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Posted on Mar 10, 2017 in Featured | 0 comments

Vegan & Gluten-free Ice Cream Sandwiches

Vegan & Gluten-free Ice Cream Sandwiches

Vegan and gluten-free ice cream sandwiches are almost too good to be true. My family went crazy for this recipe and could hardly believe that these didn’t contain any gluten, dairy, eggs, or refined sugar.

For this recipe, it really helps if you have a good quality blender as well as an ice cream maker. If you do not, don’t worry. With a little patience and some extra elbow grease, you can make it work.

Ingredients for the Coconut & Maple Cashew Ice Cream

1 1/2 cups of organic cashew pieces, raw and unsalted

1 cup filtered water (approximately. You may find you need slightly more to fully cover the cashews)

2 tbsp Omega Nutrition Virgin Coconut Oil, melted

1 tbsp Omega Nutrition Virgin Coconut Flour

1/4 cup organic dark maple syrup

1 tsp organic vanilla extract

1/4 tsp Himalayan pink salt


Ingredients for the Pumpkin Spice Chocolate Chip Flax Cookies

1/2 cup Omega Nutrition Pumpkin Seed Butter

1 1/2 tbsp Omega Nutrition Virgin Coconut Flour

2 tbsp Omega Nutrition Cold Milled Flax Seeds (combined with 5 tbsp filtered water and put to the side to rest or at least 3 min)

1 tbsp Omega Nutrition Coconut Oil, melted

1/4 cup organic dark maple syrup

1 tsp organic vanilla extract

1/2 tsp baking powder

1/2 tsp Himalayan pink salt

1/2 tsp cinnamon

1/3 tsp nutmeg

1/2 cup mini chocolate chips (I like to use a brand like EnjoyLife as they are free of most common allergens as well as both vegan and gluten-free)

You will need to make your ice cream first.

Begin by soaking your cashews overnight. The more time spent soaking, the better. You want to make sure you have enough water to cover the cashews so that they float. Adjust the amount of water as necessary. I recommend using a nice shallow Tupperware container and putting it in the fridge for at least 12 hours.

After they have soaked, you want to add them to your blender or high powered food processor along with the water they soaked in and all of the other ingredients. Blend on high until the mixture is smooth and thick like butter cream. If it seems too watery, you can add a little bit more of the Virgin Coconut Flour, until you have a thicker consistency.

From here, the easiest way to proceed is to simply transfer this mixture from your blender to your ice cream maker. If you do not have an ice cream maker, you can put it into a freezer safe container, and stir it by hand every 20 minutes or so, until it’s ready. I have done it this way and while it is definitely more work, it is totally possible and basically yields the same results.

To make the cookies, start be pre-heating your oven to 350 degrees F.

Next, make your flax egg by mixing your flax with the water and setting it aside for at least 3 min. I like to do this first so that it’s all ready to go when I want to use it.

You can throw all of your ingredients except for the chocolate chips into your food processor and pulse until your batter forms. Then transfer to a mixing bowl and fold in the chocolate chips with a spatula.

The batter is gluten-free and vegan so it is generally a good idea to make relatively small cookies, nothing too big. For ice cream sandwiches, I recommend something that’s roughly the size of a silver dollar.

Bake for 15 min. Transfer to a wire rack and let them cool for at least 5 min.

Now you are ready to assemble your ice cream sandwiches! You should be able to make at least 6 sandwiches, maybe more depending on the size of your cookies.

I like to use quite a bit of ice cream and make them nice and thick. I also like to pop the completed sandwiches into the freezer for a few min or until you’re ready to eat them, which ensures the cookies are firm enough to hold the ice cream and won’t fall apart after one bite.




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