Ice Cream Sandwiches
with pomegranate & cherry
A fruity sorbet stacked between chocolate nib cookies. Antioxidants were never so deliciously fun!
½ Tbsp Navitas Naturals Lucuma Powder
2 Tbsp Navitas Naturals Pomegranate Powder
⅔ cup Simple Hemp Milk (click here for recipe), other non-dairy beverage or store-bought Hemp Milk
2 Cups frozen Cherries
2½ Tbsp Coconut Oil (divided )
¼ Cup Coconut Flour
1 tsp Vanilla Extract
5 Medjool Dates
2 tsp Agave nectar
⅓ Cup Navitas Naturals Cacao Nibs
touch of Sea Salt
Blend: In a high-speed blender or food processor, combine all ice cream ingredients (Lucuma, Pomegranate Powder, Hemp Milk, cherries, 1.5 Tbsp Coconut Oil). Blend until smooth. Transfer to a small bowl.
Freeze: Freeze the ice cream for 1-2 hours.
Mash: Combine all of the cookie ingredients (1 Tbsp. coconut oil, dates, coconut flour, agave and sea salt) in a food processor. 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.