Ice Cream Sandwiches… for Grown-Ups! (Vegan & Gluten Free)

These were a late night experiment gone totallyyyy right.  It’s always exciting when a cooking experiment that you’re weary of goes well as opposed to totally wrong. The exterior is a dehydrated cookie and the inside is frozen coconut milk!

IceCreamSandwich

Ingredients for Cookie

  • 1 C Chia Seeds Soaked for a few hours
  • 1/4 C Raw Sesame Seeds Soaked for a few hours
  • 1 Tangerine/Orange
  • 1 small Apple
  • 1 T Agave
  • 1 T Honey* Omit this for true Vegan
  • Sweetener: You can use multiple dates, more agave or stevia.  I used about 10 drops of Liquid Stevia.
  • Water As Needed
  • 1/4 C Raw Cacao Powder or more as needed

Directions

  1. In a blender begin by adding the Chia Seeds.  I tried draining them a bit, but they become a pretty thick gel… so I just plopped them all in.  Blend.  Add Sesame Seeds and Blend again.
  2. Add in the inside of a Tangerine (just incase someone thought I meant the entire thing…) and a chopped up apple. Blend until thoroughly blended.
  3. Add in Honey, Agave and Sweetener. Also, add any water if you feel your mixture is getting too thick, but I noticed the tangerine thinned mine out just enough to not need any water. Blend well.
  4. Finally, add your Raw Cacao and blend. Take a taste of your mixture, add more Cacao, Water or Sweetener as you see fit to fit your preferences. My mixture was really gooey, not paste like at all so don’t fret if it seems too watery, it will be fine.
  5. Spread your mixture thick onto a non-stick Dehydrator sheet.  This mixture filled one sheet in my Nesco. It was thick, probably around 1/4 IN.
  6. Dehydrate at 135F for an hour to get it going, then reduce to 105F.  Keep an eye on it, and flip if you can, this would likely be around the 4 or 6 hour mark, then dehydrate for about 4 – 6 more hours or until desire dryness.  Mine was still a little soft when I removed it at about the 12 hour total mark. Keep them in the freezer if not totally dried. I wanted them a little soft for this recipe.

Ingredients for filling

  • Coconut Milk (I used a baby can), remove from can, place in container and freeze.
  • 1 T Agave (mix this into the coconut milk before freezing)

Directions for assembly

  1. Remove your frozen Coconut Milk from the freezer and let thaw slightly
  2. Break your Cookie into desired size.
  3. With a sharp knife, carefully cut a slab of your coconut milk off and place between two Cookies.
  4. Enjoy!

The frozen nature of the coconut milk makes this AMAZING! It would be even more amazing if you can assemble these right out of the dehydrator, since they’d be warm and cool.

This is multiple servings, so despite how tasty it is, don’t sit down and smash on it! Although it is a healthy alternative, it is still calorie/fat dense.

IceCreamSandwichWeb

 

This is what you get if you actually let your coconut milk thaw slightly so you can cut a slab, otherwise, it will break off in pieces, resulting in the top picture… both are still delicious 🙂

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