 |
1/2 Tbsp. Navitas Naturals Lucuma Powder |
|
2 Tbsp. Navitas Naturals Pomegranate Powder |
|
2/3 cup Simple Hemp Milk, non-dairy beverage or hemp milk |
|
1 1/2 cup Navitas Naturals Coconut Oil |
| 2 cups frozen cherries | |
| 1 tsp vanilla extract |
|
1/2 Tbsp. Navitas Naturals Cacao Nibs |
|
1 Tbsp. Navitas Naturals Coconut Oil |
| 1 Tbsp coconut oil | |
| 5 Medjool dates | |
| ¼ cup coconut flour | |
| 2 tsp agave nectar | |
| touch of sea salt |
Blend: In a high-speed blender or food processor, combine all ice cream ingredients. Blend until smooth. Transfer to a small bowl.
Freeze: Freeze the ice cream for 1-2 hours.
Mash: Combine all of the cookie ingredients in a food processor reserving 1/3 cup cacao nibs. Process until thoroughly chopped, remove from machine, and knead until dough is uniform. 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 lightly with 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, sprinkling with cacao nibs prior to pressing each time. Top each 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
