Minutes Prep time: 30
Minutes Total time: 750
Servings: 6
Difficulty: Intermediate
12 bananas
1 cup cut-up fresh strawberries
1 cup mango
1 cup fresh blueberries
1/8 teaspoon matcha green tea powder
1/2 cup Earth Balance® Soy Free Buttery Spread
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup coconut or granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plain soy milk
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 119 g | 40% |
| Cholesterol | 0 | |
| Total Fat | 16 g | 25% |
| Iron | 3 mg | 16% |
| Calories | 631 kcal | 32% |
| Sodium | 460 mg | 19% |
| Protein | 8 g | 15% |
| Saturated Fat | 4 g | 22% |
| Sugars | 61 g | 6% |
| Vitamin C | 46 mg | 77% |
For the unicorn nice cream: Blend frozen bananas and divide evenly between 4 bowls.
Blend all fruits separately, add to a bowl of banana puree, and mix. Add matcha powder to the final bowl and stir to combine.
In a bread pan, add all nice cream flavors and swirl with a knife. Freeze overnight.
For the vegan sugar cookies: Preheat oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream the Earth Balance® Soy-Free Buttery Spread and coconut sugar together and then add the vanilla extract and almond extract.
In a medium mixing bowl, sift together the flour, baking soda and salt.
Add the dry ingredients to the wet and mix in by hand until crumbly. Add soy milk and mix in to create a ball of dough.
Create 1" balls of dough and arrange on parchment-lined baking sheet. Flour the bottom of a glass and gently press each dough ball to flatten before baking. Place in preheated oven and baked for 10 minutes, until lightly golden brown on the edges.
Remove from the oven and allow to cool completely before filling with nice cream and serving.
Unicorn Nice Cream Sugar Cookie Sandwiches
