Lauren’s Raw Ice Cream Sandwiches
Lauren’s Raw Ice Cream Sandwiches might be a good recipe to expand your dessert collection. This recipe serves 4 and costs $1.82 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 380 calories, 6g of protein, and 20g of fat per serving. This recipe is liked by 176 foodies and cooks. If you have water, vanillan extract, medjool dates, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a solid spoonacular score of 60%. Try Crushing On Lauren Brennan of Lauren’s Latest, a Giveaway and Chocolate Cream Pie, Patriotic Ice Cream Sandwiches, with Red Velvet Shortbread Stars & Cheesecake Ice Cream, and Easy Chocolate Vanillan Ice Cream Cake (with ice cream sandwiches) for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
1 avocado (be sure to use one that's completely green inside for the best flavor)
3 tablespoons cocoa powder
2 tablespoons coconut oil
1/2 teaspoon freshly squeezed lemon juice
2 tablespoons maple syrup
9 - 10 Medjool dates (about 6 ounces)
1/2 cup gluten-free oats (substitute another nut such as pecans if paleo)
1/2 cup pumpkin seeds
1/8 teaspoon salt
1/4 plus 1/8 teaspoon sea salt
1 teaspoon vanilla extract
4 teaspoons water
Equipment:
food processor
Cooking instruction summary:
Using a food processor fitted with a steel blade, process the pumpkin seeds and oats into a meal. Remove and set aside.Add the dates to the food processor and process until they resemble a paste.Add back the pumpkin seed layer along with the cocoa powder, coconut oil, vanilla extract, and sea salt. Process until well combined, adding the water a little at a time to create a dough.Form the dough into eight cookie-shaped disks. It's helpful to moisten your hands with water for this step.Put the disks on a plate covered with waxed paper and set in the freezer while making the filling.Process the avocado, coconut oil, maple syrup, vanilla extract, lemon juice, and salt until smooth.Divide the ice cream between four of the eight cookies.Top with the remaining four cookies and press them together lightly, making sure not to squeeze the filling out. Freeze the sandwiches for 4 to 8 hours before serving.
Step by step:
1. Using a food processor fitted with a steel blade, process the pumpkin seeds and oats into a meal.
2. Remove and set aside.
3. Add the dates to the food processor and process until they resemble a paste.
4. Add back the pumpkin seed layer along with the cocoa powder, coconut oil, vanilla extract, and sea salt. Process until well combined, adding the water a little at a time to create a dough.Form the dough into eight cookie-shaped disks. It's helpful to moisten your hands with water for this step.
5. Put the disks on a plate covered with waxed paper and set in the freezer while making the filling.Process the avocado, coconut oil, maple syrup, vanilla extract, lemon juice, and salt until smooth.Divide the ice cream between four of the eight cookies.Top with the remaining four cookies and press them together lightly, making sure not to squeeze the filling out. Freeze the sandwiches for 4 to 8 hours before serving.
Nutrition Information:
covered percent of daily need
