Healthy Ice Cream Sandwiches (Vegan)

I love ice cream sandwiches on a hot day but I wanted to create a healthy alternative! 

Ingredients:

Ice Cream:

• 2 cans of Whole Foods coconut milk 
• 1 Tsp of Vanilla extract 
• Pinch of flaked sea salt
• 1/4 cup of maple syrup
• 1/4 cup of Califia almond milk (for blending)

Crust:

• 1/2 cup raw pecans
• 1/2 cup soft Medjool dates pitted 
• 1/4 cup of Califia almond milk 
• 1/2 tsp of vanilla extract

Directions:

1. Shake the coconut milk first. Combine the ice cream ingredients together in a bowl (except for almond milk). Pour into a tray and freeze. (If you have silicone molds for mini muffins, I would suggest pouring the ingredients into it as it would make it easier than putting it into a baking dish and freezing it. You can also use ice cube trays).

2. Freeze coconut ice cream for 4 hours. 

3. Create the crust by placing all ingredients in high-speed blender or Vitamix. A high-speed food processor works well too. (I also found using a small food processor is better when making small batches). Scrape down the sides of the blender or food processor until crust is thick and smooth. 

4. Remove and place frozen coconut cream in a high-speed blender or Vitamix. Use the almond milk a little at a time to blend the ice cream to desired thickness. 

5. There are a couple of ways to put the sandwiches together depending on the tools you have. I used a Chef'n ice-cream sandwich maker that you can get from Williams Sonoma. I put a layer of the crust and then the ice cream in the middle and completed it with the other layer of crust. If you don't have the ice-cream sandwich maker you can simply use a baking pan. To make the sandwiches come out clean you can put a lining of parchment paper. Add the first layer of crust and smooth with a spatula and then do the same technique with the ice-cream using as much or as little depending on the thickness you would like for the ice-cream. Freeze for 1 hour and then add your final layer of crust. Freeze overnight and then cut into rectangles. 

6. Optional: If you would like to add layers of fruit or jam that pairs nicely with this recipe too. Just make sure to add this layer in between the ice-cream and the final layer of crust! 

I hope you enjoy this recipe! I hope to make more variations this summer. 

Summer Smoothie Fruit Bowl

Ingredients:

4 ripe frozen bananas

1 cup of frozen strawberries 

1/4 cup of fresh organic raspberries 

1/4 cup of fresh organic blueberries 

3/4 cup of Almond mylk

1 tbsp of coconut cream

1 tsp of organic burst Spirulina powder

1 tsp of organic burst Acai powder

Directions:

Place all ingredients in Vitamix - liquids first, then frozen bananas and strawberries, fresh fruit and powders.  Blend on low, gradually blending to medium speed until well blended and smooth. Pour smoothie blend into bowl and top with fresh strawberries, raspberries, blueberries, sliced bananas, kiwi, mango and cherries.  Sprinkle with unsweetened dried shredded coconut!

Serves 2

Sea Salt Caramel Macadamia Slice

These slices are so delicious, it is perfect when you are craving something sweet !  

Ingredients:

Base:

1 cup macadamias 

1 cup almond meal

6 medjool dates 

3 tbsp coconut oil

Caramel:

1 cup medjool dates dates packed

1/2 cup almond butter (I used Justin's Vanilla Almond Butter)

1/2 tsp sea salt flakes

1/4 cup water

2 tbsp maple syrup 

2 tbsp coconut oil

Chocolate Frosting:

3/4 cup solid coconut oil

2 cups icing sugar, gluten free

1/2 cup raw cacao powder

2 tbsp almond milk 

Directions:

To make the base add almond meal and macadamias to Vitamix (or high speed blender) blend until fine meal.  Add the dates slowly until well combined.  Add ingredients to bowl with coconut oil and mix well.  Press the base mixture into a baking tin until evenly spread out.  Put in freezer to set.

To make the caramel pitt the dates and add to Vitamix with other caramel ingredients, blend until smooth.  Spread caramel evenly along macadamia base then set in freezer while you make chocolate frosting.

To make the chocolate frosting add the coconut oil to a bowl and use mixers to beat for 10-15 seconds.  Gradually add the icing sugar, adding in the almond milk to keep it a smooth consistency.  Add in cacao and vanilla beating further for another minute until it is light and fluffy.  Spread the frosting evenly over the caramel layer and freeze for at least 1 hour.  

Berry Parfait

Ingredients:

- Berry Jam

- Vanilla Almond Yoghurt

- Peanut Butter Whole Grain Clusters

- Raspberries

- Strawberries

- Passion fruit on top

Directions:

To make the Berry Jam you will need 1/2 cup of strawberries, 1/2 cup of raspberries, 1 tbsp of maple syrup, 1 tbsp of lemon juice, 2-3 tbsp of chia seeds.  First add strawberries and raspberries and maple syrup to small pot and stir over medium heat for 5 minutes.  Then transfer to a vitamix or high speed blender, adding the lemon juice and chia seeds, blend until combined.  Transfer to an air tight container and store in fridge for up to 1 week.  The chia seeds are great to turn this combination into a jam consistency.  You can also try other fruits with this process. 

Once you have your Berry Jam made you can simply layer your parfait with yoghurt, clusters of your choice (I used peanut butter since it tastes like pb&j).  Then add the fruit to the top.  I found adding passion fruit made it even more delicious!

Enjoy!

xx