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Gluten-Free Tropical Nice Cream Sandwiches

Coated in toasted coconut and stuffed with sweet and creamy Pineapple Banana Coconut Nice Cream, these Gluten-free Tropical Nice Cream Sandwiches are a deliciously easy way to beat the heat. Blend up a shareable 12-serving batch to treat a crowd or let the taste of summer linger one, refreshingly cool portion at a time. Either way, this dreamy dairy-free, frozen, gluten-free dessert offers all the real-thing joy you can fit between two slices of Little Northern Bakehouse Sweet Hawaiian Wide Slice or White Wide Slice bread. Serves 12

    Ingredients for the Pineapple Banana Coconut Nice Cream

    • 3 medium/large bananas, broken into 1 – 2-inch chunks
    • 1 cup coconut beverage
    • 1 can (400 ml / 13.5 fl oz) coconut cream (include entire contents of can)
    • 3 cups frozen pineapple chunks
    • 2 Tbsp agave nectar

    Ingredients for the Gluten-Free Tropical Nice Cream Sandwiches

    • 2 loaves Little Northern Bakehouse Gluten-Free White Wide Slice or Gluten-Free Sweet Hawaiian Wide Slice bread (24 slices)
    • 1 cup toasted coconut, flaked or crumbled

    Instructions for the Pineapple Banana Coconut Nice Cream

    1
    Line a 9 × 13-inch baking dish with parchment paper.
    2
    Gather all the Pineapple Banana Coconut Nice Cream ingredients and combine them in high-powered blender or food processor.
    3
    Blend or process on low speed until the Pineapple Banana Coconut Nice Cream becomes thick and creamy (time will vary depending on your blender or food processor. Scrape down the sides as needed to ensure a smooth consistency).
    4
    Pour Pineapple Banana Coconut Nice Cream mixture into your parchment-lined baking dish.

    To assemble the Gluten-free Tropical Nice Cream Sandwiches:

    5
    Remove Pineapple Banana Coconut Nice Cream from freezer 10 – 20 minutes before you wish to assemble your sandwiches. (A little thawing makes it easier to slice).
    6
    In the meantime, toast 24 pieces (2 slices per Tropical Nice Cream Sandwich) of Little Northern Bakehouse White Wide Slice or Sweet Hawaiian Wide Slice bread. (This recipe makes enough Pineapple Banana Coconut Nice Cream for 12 gluten-free Tropical Nice Cream Sandwiches. If that’s more than you need, toast only enough bread to make the number of sandwiches you can enjoy in one sitting. Wrap or cover remaining portions of Pineapple Banana Coconut Nice Cream and store in the freezer so you’re ready for another round of Gluten-free Tropical Nice Cream Sandwiches in moments!)
    7
    Slice Pineapple Banana Coconut Nice Cream into 12 even squares.
    8

    Cut the crusts off each slice of toasted bread and slice each piece into squares that are the same size as (or slightly larger than) the squares of Pineapple Banana Coconut Nice Cream you cut.

    9

    Sandwich 1 slice of Pineapple Banana Coconut Nice Cream between 2 slices of toasted gluten-free bread.

    10

    Dip or roll each side of your assembled Gluten-free Tropical Nice Cream Sandwich into the toasted coconut.

    11

    Serve and enjoy!

    This recipe is brought to you by:

    Little Northern Bakehouse

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