Raw Ice Cream Sandwiches

My brother-in-law is a hardcore junk food enthusiast with a penchant for Oreos and ice cream.

One day, when a mild lunacy set in, I was led to believe I could create an alternative treat that might satisfy both of his banes without clogging an artery. This mindset led to raw desserts, which then led to these little beauties.

The nut-free, chocolate-y cookies combine well with the vanilla avocado ‘ice cream’, creating a raw ice cream sandwich good enough to rival anything you’d find in a gas station freezer. Our whole family loves these gluten-free ice cream sandwiches, and because they’re nut-free, we can all eat them without itching and scratching.

These are good at room temperature, but they are GREAT frozen! The filling tastes reminiscent of vanilla avocado ice cream.

Recipe tips

If you’re following a grain-free or paleo diet, these would work with more nuts or seeds in place of the oats.

These are perfect for the hot summer days when you want something to cool you off, but not weigh you down.

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5 from 4 votes

Raw Ice Cream Sandwiches

These are a great no-bake treat for the hot days of summer!

Prep Time20 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 20 minutes mins

Servings: 4 sandwiches

Author: Lauren Goslin

Ingredients

FOR THE COOKIE:

• ▢ ½ cup raw pumpkin seeds
• ▢ ½ cup oats
• ▢ 3 Tbsp cocoa powder
• ▢ ¼ tsp sea salt
• ▢ 9 soft dates around six ounces
• ▢ 1 Tbsp coconut oil
• ▢ 1 tsp vanilla extract
• ▢ 1-2 Tbsp water

FOR THE ICE CREAM:

• ▢ 1 avocado
• ▢ 2 Tbsp coconut oil
• ▢ 2 Tbsp maple syrup
• ▢ 1 tsp vanilla extract
• ▢ ⅛ tsp sea salt

Cook ModePrevent your screen from going dark

Instructions

FOR THE COOKIES:

• 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 mix 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.

FOR THE ICE CREAM:

• 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 until filling is fairly solid to the touch.
  

Notes

WW SmartPoints: 18

Nutrition

Serving: 1Calories: 416kcalCarbohydrates: 37.5gProtein: 7.7gFat: 29.2gFiber: 7.8gSugar: 18.6g

If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!