsored by Blue Diamond Almond Breeze Almondmilk, our very fave and a staple in the house.
We’re going through a bit of a heat wave right now. It’s deceiving because the temp says 83, but with 100% humidity, you have one uncomfortable huffing and puffing person over here. I’ve always been someone who runs cold, so it’s very strange to be profusely sweating. Turning on the oven is out of the question, unless I want to heat up the entire house. We’ve been eating lots of fresh fruit, salads, and chia pudding. Oh, and popsicles…
and ice cream.
Since pie and I are currently having a moment, I was trying to think of an awesome no-bake pie recipe to share. Instead, I got this ice cream cake-esque creation, with a cookie crumble crust
and a creamy banana, almond butter, and almondmilk filling.
Needless to say, it came out pretty ridiculous.
Not only is this ice cream cake vegan and gluten-free, but it’s absolutely amazing served freezing cold. It’s a refreshing treat during these last hot months, and the perfect remedy for this little heat wave. Bonus: they’re kiddo-approved. Liv and I each ate one, and she promptly told me the rest were hers haha.
The only problem-that’s-not-really-a-problem: they melt quickly, so they must be eaten quickly. Don’t take pictures. Just remove from freezer and EAT. 🙂
Here’s the recipe if you’d like to give it a try!
- 10 chocolate creme-filled cookies (for vegan and gluten-free options, check out Whole Foods or Sprouts)
- 2 tablespoons melted butter or coconut oil
- 1 banana
- 1/2 cup almondmilk (I used Almond Breeze Almondmilk Original Unsweetened)
- 1/2 teaspoon cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup unsalted almond butter
- 1/2 teaspoon vanilla
- Line 6-8 standard muffin tins with paper muffin liners.
- In a small food processor, pulse the cookies and butter until a fine meal forms. Press the mixture onto the bottoms of the liners, using you fingertips or the back of a spoon.
- In a high-speed blender, blend the banana, almondmilk, cinnamon, maple syrup and vanilla. Pour the mixture into the muffin tins, distributing as evenly as possible.
- Place in the freezer to harden, for at least one hour. Serve and eat immediately (so they don't melt!).
- Leftovers are rare, but if they do exist, store in a sealed bag in the freezer. 🙂
Hope you have a great morning! See ya later today with some weekend adventures.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Thank you so much for supporting this little blog. <3