These tropical ice cream sandwiches combine fruity mango and coconut in a creamy vegan ice cream sandwiched by cashew cookies! This recipe is five ingredients, vegan, gluten-free, raw, and refined sugar-free!

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

Advertisement

Serves

8-10

Cooking Time

20

Ingredients

Mango Coconut Ice Cream:
  • 7 ounces (half a can) coconut milk, chilled in fridge overnight
  • 1 mango, diced and frozen
Cashew Cookies:
  • 2 cups raw cashews
  • 2 cups pitted dates
  • 3 tablespoons maple syrup
Advertisement

Preparation

  1. Pulse cookie ingredients in a food processor until homogenous.
  2. Spread mixture out on parchment paper using a rolling pin or hands and cut out circles using cookie cutters or a glass.
  3. Place cookies in freezer.
  4. Combine frozen mango and coconut cream (chilled coconut milk) in the food processor until smooth and creamy. If too liquidy, freeze until the ice cream sets.
  5. Using a cookie scoop, sandwich ice cream between cookies and set to chill in freezer.
Advertisement


Advertisement