Oaty Cookie Strawberry ‘Nice Cream’ Sandwiches

Oaty Cookie Strawberry 'Nice Cream' Sandwiches Oaty Cookie Strawberry 'Nice Cream' Sandwiches

Both the nice cream and cookies are gluten and refined sugar free, using only a little honey or maple syrup for sweetness.

6 people 25 minutes 15 minutes


For the Cookies

  • 2 large Banana (about 325g)
  • 50 g Dried Apricots finely chopped
  • 0.5 tsp Ground Ginger
  • 2 tbsp Honey or maple syrup
  • 200 g Rolled Oats gluten-free if necessary
  • 50 g SuperValu Ground Almonds
  • 50 ml SuperValu Sunflower Oil or light-coloured olive oil, or melted coconut oil

For the Nice Cream

  • 1 tbsp Honey or maple syrup
  • 75 g Low Fat Natural Yogurt
  • 400 g SuperValu Strawberries hulled and frozen


  1. Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  2. To make the cookies, peel the banana and mash in a large bowl. Add the apricots, oil, honey and ginger, blending them well. Add the oats and almonds and stir until well mixed. The mixture should stick together when squeezed.
  3. Shape into 12 balls and flatten into cookies with a 7cm diameter, arranging them on the baking sheet as you go.
  4. Bake in the oven for 25 minutes, until just firm and golden. Transfer to a wire rack and leave to cool completely.
  5. To make the nice cream, place the frozen strawberries, yogurt and honey in a food processor or blender and blitz until really smooth. Blend for as little time as possible or it may become too soft. It should have an ice cream or frozen yogurt consistency and can be served straight away like this. However, for a firmer finish or if you’re not ready to serve, transfer to a plastic container, cover and freeze.
  6. To serve, sandwich a scoop of nice cream between two cookies and enjoy straight away.

TIP - Use raspberries instead of strawberries if preferred. 

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