CHOCOLATE CHERRY ICE CREAM SANDWICHES

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

Just fresh fruit and some buckwheat groats make these creamy sweet ice cream sandwiches RAW, VEGAN, GLUTEN-FREE and pretty low in fat. Eat these whenever you want. Breakfast, snack, lunch, dinner.

SERVES:   3-4

PREP TIME:  20 -30 Minutes + Setting Time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

Cookie:

  • 1/2 Cup Buckwheat Groats (Soaked for 30 minutes then rinsed)

  • 1/2 Cup Dates

  • Pinch of Himalayan salt

Ice Cream:

  • 3-4 Frozen Bananas

  • 1 Cup Pitted Cherries

  • 1-2 Tbs Almond Butter

  • 1/2 Tsp Vanilla Bean (or vanilla extract)

Chocolate:

  • 3 Tbs Carob Powder (or cacao/cocoa powder)

  • 3 Tsp Maple Syrup

  • Water, as needed

 EQUIPMENT 

Vitamix or Blender of Choice

Food Processor

DIRECTIONS

To make the cookies: Pulse the buckwheat and dates together in food processor until they become a rough dough. If it’s too crumbly, add more dates or some water. Add the salt. Shape into cookies and leave in the fridge*.

To make the ice cream: Blend everything – except a 1/2 cup of the cherries – until smooth. If you need to, add some water or coconut milk. Stir the remaining cherries in by hand. Cherry chunks. our into an ice cream maker and follow its instructions or if you don’t have an ice cream maker (like me): pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.

To make the chocolate: Stir everything together until smooth, adding enough water to get a chocolate sauce consistency. If you want, add some coconut oil and salt.

Assembly*: Spoon some chocolate onto each cookie, then scoop some ice cream onto half the cookies, and make them into sandwiches by putting the remaining half on top of the ice cream scoops.

*Or if you want to do it exactly how I did it: get a few different cookie cutters and when you have the cookie dough ready, using half the dough, press a little bit into the bottom of each cookie cutter; don’t take off the cookie cutters. When you have the chocolate ready, spoon a little on top of each cookie (still inside the cookie cutters), then scoop on some ice cream, spoon on a little more chocolate, then let them get solid in the freezer and press on the remaining cookie dough. I feel like I did a bad job explaining that but oh well.

 
Stacey Christie