Curated and considered for the modern primal life

Paleo peanut butter, jelly, and banana ice cream sandwiches!

Posted on July 16, 2014 by Alyssa Cassidy


In the heat of the summer, I crave ice cream, cold drinks, frozen fruit, cool salads, and basically anything to help beat the heat. I had made a great dough with plantains recently and was inspired to try a fun paleo twist on an ice cream sandwich. Did you grow up eating peanut butter and jelly with banana sandwiches? I didn't. I kept it simple with pb&j, but in my adult years, came to appreciate the pb&j&nana sandwich, so why not paleoify it and turn it into a dessert? 


This recipe goes in steps with a few hours of refrigeration in between, so its perfect to make on a day you're spending meal prepping or cooking a lot. It does take some time and work, but they are TOTALLY worth it. Ready? 


Pre heat oven to 350. 

First, add a banana and 2 or 3 tablespoons of nut butter  (check out our HUGE selection) in a food processor and blend. I used our organic almond butter by Dastony.  (Pictured in the top two photos.) Place in a small bowl and refridgerate.

For the dough, add an over ripe plantain (black spots are perfect) to food processor along with 2 eggs, a dash of baking powder, and some organic vanilla extract. If you don't have a plantain, a banana will work. Blend well and transfer to a large bowl. (Bottom two photos) 

Add 4 tbsp of Nutiva's coconut flour and mix well with a fork until no clumps remain. I added 2 tsp of raw honey, then one more egg to reach the desired batter consistency. Next, pour the mixed batter on a baking sheet that is covered with a piece of parchment paper, and greased with some oil. Spread the batter until even and about 1/4 inch thick. I lifted the pan about an inch off the counter and dropped several times which helped smooth and even my batter. 

Bake for 10 minutes, then carefully flip. Bake for another 5 minutes or until done.


Cut into as many pieces as you would like, depending on how large you want your sandwiches. 12 was my choice. Wrap in the parchment and throw in the fridge.

For the final piece of this delicious puzzle, we're going to make a grape chia jam. Take enough black seedless grapes to cover the bottom of a heavy pan. I used my dutch oven. Turn heat to medium high and heat grapes. I used a potato smasher to crush all the grapes, releasing their juice. Bring to a soft boil, then strain to leave just the juice remaining. Transfer back to the pot and bring to a boil, after adding 2 tablespoons of honey

After boiling for about 2 minutes. transfer the juice to a bowl and mix in 2 tablespoons of chia seeds.

Refrigerate for about an hour and check to see if chia has soaked up all the juice. If it is still too thin and liquid-y add another tbsp of chia and wait another hour. 


When chia jelly is finished, slather on a thick layer of the banana nut mix onto half of your "bread" pieces, and jelly on the other half.


Pair together and freeze for about an hour or until they have reached desired freeze level.

Posted in baking, chia, paleo, primal, recipe



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