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I love ice cream any time of the year... and even more if it is in between two delicious cookies! These cuties are gluten-free, dairy free and almost 100% raw. Enjoy them out doors on a sunny day, or in doors out of the heat.

Almost Raw Ice Cream Sandwiches [Vegan, Gluten-Free]

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Ingredients

Chocolate Cookies:
  • 1 cup raw almonds
  • 1 ¼ cup walnuts
  • 1 cup cacao powder
  • 2 cups pitted dates
  • 1/2 teaspoon vanilla extract
  • pinch of cinnamon
  • pinch of salt
Peanut Butter-Chocolate Chip Ice Cream:
  • 1/4 cup soaked cashews
  • 1/4 cup water
  • 1 tablespoon coconut butter
  • 1/4 cup peanut butter
  • 3 tablespoons agave
  • 1/2 teaspoon salt
  • 1/4 cup chocolate chips
Peanut Butter-Strawberry Ice Cream:
  •  2 frozen bananas
  • 1 cup strawberries
  • 1/4 cup peanut butter
  • 1 tablespoon agave
  • 1/4 teaspoon salt
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Preparation

Chocolate Cookies:
  1. Place the nuts in a blender or food processor and process until they reach flour consistency. Add dates and blend until well combined. Then, add cacao powder and salt and continue to blend.
  2. On a pan lined with parchment paper, pour the mixture in and spread it evenly. Let it cool in the freezer for about 30 min. Cut into rounds with cookie cutters.
Peanut Butter-Chocolate Chip Ice Cream:
  1.  Blend all ingredients together until smooth. Place the mixture in a bowl and add the chocolate chips. Stir gently with a spoon and pour the mixture in an ice cream maker. If you don’t have ice cream maker, no worries! Place mixture in a plastic container and freeze, stirring it with a spoon every 30 minutes to break down the crystals. You could also place the mixture in an ice cube mold and let it freeze until hard. Then, blend ice cream cubes right before serving.
Peanut Butter-Strawberry Ice Cream:
  1.  Blend all ingredients together until smooth. Place the mixture in an ice cream maker.
Assembly:
  1.  Once the cookies and ice cream are ready, scoop ice cream onto one cookie and press the other on top. Enjoy!!!
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