Mimic Creme Ice Cream Sandwich

Are any of you lactose intolerant?  Do you play well with dairy?  Or are you on the Vegan train and sidestepping dairy completely?  Well, if you’ve been following my recipes you most certainly know that I am a friend of dairy.  However, I’m not a total dairy queen…I like to dabble with soy milk, almond milk and goat cheese!  My latest kick is Mimic Creme.

This is made from cashews and almonds, it’s gluten free, dairy free, soy free, cholesterol free and it’s a cream which means I can turn it into ice cream!!!  Woohoo!!!  Ice cream that I can eat and still fit in my pants and have a healthy, happy heart afterwards!  Double Woohoo!!

Mimic Cream Ice Cream

  • 2 cups MimiCream
  • 2 Bananas, mashed
  • 2 tbsp Agave
  • 1 tsp Vanilla

Blend all ingredients together until well combined.

Once combined turn on your ice cream maker and slowly pour the mixture into the machine.  Follow machine directions – usually let the machine run for about 25-35 minutes then transfer to freezer safe container.

Personally, I love that soft serve texture and prefer to eat ice cream right out of the ice cream maker!  Yep, I just said that!

Of course, I couldn’t just stop with ice cream.  It needed a little something else.  Why, yes an ice cream sandwich!  Next up is the perfect cookie for your healthified ice cream sandwich treats!  I used the recipe for my Chocolate Animal Crackers.  This is such a simple and tasty cookie AND they are sugar free!!  Which means no sugar rush…which means no sugar crash and burn….which means no melt down!  You know what I’m talkin’ about!

Combine all the ingredients from this recipe.

Cover the dough and allow it to chill in the fridge for at least an hour.  Then roll the chilled dough out on a floured surface.  Use a cookie cutter to cut out the cookies.  You can use any shape you want, square ice cream sandwiches would be fun!

Transfer to a cookie sheet.

If you get a little flour happy, like I did, use a pastry brush to eliminate the excess flour from the top of the cookies.

Bake the cookies in a 350 degree preheated oven for 7 -10 minutes.  Transfer to a cooling rack and allow to cool before introducing the ice cream.  The next step is the easy part….simply scoop some ice cream onto a cookie, top with another and enjoy!!  Remember homemade ice cream usually needs to sit out of the freezer for about 5-10 minutes to easily scoop.

By the way, these cookies freeze very well.  So don’t let them go to waste.  Pop them in the freezer and save them for a rainy day, or a hot day, or a cold day, or an ice cream sandwich day!

Whitney

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Fruit, Snack, Sweets, Vegetarian , , , ,

6 comments


  1. great idea! My kids would love these

  2. What a great adaptation of a classic favorite!

  3. I’ve heard of mimic creme but have yet to see it in the stores where I live. I am curious about the texture it provides.

    • Whitney

      Jeanette, mimic creme is thick but not as thick as traditional dairy creamer. I also used this make an alfredo type sauce that was delicious and the texture was perfect!

  4. i’ve never heard of mimic creme – now I feel like i’ve been missing out!!!

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