There are a lot of fancy-schmancy desserts I want to try, but I’m a little intimidated by.
Macarons, for one. Homemade puff pastry. Croissants. Donuts.
And being vegan, and having the baking disadvantage of no eggs, milk, or butter, can typically make these endeavours all the more daunting.
So what I like to do is just simplify.
I’ve wanted to make ice cream sandwiches forever, but the idea of baking perfectly flat cookies, letting them cool all the way, making a no churn vegan ice cream, letting it set, and then somehow assembling them? That was a lot.
So I decided to make ice cream sandwiches the stress-free way. No oven, no ice cream maker, no animal products. Just me and my food processor, making some summer treats.
Plus, I’ve really been trying to make more of my recipes raw, no-bake, and gluten-free, so simplifying things really worked in my favor this time around.
This is a 5-ingredent recipe with no refined sugars! The cookies are made with finely ground cashews, maple syrup, and dates. The ice cream is a two ingredient coconut milk and mango recipe and everything for these ice cream sandwiches is prepared in a food processor or blender.
These ice cream sandwiches are healthy, allergy friendly, and require minimal prep- there’s no excuse not to make them!
Aaaand another exciting thing! I’m getting better at social media, and I now have a publisher page on Yummly! If you use Yummly, this is an easy way to find and organize my recipes 🙂 There’s a button in my share section at the bottom of this post to ‘Yum’ any of my recipes immediately!
- 7 oz coconut milk, chilled in fridge overnight (half a can)
- 1 mango, diced and frozen
- 2 cups raw cashews
- 2 cups pitted dates
- 3 tbsp maple syrup
- 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.