Want an ice cream sandwich that you can eat without feeling guilty about it afterwards? Well, look no further! This raw vegan ice cream sandwich is everything you’ve been looking for. It’s loaded with beneficial vitamins and minerals, and will leave you feeling energized instead of tired and dull after.
If you haven’t already checked out the health benefits of dates and mulberries – you should! Dates literally stimulate the growth of friendly bacteria in the gut, and improve digestion of food. They contain a hefty amount of manganese and magnesium, too, both of which are needed for healthy bone development. Did you know that magnesium is needed to convert vitamin D into its active form so that calcium can be absorbed by the body? Well, now you do!
Dates are also high in antioxidants and polyphenols, which strengthen the immune system and prevent cancer. They contain plenty of fibre, too, which promotes good gut health and prevents the formation of colon cancers.
Mulberries on the other hand prevent cell mutation that would normally turn healthy cells into cancerous ones. They are rich in anthocyanins, cyanidin, chlorogenic acid, rutin and myricetin, all of which attribute to the aforementioned cancer-preventative properties. Mulberries are also a great source of vitamin K1, which is essential for proper bone health. They’re also high in calcium, iron, phosphorous, and magnesium.
For this recipe you’ll need a food processor. My favourite brand is the Breville Sous Chef. I’ve never used a food processor that works as great as this one!
Raw Vegan Ice Cream Sandwich Recipe
Ingredients:
Cookie:
– 3-4 cups soaked dates
– 2 cups dried mulberries
– 1/4 cup raw cacao or carob powder
– 1/4 cup almond flour
– 1/2 tsp. fresh vanilla bean powder
Filling:
– 1 cup young thai coconut meat
– 1/4 cup preservative-free shredded coconut
– 10 pitted dates
– 1/2 tsp. fresh vanilla bean powder
Method:
1. Crush mulberries in food processor until they turn into c
rumbs (use the S blade).
2. Place the remaining ingredients in the processor until it turns into a dough.
3. The dough may be slightly sticky, but that’s okay! Make flat rounds on a parchment-lined cookie sheet, and freeze for 2 hours. Remember that for each cookie you want 2 pieces, so make sure you have an even number at the end.
4. While the cookies are solidifying, put the filling ingredients into the food processor and whip it up real good (use the S blade).
5. Remove the cookies from the freezer, and place a little bit of the filling on each, and then cover with the other cookie half.
6. Place finished ice cream sandwiches in the freezer. When you feel like one, take it out and savour the deliciousness. Sometimes I spread a little almond butter on the top of the cookie. SO GOOD!
