raspberry banana-cream & oat cookie sandwiches

It looks like ice cream, it is as cold as ice cream, it tastes (if not better) as good as ice cream. However I do not mean to deceive and so I must say that ice cream, this is not. Yet in my books a bowl-full of this creamy goodness beats a pint of Ben & Jerry’s any day.

This is in no way an original idea. The whole banana ice cream craze has been circulating the internet for a long time now but I couldn’t help but share my personal spin on here. In the past I named the concoction ‘ice-cream’ but after complaints (looking at you, mum) of “It’s not really ice-cream though, is it?” I re-named it. Banana-cream was born. You can eat banana-cream for breakfast too. Or sandwiched between two crispy oat biscuits, like I did today.



  • 4 bananas, cut into chunks and frozen
  • 1 large handful of raspberries
  • 1 tsp vanilla extract
  1. In a food processor, blend all the ingredients until fully smooth.
  2. You can eat it straight away. Or, pour into a covered container and store in the freezer until ready to serve. You may need to leave the banana-cream to soften up for a few minutes before scooping.

OAT COOKIES (makes 8)

  • 4 tbsp butter (or coconut oil, if you prefer), melted
  • 3 tbsp maple syrup/agave nectar
  • 3 tbsp spelt flour
  • 2 tbsp milk (soy/almond/cow)
  • 70 g rolled oats
  • a pinch vanilla extract
  • a pinch salt
  1. Preheat the oven to 180C.
  2. Stir together all the ingredients in a bowl.
  3. Spread 8 spoonfuls of the batter onto a parchment paper covered baking sheet. Use the backside of the spoon to flatten it out as thin as you like.
  4. Bake for about 15-18 minutes then let cool on the sheet for about a minute before removing.


2 thoughts on “raspberry banana-cream & oat cookie sandwiches

  1. yuum!! the banana-cream sounds sooo good! (i love the idea of having it for breaky 😛 )
    and what better than to eat it in oat cookies! double yum! 😀

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