Vegan Ice Cream Sandwich (Cassata) Recipe - Ready in Minutes

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Okay, you won't believe it!

But I've opened another group on Facebook that is exclusively for fitness recipes (okay, there are some cheat meals too).

A community that is a home for vegan cooking and baking enthusiasts who are specifically focused on the vegan fitness world.

I would be so happy to see you there, and I'm sure we'll have a blast!

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

Can you hear how excited I am?

Wait, wait, wait... what about the ice cream sandwich?

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

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

I love making this treat and snacking on it late at night before bed (so indulgent) or sometimes even for breakfast.

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

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

So run and get those bananas and biscuits, and by tomorrow morning, you'll have the perfect vegan protein ice cream sandwich.

A bit about the Vegan Ice Cream Sandwich

The base of this ice cream is bananas, and yes, it does taste like banana. If you're not a fan, 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, there's a delicate and wonderful sesame flavor – I'm addicted).

It's soy-free, dairy-free, completely vegan, and comes in various flavors (try the Nougat, it's amazing).

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

Petit-Beurre biscuits are a must (otherwise it's not a real ice cream sandwich), but you can use any biscuit you like (did you know one Petit-Beurre biscuit is only 25 calories?).

I used a 7cm x 15cm pan.

Nutritional Values:

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

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

Want to know what I eat in a day?

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Vegan Ice Cream Sandwich (Cassata)

Prep time 10 minutes

Wait 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 7cm by 15cm

Instructions

1. Line a pan with parchment paper.

2. In a food processor, add one banana, 2 units of vanilla tahini dessert, 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 on top.

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

5. Pour the chocolate cream over the vanilla layer.

6. Place the remaining 3 biscuits on top.

7. Freeze for 12 hours.

8. Remove from information about 10 minutes before serving.

9. Cut into 3 equal pieces and enjoy!

Recipe Video