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Raw Ice Cream Sandwiches
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Raw Ice Cream Sandwiches

These are a great no-bake treat for the hot days of summer!
Course Dessert
Cuisine Raw
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 sandwiches
Calories 416kcal
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

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: 1 | Calories: 416kcal | Carbohydrates: 37.5g | Protein: 7.7g | Fat: 29.2g | Fiber: 7.8g | Sugar: 18.6g