Healthy Vegan Ice Cream Sandwiches
Ingredients
The cookies
-
1
cup
dates, pitted
-
¾
cup
coconut flour
-
½
cup
almond flour
-
¼
cup
dairy-free chocolate chips, melted
-
¼
cup
cocoa powder
-
1 ½
teaspoons
vanilla extract
-
1
pinch
salt
-
1 ½+
tablespoons
water
The nice cream
-
3
medium
bananas, sliced and frozen
-
½
cup
coconut cream
-
1-2
tablespoons
pure maple syrup
-
½
teaspoon
almond extract
-
1
cup
dairy-free chocolate chips
-
¼
cup
refined coconut oil
-
½
teaspoon
vanilla extract
The chocolate shell
-
1
cup
dairy-free chocolate chips
-
¼
cup
refined coconut oil
-
½
teaspoon
vanilla extract
Instructions
- Process dates in a food processor until smooth and form a ball.
- Add almond and coconut flours, then process until uniform.
- Incorporate melted chocolate chips, cocoa powder, vanilla extract, and salt.
- Moisten the mixture with water until it resembles crumbly potting soil.
- Divide the mixture in half and press one half into a parchment-lined loaf pan, then freeze for 15 minutes.
- In a clean food processor, blend frozen banana slices, coconut cream, and maple syrup until smooth.
- Stir in chocolate chips and spoon the mixture onto the chilled cookie layer, then freeze for 2 hours.
- Once the nice cream is frozen, press the remaining cookie mixture on top and freeze until solid.
- Melt chocolate shell ingredients in a microwave or double boiler until smooth.
- Dip frozen ice cream sandwich cubes into the melted chocolate and place on a parchment-lined baking sheet to harden.
Nutrition Facts (estimated)
Servings
8
Calories
405
Total fat
27g
Total carbohydrates
43g
Total protein
6g
Sodium
31mg
Cholesterol
0mg
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