Raspberry Oatmeal Ice Cream Sandwiches


Happy Labor Day everyone! This is a perfect little treat to give the kids before sending them back to school tomorrow! Of course, it is also a great treat to enjoy yourself without feeling guilty about it!

After my little adventure with Banana Ice Cream last month, I came up with this healthy ice cream sandwich idea!

Now, don’t think that these taste anything similar to the traditional Klondike ice cream sandwich bars, they definitely do not. BUT they are still just as delicious in their own way, oh yeah, AND they are healthy!!

I made the “ice cream” with frozen bananas, but changed up the taste completely by using light coconut milk and frozen raspberries in the mix! The bananas become barely detectable for those of you who don’t really like the whole banana ice cream thing!



Then for the whole “sandwich” part I made healthy oatmeal cookies! The oatmeal cookies were adapted from a great blog; Chocolate Covered Katie, that has tons of healthy dessert recipes. I really liked these oatmeal cookies because they use nut butter and I used my absolute favorite Nuts To You Cashew Almond Butter. Then voila! I put the two together to make yummy ice cream sandwiches!



The great thing about this recipe is that the ice cream and the oatmeal cookies can be enjoyed on their own as well, so really, it’s like three recipes in one!



Yum! Chewy, smooshy, creamy, cold, and sweet treat! Perfect for a little get together to wow the friends and family or enjoy on a hot sunny afternoon!


Raspberry Oatmeal Ice Cream Sandwiches
Prep time
Cook time
Total time
Serves: 6
  • Cookies:
  • 1 cup rolled oats
  • ⅓ cup applesauce
  • ¼ cup cashew butter or almond butter
  • ½ tsp pure vanilla extract
  • pinch of salt
  • 2½ tbsp frozen raspberries
  • 1-2 tablespoon coconut sugar
  • Ice Cream:
  • 4 bananas, cut into coins
  • ¼ cup frozen raspberries
  • ¼ cup light coconut milk
  1. Ice Cream:
  2. Cut banana into coin pieces and place in freezer for 2-3 hours until frozen. Place frozen banana coins in a food processor and mix until the consistency of soft serve is reached.
  3. Add frozen raspberries and coconut milk to mixture and blend until combined.
  4. Take mixture and freeze for another hour until ice cream consistency is reached.
  5. Cookies (makes 12):
  6. Preheat oven to 350 degrees.
  7. Combine applesauce and nut butter together and mash together.
  8. Add all other ingredients and mix until well combined.
  9. Shape into thin cookies and bake on a lightly greased cookie sheet for 15 minutes.
  10. Let cool completely and assemble with ice cream.
  11. Enjoy!




Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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