Berrylicious Ice Cream Sandwich
This delicious and healthy dessert will quickly turn into a household favourite.
Our Holistic Kitchen
2016-01-20
This delicious and healthy dessert will quickly turn into a household favourite.
No baking is required to make these Berrylicious Ice Cream Sandwiches. Boosted with antioxidants thanks to the Bare Berries and Organic Raw Peruvian Cacao, they're great for strengthening the immune system and promoting skin and hair health.
Metal ring moulds are available from specialist kitchenware shops. Alternatively, you can freeze the ice cream mixture in a large baking tin and use a cookie cutter dipped in hot water to cut out circles of ice cream, then sandwich between two biscuits and freeze until firm.
We used coconut sugar as the sweetener for this recipe – but you can use whatever sweetener you prefer. Liquid sweetener will also work.
Sugar free | Gluten free | Vegan Option
Recipes
Berrylicious Ice Cream Sandwich
8
20 min
min
20 min
Ingredients
For the biscuits
- 90 gramPecans
- 120 gramAlmonds
- 100 gramactivated buckwheat groats
- 75 gramdesiccated coconut
- 60 gramBare Blends Organic Raw Cacao Powder
- 50 gramcoconut sugar
- 4 Organic Medjool Dates, pitted
- 1 tablespoonCacao & Cinnamon Plant Protein
- 185 millilitremelted coconut oil
Ice Cream
- 1 cupOrganic Raw Cashews (soaked 6 hours, rinsed & drained)
- 3 cupfrozen raspberries, defrosted
- 375 millilitrecoconut cream
- 80 millilitremelted coconut oil
- 80 gramCoconut sugar
- 2 tablespoonBare Berries
Chocolate Coating
- 60 gramRaw Cacao Powder
- 60 millilitremelted cacao butter
- 60 millilitremelted coconut oil
- 2 tablespooncoconut nectar (or sweetener of choice)
- 1 teaspoonvanilla bean powder (optional)
Directions
- 1. To make biscuits, blend all ingredients in a food processor until crumbly and mixture starts to stick together – don’t over process as you want a little texture.
- 2. Turn mixture onto a tray lined with non-stick baking paper and shape into two disks – mixture will be quite sticky. Cover in plastic wrap and freeze for 10 minutes until firm.
- 3. Place non-stick baking paper on the kitchen bench and roll out one disk of mixture to 5mm thick. Using a 7cm-diameter cookie cutter or metal ring mould (see note below) cut out 8 biscuits. Place biscuits on a tray lined with non-stick baking paper and freeze.
- 4. Lightly grease eight 7cm-diameter 4cm-high metal ring moulds (see note below). Cut out 8 biscuits, leaving them in the base of each mould. Transfer moulds onto a tray lined with non-stick baking paper and press around the edge of biscuit base to ensure there are no gaps – otherwise ice cream will leak out. Freeze while you prepare ice cream.
- 5. To make ice cream, blend all ingredients in a high-speed blender until completely smooth.
- 6. To make ice cream, blend all ingredients in a high-speed blender until completely smooth.
- 7. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
- 8. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
- 9. Remove ice cream sandwiches from freezer and set aside for 5 minutes to soften slightly. Remove from moulds and return to freezer while you prepare chocolate coating.
- Notes
