I'm so excited about this recipe! I've had healthy ice cream sandwiches in the past, and while they were absolutely delicious, they were also very pricey! I knew that I could make some myself, and bump up the nutritional content even more!
For these I made a raw brownie type cookie layer adding super foods such as Maca, Raw Cacao Powder, and Four Sigmatic's amazing superfood blend. It has a bunch of different mushrooms such as reishi in the blend.
The ice cream itself is coconut based with creamy peanut butter added to it. This recipe is a great starting point to tweak and create all new variations. I'm already brainstorming lots of different combinations!
Here's how you make them:
First things first, pop that ice cream maker bowl into the freezer the night before you want to make this ice cream, it has to be frozen solid before making the ice cream or it wont work! Trust me, I was too impatient once and tried to make this when the bowl still had some water jiggling around. It didn't work at all!
Make your cookie base first-
Add your nuts to a food processor and process until broken up into crumbs. Next add your dates and process until well combined with your nuts. Then add the rest of the ingredients except the water. Process until all combined. Look at the mixture and determine if it needs water or not. If it does, add about 1 tablespoon at a time processing in between, until it is holding together easy.
Remove from the processor bowl and dump the mixture onto a 9x6 cookie sheet or pan that is lined with parchment paper. Wet your hands and press the cookie mixture into the pan until level and flat. Pop that into the freezer to harden!
For the ice cream-
Combine your coconut milk and maple syrup into a pot and heat until the coconut milk has melted and is smooth. Add your peanut butter and blend with an immersion blender. You can also transfer to a blender if you don't have an immersion blender. Once its all blended and smooth, add your vanilla extract.
Pop the mixture into the refrigerator until cooled down.
Once your ice cream bowl is frozen solid, and your ice cream base is nice and cold, add your base to your ice cream maker and start churning. For me it took less than 10 minutes. Once its thick like soft serve, add your chocolate chips and mix until combined throughout.
Once your cookie base is frozen and stiff, take it out of the freezer and cut it in half. Pile up your delicious peanut butter ice cream on top of one half of your cookie base, smoothing the top and trying to keep it from spilling out the sides. Top with the other half of your cookie base, wrap the remaining parchment paper over the big ice cream sandwich and pop it back in the freezer over night until hardened.
The next day take it out of the pan and cut into equal parts. I got 8 ice cream sandwiches out it after trimming the sides.