These tropical ice cream sandwiches combine fruity mango and coconut in a creamy vegan ice cream sandwiched by cashew cookies! This recipe is 5-ingredients, vegan, gluten-free, raw, and refined sugar-free!
Ingredients
Mango Coconut Ice Cream
7 oz coconut milk, chilled in fridge overnight (half a can)
1 mango, diced and frozen
Cashew Cookies
2 cups raw cashews
2 cups pitted dates
3 tbsp maple syrup
Instructions
Pulse cookie ingredients in a food processor until homogenous.
Spread mixture out on parchment paper using a rolling pin or hands and cut out circles using cookie cutters or a glass.
Place cookies in freezer.
Combine frozen mango and coconut cream (chilled coconut milk) in food processor until smooth and creamy. If too liquidy, freeze until the ice cream sets.
Using a cookie scoop, sandwich ice cream between cookies and set to chill in freezer.
Recipe by Whisk & Shout at https://whiskandshout.com/rawgfvegan-tropical-ice-cream-sandwiches/