Chocolate and Vanilla Ice Cream Sandwich

Danielle Breiner
@danishealthyeats
Total
15min
Prep
15min

Sandwich Base Ingredients

  • 1 scoop Chocolate Ka’Chava
  • 1 cup oat flour
  • 1/2 cup cacao powder
  • 1/3 cup + 2 tbsp almond butter or other nut butter
  • 1/2 cup packed medjool dates
  • 3-4 tbsp maple syrup
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1-2 tbsp water, as needed

Ice Cream Ingredients

  • 1 scoop Vanilla Ka’Chava
  • 1 1/2 cups cashews
  • 2/3 cup coconut cream *solid white cream from the top of a can of full-fat coconut milk
  • 1/3 cup maple syrup or honey
  • 1/3 cup coconut milk *from the can of coconut milk. The liquid!
  • 1 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil, melted
  • Pinch of sea salt

How to make - Cookie Layers

  1. Pro tip: Soak the cashews prior to using!
  2. Add all of the dough ingredients besides the milk or water to a food processor, processing until everything comes together. The mixture shouldn't quite be a dough yet
  3. Gradually add 1 tbsp water at a time, as needed, until a smooth dough forms. It shouldn't be sticky, but rather form a nice, smooth dough that holds together easily
  4. Grab a bread loaf pan and line it with parchment paper, pressing half of the dough into the bottom of the pan, evenly and firmly
  5. Using the parchment paper, remove it from the pan. Fold the parchment paper over the dough and place it in a flat place in the freezer. This is going to be the top cookie layer for the ice cream sandwiches
  6. Place another piece of parchment paper into the loaf pan and do the same with the remaining dough. Leave this layer in the pan

How to make - Ice Cream

  1. Next, make the ice cream filling by blending everything together in a high powered blender until smooth
  2. Pour the ice cream mixture over the bottom cookie layer
  3. Place the pan in the freezer for 2-3 hours until it's firm enough to press the other cookie layer over top. I like to play them back in the freezer for another hour or two - overnight
  4. Once it's set, place the other cookie layer on top, gently press it down onto the ice cream layer to ensure it all sticks and stays together
  5. Remove from the pan and slice into bars. Store the individual bars in an air-tight container in the freezer
  6. Enjoy!