4 ripe bananas
1/4 cup natural sunflower seed spread
1/4 cup almond milk
1/4 cup mini vegan chocolate chips
Graham crackers (milk-free)
Yield: 6 sandwiches.
1. Slice the bananas into discs and freeze them overnight in a freezer bag.
2. In a food processor, blend the frozen bananas, almond milk, and sunflower seed spread until smooth. Gently fold in the vegan chocolate chips.
3. Line a glass baking dish with parchment paper. Spread the mixture evenly with the back of a spoon. Freeze for at least 3 hours until firm.
4. Remove the ice cream slab from the freezer and cut into squares. Sandwich each piece between two milk-free graham crackers.
