This year has been a bit chaotic, and it’s only March! 😳 And to boot, I had dental surgery last week to prepare me for an implant. Which was the same tooth I had had a root canal done on about 5 years ago and somehow managed to crack it. And what makes it even better is that the crown fell out about a week and a half before the surgery, and I may or may not have freaked my kids out by telling them, “see what happens when you don’t brush and take care of your teeth?!?!” Let’s just say they haven’t missed a brushing since! Am I a terrible mother? But with the surgery happening, and needing my husband there, we sent the kids off to the in-laws for the week. Despite the reasons for why I got the break, it was still nice to get waited on and not have to be a “mom” for that time.
Needless to say, we got them back on Sunday, Monday my husband was back on duty for the week, and I am thrown into teacher/mom mode on top of the daylight savings throwing us all off. And there is the fact that my mouth is more in pain now than it was last week. Maybe it’s the constant scolding and having to get my kids to listen to me again??
Yet, I promise that I didn’t come on here to complain! It’s actually been very warm here down south and I wanted to try something out that was no bake, and cooling and pretty much healthy-ish for my kids…and myself! Enter in these topless n’ice cream cookie sandwiches. The bottom is a no bake cookie, with an optional thin layer of chocolate and the top is basically a strawberry banana smoothie😂 You do have to eat them shortly after they come out of the freezer or they begin to melt, but my girls absolutely love them! When I made the cookie bottom, I think my peanut butter was a tad too runny, so it didn’t create that “dough” I could form and freeze. So I poured them into cupcake liners and still turned out! Maybe you will have better success. If you do, please post it and the tricks you did, because I’m here to learn too!!

Topless N’Ice Cream Cookie Sandwich

The cookie part:
1 cup oats (I used GF oats)
4 whole graham crackerz
Blend those two together in blender til combined.
Put 1/4 cup coconut oil and 3/4 cup nut butter in microwave safe bowl and heat for 30 sec.
Mix in the oat and cookie mixture.

Should make about 12 small cookies…or do what I did and pour or press into cupcake liners.

Heat 1/2 cup chocolate chips and 2 tablespoon coconut oil in microwave safe bowl in 30 sec increments and mix til smooth. And pour a little on top of each cookie.

Place in freezer.

While freezing, in a blender add
1 frozen banana
1 cup frozen strawberries
1/2 cup almond milk
Blend until smooth but don’t over blend. Will have to stop and start multiple times til this happens.

Pull out cookies and smooth some of the “ice cream” on top. Feel free to add a few chocolate chips.

Put back in freezer until ready to eat.

See what happens!


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