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Raw Ice Cream Sandwiches [Vegan, Gluten-Free]

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Who would have thought that ice cream sandwiches could be made raw!? Using nuts and dates as the base for the cookie, and a tasty raw banana ice cream in between, these are better than the real thing. I got a little bit wild and took things up another notch by dipping these bad boys in raw chocolate sauce, too!

The best part about these raw ice cream sandwiches is that they contain no gluten, dairy, or refined sugars. Have you looked at the ingredients on a packaged ice cream sandwich? Yuck. It can be really scary. With this recipe, you can feel good about your sweet summer treat!

Raw Ice Cream Sandwiches [Vegan, Gluten-Free]



  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup medjool dates, soaked for 5 minutes in water
  • 1/4 cup raw cacao powder
  • 2 Tbsp water
  • 1 tsp vanilla extract, or seeds of 1 vanilla bean
  • a pinch of himalayan pink salt or sea salt

Banana Ice Cream

  • 3 frozen bananas, cut in chunks
  • 1/4 cup cashews
  • 1/4 cup coconut syrup/maple syrup/agave
  • 1 Tbsp coconut oil
  • a pinch of himalayan pink salt or sea salt

Dipping Chocolate

  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut syrup
  • 2 Tbsp raw cacao powder
  • a pinch of himalayan pink salt or sea salt


  1. Cookies: Process all ingredients together in a food processor until mixture starts to ball up. You want the mixture to be smooth, but have chunks of nuts in it. Remove from food processor and roll out into a 1/2 inch thick layer. Freeze 30 minutes. Cut out cookie shapes with a cookie cutter. I used a 2-3 inch round cookie cutter. Place back in freezer as you prepare the rest.
  2. Banana filling: Process all ingredients in food processor until smooth. Place in freezer.
  3. Dipping Chocolate: Mix all ingredients together until smooth. Take two cookies, and sandwich a scoop of banana ice cream between them. Place in freezer until hardened. Prepare chocolate mixture, and dip frozen sandwiches into them. I like to cover just half the sandwich in chocolate. Place back in freezer. You may let the chocolate harden and then re-dip for a thicker layer. Enjoy!





Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.



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