ICE CREAM SANDWICHES (gluten-free, dairy-free, refined sugar-free)✨ creamy vanilla ice cream between two layers of fudgy, raw chocolate sandwich cookies = summer dessert heaven! Testing this recipe brought me back to summers by the pool growing up when my parents would buy us ice cream sandwiches at the pool snack shack. These healthier ice cream sandwiches are childhood summer bliss in a bite!
Ingredients:
3/4 cups cashew butter*
3/4 cups soft pitted dates, loosely packed (about 8 large dates)
1/4 cup coconut sugar
1/4 cup raw cacao powder
2 tablespoons almond flour
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
your favorite dairy-free vanilla ice cream
Directions:
Line a loaf pan (mine is 8.5″ x 4.5″) with parchment or wax paper and set aside
Add all of your ingredients except the ice cream to a food processor and pulse until well combined. The texture will be like thick, sticky sand.
Divide the mixture in two and press one half of the mixture into your prepared loaf tin until its in an even layer.
Freeze for 20 minutes then remove the cookie layer from the loaf tin, using a knife to loosen up the edges first. Keeping this layer on the parchment paper, place it on a plate and return it to the freezer.
Make your second layer by following the same steps as the first: press the remaining half of the mixture into your prepared loaf tin until its in an even layer and freeze for 20 minutes.
While this layer freezes, place your ice cream in the fridge to soften.
Once both layers have frozen, add your ice cream layer by scooping your softened ice cream into a 3/4 – 1 inch thick layer. Remove your first cookie layer from the freezer, peel the parchment off, and layer it on top of the ice cream. Return the loaf tin to the freezer and freeze overnight or at least 6 hours.
Slice**, serve, and enjoy!
*You can sub another nut butter but cashew has the most mild flavor and resulted in the best taste experience
**If your ice cream sandwiches have been frozen overnight, allow them to sit at room temperature for 5-7 minutes before slicing into them. If they have been left for multiple nights, place them in the fridge for 20 minutes prior to serving.
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