Another great ice cream sandwich recipe for the books! I'm on a roll and feeling super inspired to make healthy desserts; adding adaptogens and superfoods whenever it fits well.
Here I added Maca and Ho Shou Wu. Both are adaptogens, balance hormones, as well as boost that sex drive!
These are completely vegan with an even more nutritious raw cookie base. How is it even more nutritious? Well I activated the cashews almost to the point of sprouting, to make them easier to digest and in order to get the full nutrients they offer.
*Simply add your cashews to a big bowl with 1 teaspoon of salt. Cover with filtered water and let them sit overnight covered. The next day drain and rinse. Done!
For this recipe I cut corners by buying vanilla coconut milk ice cream, but you can easily follow my Peanut Butter & Chocolate Ice Cream Sandwich recipe but just omit the peanut butter in the ice cream base :)
For the Glaze:
For the Filling:
First, make sure you soak your cashews the night before, or at least 8 hours (instructions for soaking are found above in the description).
Add your soaked nuts and dates to a food processor and process until finely chopped and combined. Then add your oats, vanilla, maca, and ho shou wu. Process well until completely combined. You want the mixture to be rather soft and easily stuck together. If not, add some water, 1 tablespoon at a time, until fairly moist but not soggy.
Press evenly out on a 9x6 pan covered with parchment paper. I like to wet my hands when doing this as it prevents the cookie from sticking to my hands. My cookie base usually comes out to be 1/2 inch thick.
Pop into the freezer to harden...it usually takes 3-4 hours.
Before assembling your ice cream sandwiches, take out your ice cream and let it soften a little (about 20 minutes). Meanwhile simply make your glaze by melting your coconut oil, vanilla extract, and maple syrup in a small pot. Once melted, take out your cookie from the freezer and pour the glaze over the cookie, evenly distributing it. Pop back in the freezer to harden while your ice cream softens.
Once both are ready, cut your cookie in half, flipping both pieces over so that the glaze is on the outside of the ice cream sandwich. Fill one side of your cookie with ice cream, not being afraid to pile the ice cream up high. Then top with the other cookie piece, glazed side up. Press down a little, then pop back in the freezer for a few more hours until firm.
Once firm, take them out of the freezer, slice them up, and enjoy! I like to store mine individually wrapped in parchment paper in a big Ziploc bag in the freezer.
Makes about 8
recipe adapted from This Rawsome Vegan Life