Ice Cream Sandwiches 🍦

Ingredients

Cookie:

1 cup dates , pitted. Preferably Medjool

3/4 cup coconut flour

1/2 cup almond flour

1/4 cup dairy-free chocolate chips , like Enjoy Life, melted

1/4 cup cocoa powder1

1/2 teaspoons vanilla extract

Pinch salt1 1/2+ tablespoons water , depending on how wet or dry your dates are

Chocolate Chip Nice Cream:

3 medium bananas , sliced and frozen

1/2 cup coconut cream , from a can

1-2 tablespoons pure maple syrup

1/2 teaspoon almond extract

Chocolate Shell for Dipping:

1 cup dairy-free chocolate chips , like Enjoy Life

1/4 cup refined coconut oil

1/2 teaspoon vanilla extract

Equipment Needed

food processor

parchment paperloaf

pan

baking sheet

Instructions

Chocolate Cookies

1. In the bowl of a food processor, add dates. Process until dates are smooth - they will form a ball. Add almond and coconut flours and process until mixture is uniform. Then add melted chocolate chips, cocoa powder, vanilla extract, and pinch of salt and process until well incorporated and uniform. Add about 1 1/2 tablespoons of water to moisten the mixture, if necessary; mixture should be moist and crumbly, resembling potting soil. You might need to add a bit less water or a bit more, all depending on how moist your dates are to start with.

2. When mixture is moist but still crumbly, turn out from bowl of food processor and divide into two even portions: about 250g (or about 1 cup) per portion. Press one half into bottom of parchment-lined loaf pan and freeze for 15 minutes. Keep other half of cookie mixture at room temperature.

Chocolate Chip Nice Cream

1. Place frozen banana slices, coconut cream, and maple syrup in clean bowl of food processor and process until very, very smooth (a high-speed blender also works). Scrape out of bowl or blender and stir in chocolate chips. Spoon on top of chilled cookie layer (in loaf pan) and return to freezer.

2. Freeze for 2 hours, stirring every half hour or so, to prevent ice forming.

Ice Cream Sandwiches

1. Once nice cream is totally frozen, press the remaining half of cookie mixture on top of frozen nice cream layer. Return to freezer and freeze until solid, about 30 minutes to an hour.

Chocolate Shell for Dipping

1. In a medium microwave-safe bowl, combine chocolate chips, coconut oil, and vanilla extract. Microwave one minute, then stir very well. Continue microwaving in 30-second bursts, stirring very well in between bursts, until totally melted and smooth. Alternately, melt the chocolate shell ingredients over a simmering double boiler.

2.Pour melted chocolate mixture into a medium bowl that's not too wide, allowing the mixture to come up at least halfway.

3. Once ice cream sandwiches are frozen, lift out using the parchment overhanging the sides of your loaf pan. Cut into about 8 equal cubes. Holding on corner, dip ice cream sandwich cubes into melted chocolate mixture, letting excess drip off. Place on parchment-lined baking sheet and repeat with remaining cubes. Once all cubes are dipped, return baking sheet to freezer to harden for about 10 minutes.

Recipe Notes

These keep for quite a while in an airtight container in the freezer!

To make these raw vegan, simply substitute raw chocolate for the standard chocolate chips.

Recipe Credit/s: 40 Aprons