They turned out exactly as I had hoped. Soft chocolate pieces holding together raw, dairy-free ice cream. In fact, I used three different kinds of ice cream for these guys. Banana soft serve, olive oil, and vanilla caramel. Each one is unique and delicious in it’s own special way… AW SO SWEET (literally).
My boyfriend liked them so much that he tried to eat them all but I was able to stop his beastly manner and satisfy his sweet tooth with just one. Must save the rest for my family! And… myself.
Chocolate & Vanilla Ice Cream Sandwiches: makes 8-10, depending on the size
- 1 cup buckwheat groats, preferably soaked in water for 1-3 hours
- 1/4 cup cacao powder
- 1/4 cup raw pumpkin seeds
- 1/2 teaspoon cinnamon
- 3 tablespoons hemp seeds
- 1 cup dates, or more as needed
- 2 tablespoons nut butter (optional)
To make the crust: pulse the dry ingredients in your food processor until it’s like a rough flour. Add the rest of the ingredients and process until it forms a ball or clumps together.
Using half the crust mixture, press into the bottom of cookie cutter molds or whatever else you want to use. Scoop softened ice cream into each one and then set in the freezer for an hour or so, until the ice cream is hard again. Press on the remaining half of the crust mixture. Let them set in the freezer for 30 more minutes and then push them out of the molds, gently. Enjoy!