These ice cream sandwiches make for the perfect summertime treat. Creamy, dairy-free vanilla ice cream sandwiched between two raw chocolate cookies, dipped in patriotic sprinkles. Celebrate with this healthier sweet treat!
Yields: 4 sandwiches (this may vary depending on size of mold used)
Prep Time: 15 minutes
Freeze Time: Overnight for ice cream cubes, 1 hour to firm up after blending
- 2 cans full fat coconut milk
- ¼ cup almond milk
- ½ cup agave
- 1 tsp vanilla
- 1 cup pecans
- 1 cup almond flour
- 1 cup almond pulp
- ½ cup cacao powder
- 4 Tbsp coconut nectar
- 2 Tbsp coconut oil
- Pinch of salt
Red, white, and blue sprinkles, for garnish
To a mixing bowl, add coconut milk, almond milk, agave, and vanilla, and mix well. Transfer mixture into 2 ice cube trays, and store in the freezer overnight.
When ready, blend ice cubes in a high-speed blender (scraping down the sides of the blender as needed), and transfer the creamy mixture into square silicone molds. Place in freezer for at least 1 hour to firm up.
While the ice cream is firming up, add pecans to a food processor and pulse until flour-like. Add almond flour, almond pulp, and cacao powder, and pulse again until mixed. Add coconut nectar, coconut oil, and salt, and continuously process again until dough-like. It should stick together!
Transfer sandwich “dough” to a baking sheet, and flatten it out using a rolling pin (or the bottom of a flat glass).
Using a square-shaped cookie cutter same in size to the square molds, cut into square shaped “cookies”. To make 4 complete ice cream sandwiches, cut 8! You may have to keep rolling out/flattening the mixture a few times to get 8. Transfer to freezer until ready to serve.
When ready, remove ice cream from the molds, and sandwich them between two chocolate “cookies”. Dip each side in red, white, and blue sprinkles, and enjoy!