Vegan Ice Cream Sandwich Recipe Ready in Minutes

Watch the video tutorial

Well, you won't believe it!

I've opened another group on Facebook dedicated purely to fitness recipes (okay, there are some cheat recipes too!).

It's a community that serves as a home for vegan cooking and baking enthusiasts, specifically tailored for the vegan fitness community.

I would be more than happy to see you all there—I'm sure we'll have a blast!

You can ask questions, share your own recipes, and most importantly, gain tons of relevant knowledge about fitness and vegan nutrition.

Can you hear how excited I am?

Wait, wait, wait—what about the ice cream sandwich (Cassata)?

I don't know if you heard, but it's starting to heat up again tomorrow. My advice: go to the supermarket now and buy bananas, because you're about to make the perfect vegan protein ice cream sandwich!

Full Disclosure: This recipe was produced in collaboration with Strauss (Thank you! You help this blog keep going).

I love making this ice cream sandwich and snacking on it at night before bed (the ultimate treat) or sometimes even for breakfast.

The texture (especially after letting it thaw for a few minutes) is incredibly creamy with a delicate banana flavor. (If you aren't a fan of bananas, this recipe might not be for you).

I don't think words can describe the feeling of biting through the crispy Petit-Beurre biscuit straight into the sweet ice cream layer. Perfection.

So run out now to buy bananas and Petit-Beurre biscuits, and by tomorrow morning, you'll have the perfect vegan protein ice cream sandwich.

A bit about the Vegan Ice Cream Sandwich

The ice cream base is bananas, and yes, it does taste like bananas. If you don't like bananas, you might want to skip this one.

To stabilize and give body to the ice cream, I used 4 containers of SOOM dessert by Strauss.

It's a unique tahini-based dessert (yes, it has a delicate and wonderful sesame flavor—I'm addicted!).

It contains no soy or dairy; it's completely vegan and comes in various flavors (try the nougat, it's amazing).

Adding protein powder here is not mandatory for the texture of the recipe. But if you want to boost it, go for it. As mentioned, it's optional.

Petit-Beurre biscuits are a must (otherwise, it wouldn't be an ice cream sandwich!), but you can use any biscuit you like (did you know one Petit-Beurre has only 25 calories?).

I used a 7 cm by 15 cm pan.

Nutritional Values:

One sandwich out of 3, weighing 260g, contains:

• 351 calories
• 22g protein
• 50g carbs
• 7g fat

Want to see what I eat in a day?

Vegan Ice Cream Sandwich

Prep time 10 minutes

Cook time 12 hours

Total time 12 hours 10 minutes

Servings 3 sandwiches

Calories 351 kcal

Ingredients

• 2 Bananas ripe
• 2 units SOOM vanilla tahini dessert 125g each
• 2 units SOOM chocolate tahini dessert 125g each
• 2 scoops Vanilla or neutral protein powder 30g per scoop
• 6 Petit-Beurre biscuits 48g total
• 1 pan size 7 cm by 15 cm

Instructions

1. Line a pan with parchment paper.

2. In a food processor, add one banana, 2 vanilla tahini desserts, and one scoop of protein powder. Blend well until smooth.

3. Arrange 3 Petit-Beurre biscuits at the bottom of the pan and pour the vanilla cream over them.

4. In the food processor, add one banana, 2 chocolate tahini desserts, and one scoop of protein powder. Blend well until smooth.

5. Pour the chocolate cream over the vanilla cream layer.

6. Place the remaining 3 Petit-Beurre biscuits on top.

7. Place in the freezer for 12 hours.

8. Remove from the freezer about ten minutes before serving.

9. Cut into 3 equal pieces and enjoy!

Recipe Video