Lucuma’s toffee-like flavor makes this classic dessert truly special. I suggest doubling the recipe, as chances are you’ll find yourself with a sudden want to frequent the freezer.
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2 Tbsp. Navitas Naturals Coconut Oil |
|
3 Tbsp Navitas Naturals Lucuma Powder |
| 2/3 cup hempmilk, non-dairy beverage, or Simple Hempmilk | |
| 2 Tbsp maple syrup | |
| 2 Frozen Bananas |
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2 Tbsp + ¼ cup Navitas Naturals Sweetened Cacao Nibs |
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2 1/2 Tbsp. Navitas Naturals Coconut Oil |
| 2 Tbsp maple syrup | |
| 8 Medjool dates | |
| dash sea salt | |
| 2/3 cup coconut flour |
Blend: In a high speed blender or food processer, combine non-dairy milk of choice, bananas, lucuma powder, coconut oil and maple syrup. Blend until smooth. Transfer to a small bowl.
Freeze: Cover and freeze the ice cream for 1-2 hours.
Mash: Process dates, coconut oil and sea salt in a food processer to form a paste, and transfer to a bowl. Knead in coconut flour until combined. Fold in 2 Tbsp cacao nibs. Form “dough” into two even halves.
Assemble: Use a muffin tin, and line 6 of the muffin molds individually with saran wrap or tin foil. Sprinkle each mold lightly with remaining cacao nibs. Using one of the cookie dough halves, place a spoonful of dough evenly into the bottom of 6 the lined and “nibbed” muffin molds. Press firmly to form a “cookie.” Next, fill each of the molds evenly with the partially frozen ice cream. Line an empty muffin mold with saran wrap, and use to form 6 more cookies from the second half of the cookie dough.Top each mint ice cream with a cookie to form a sandwich.
Freeze: Freeze sandwiches for 2 more hours. To serve, simply remove ice cream sandwiches from the saran wrap or aluminum foil and serve whole or sliced, if desired. If wrapped tightly, these sandwiches can keep in the freezer indefinitely for future enjoyment.
Makes 6 sandwiches.
Submitted by: Julie Morris – www.JulieMorris.net
