Homemade Banana Protein Ice Cream Sandwiches (Vegan & Gluten-Free)

Desserts, Snacks, Sweet

if you’re craving a nostalgic frozen treat but want something a little healthier, these homemade banana protein ice cream sandwiches are it.

they’re entirely vegan, gluten-free, naturally sweetened, and packed with plant-based protein.

each sandwich is built with soft, cinnamon-kissed homemade graham crackers and stuffed with creamy banana protein ice cream.

no dairy, no refined sugar, and no ice cream maker required—just a blender and your freezer.

the taste + texture

think chewy graham cracker cookies with a toasty oat-almond flavor and a hint of banana and cinnamon.

the ice cream is smooth, banana-forward, creamy from coconut yogurt, and has a subtle vanilla flavor thanks to the protein powder.

together? they taste like the ultimate summer sandwich—sweet, spiced, cold, and totally satisfying.

what makes this a healthier option

sweetened only with banana and a touch of maple syrup
packed with protein from vegan protein powder
made with oat flour, almond flour, and flax for fiber and healthy fats
no dairy, eggs, or refined sugar
no artificial ingredients—just real, whole foods

let’s talk about the graham crackers

these gluten-free graham-style crackers are made from almond flour, oat flour, flaxseed, banana, and maple syrup.

they bake up golden, lightly crisp on the edges, and soft enough in the center to bite through easily when frozen.

they’re perfect for sandwiching ice cream because they don’t go rock hard in the freezer.

you can also enjoy them on their own or crumble them over yogurt, smoothies, or banana nice cream.

no ninja creami? no problem.

if you don’t have a ninja creami, you can still make the banana ice cream base in a blender, pour it into a loaf pan or silicone molds, freeze it, then let it thaw slightly before scooping and sandwiching.

it won’t be as aerated and fluffy as a creami spin, but it’ll still be deliciously creamy thanks to the yogurt and bananas.

how to make them

graham crackers:
blend or mix almond flour, oat flour, flaxseed, cinnamon, baking soda, banana, almond butter, vanilla, and maple syrup into a soft dough.

roll it out, cut into squares, bake until golden, and let them cool.

ice cream:
blend ripe bananas, coconut yogurt, vanilla protein powder, vanilla, a pinch of salt, and dairy-free milk until smooth. pour into ninja creami pints and freeze 24 hours, then spin.

or freeze in a loaf pan and let thaw slightly to scoop.

assemble:
once both are ready, scoop or spread banana ice cream onto one cracker and top with another. freeze briefly to firm up. devour.

storage tips

store assembled sandwiches in an airtight container in the freezer with parchment between layers.

let them sit out 2–3 minutes before eating for the perfect bite. they keep best for 1–2 weeks—if they last that long.

flavor ideas

swirl in almond or peanut butter before freezing the ice cream
add mini vegan chocolate chips to the graham cracker dough
roll the sandwich edges in crushed graham or chopped nuts
drizzle with melted dark chocolate before freezing

if you love Homemade Banana Protein Ice Cream Sandwiches (Vegan & Gluten-Free), then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

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Homemade Banana Protein Ice Cream Sandwiches (Vegan & Gluten-Free)

Recipe by MaryCourse: Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

265

kcal

MACROS PER SERVING (6 sandwiches)
calories: ~265
protein: ~10g
carbs: ~25g
fat: ~14g
fiber: ~4g
sugar: ~10g

Ingredients

for the graham crackers:
1 cup almond flour
1/2 cup gluten-free oat flour
1/4 cup ground flaxseed
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp mashed ripe banana or applesauce
1/4 cup maple syrup
3 tbsp runny almond butter
1 tsp vanilla extract
ice cream
3 ripe bananas
1 cup unsweetened coconut yogurt
2 scoops vegan vanilla protein powder
1 1/4 cups unsweetened dairy-free milk
1 tsp vanilla extract
pinch of sea salt

Directions

preheat oven to 325°f and line a baking sheet with parchment paper. in a medium bowl, whisk together almond flour, oat flour, flaxseed, cinnamon, baking soda, and salt.
in another bowl, mix melted almond butter, maple syrup, mashed banana, and vanilla. stir wet into dry until a soft dough forms. let it sit 5 minutes to thicken.
roll the dough between two sheets of parchment to about 1/8″ thick. the dough will be sticky, so you can slightly oil your finger tips to handle easily.
cut into squares or rectangles, and poke each cracker a few times with a fork. top with coconut sugar if you want. bake for 16–18 minutes or until golden and slightly firm. cool completely on the pan—they’ll crisp up as they cool.
for the ice cream, blend all ingredients until very smooth. pour into 2 ninja creami pints, filling to the max line.
freeze upright for 24 hours. spin using the “ice cream” setting. if crumbly, add 1–2 tbsp extra dairy-free milk and respin until creamy.
once the graham crackers are cool and the ice cream is creamy, scoop or spread a layer of banana ice cream onto one cracker. top with a second cracker and gently press to form a sandwich.
place finished sandwiches on a tray and freeze 10–15 minutes to firm them up for clean bites. optional: top with melted chocolate and enjoy!