Dairy-Free Ice Cream Sandwiches!

For the ice cream:
Blend frozen bananas in a food process or strong blender. Tip: Take bananas out of freezer and let them sit for about 15 minutes. If the bananas are too frozen, it takes forever and it’s a bit hard on the food processor.

For the cookie layers:
Place the dates, nuts, cocoa, and salt in a food processor. Blend until ingredients are thoroughly mixed. The mixture should stick together. If a little dry, add just a splash of water.

Line an 8×8 square baking dish with parchment paper. Press half of the mixture into the dish. Remove this cookie layer (along with the parchment paper) and place in the freezer for about 15 minutes or longer.

Take the remaining cookie mixture and press it into the same 8×8 baking dish, this time with no parchment paper. Pour the banana ice cream onto the cookie layer.

Remove the top cookie layer out of the freezer. Very gently remove cookie layer off of the parchment paper and place on top of the ice cream. Freeze for a couple of hours or overnight.

Serving suggestion: Serve with fresh raspberries or raspberry syrup. (Just heat raspberries on stove top for about 5 minutes.)