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Ice Cream Sandwiches

with pomegranate & cherry

A fruity sorbet stacked between deep chocolate cookies. Antioxidants were never so deliciously fun!


½ Tbsp Navitas Naturals Lucuma Powder 8oz
1½ + 1 Tbsp. divided Tbsp coconut oil
¼ cup coconut flour
⅔ cup Simple Hemp Milk (click here for recipe), other non-dairy beverage or hemp milk
2 Tbsp Navitas Naturals Pomegranate Powder 8oz
2 cup frozen cherries
1 tsp vanilla extract
5 medjool dates
2 tsp agave nectar
touch of sea salt


Blend: In a high-speed blender or food processor, combine all ice cream ingredients (Lucuma, Pomegranate Powder, Hemp Milk, 1.5 cups 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 (Cacao Nibs, 1 Tbsp. coconut oil, date, coconut flour, agave and sea salt) 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.

Yield: 6 sandwiches

Submitted By

Julie Morris