Summer is over, but that doesn’t mean you can’t still enjoy cool homemade treats! These berrylicious vegan ice cream sandwiches are naturally gluten-free, dairy-free, and refined sugar-free, which makes it one of the healthier ice cream sandwich recipes out there.
BISCUITS (makes 8):
- ¾ cup (90g) pecans (preferably activated (soaked)) ¾ cup (120g) almonds (preferably activated)
- ½ cup (100g) activated buckwheat groats
- ¾ cup (75g) desiccated coconut
- ½ cup (60g) cacao powder
- ⅓ cup (50g) coconut sugar
- 4 medjool dates, pitted
- 1 tbsp Raw (Peruvian Power) Protein powder
- ¾ cup (185ml) melted coconut oil
ICE CREAM (makes 1 litre)
- 1 cup (150g) cashews (soaked 6 hours, rinsed & drained)
- 3 cups (375g) frozen raspberries, defrosted
- 1 ½ cups (375ml) coconut cream
- ⅓ cup (80ml) melted coconut oil
- ½ cup (80g) coconut sugar
- 2 tbsp Berry powder
- ½ cup (60g) cacao powder
- ¼ cup (60ml) melted cacao butter
- ¼ cup (60ml) melted coconut oil
- 2 tbsp coconut nectar (or liquid sweetener of choice)
- 1 tsp vanilla bean powder (optional)
- To make biscuits, blend all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over process as you want a little texture.
- Turn mixture onto a tray lined with non-stick baking paper and shape into two disks – mixture will be quite sticky. Cover in plastic wrap and freeze for 10 minutes until firm.
- Place non-stick baking paper on the kitchen bench and roll out one disk of mixture to 5mm thick. Using a 7cm-diameter cookie cutter or metal ring mould (see note below) cut out 8 biscuits. Place biscuits on a tray lined with non-stick baking paper and freeze.
- Lightly grease eight 7cm-diameter 4cm-high metal ring moulds (see note below). Cut out 8 biscuits, leaving them in the base of each mould. Transfer moulds onto a tray lined with non-stick baking paper and press around the edge of biscuit base to ensure there are no gaps – otherwise ice cream will leak out. Freeze while you prepare ice cream.
- To make ice cream, blend all ingredients in a high-speed blender until completely smooth.
- Pour ice cream mixture into moulds over biscuit base, leaving 5mm at the top. Place biscuit on top and press down to sandwich together. Cover tray with plastic wrap and freeze for 5-6 hours until set.
- Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
- To make chocolate coating, mix all ingredients in a bowl until well combined. Transfer into a small deep bowl and partly dip each ice cream sandwich in the chocolate. Place on a tray lined with non-stick baking paper and freeze for 15 minutes until chocolate is set. Pour left over chocolate onto a plate lined with non-stick baking paper and freeze until set. Break into shards and enjoy as an extra treat.
- Store ice cream sandwiches in an airtight container in freezer. Remove from freezer 10 minutes before eating to soften slightly.
Metal ring moulds are available from specialist kitchenware shops. Alternatively, you can freeze the ice cream mixture in a large baking tin and use a cookie cutter dipped in hot water to cut out circles of ice cream, then sandwich between two biscuits and freeze until firm.
We used coconut sugar as the sweetener for this recipe – but you can use whatever sweetener you prefer. Liquid sweetener will also work.
Find more of Bree’s recipes on @ourholistickitchen.