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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
2/3 Cup Almond Milk
2 Cups Frozen Cherries
1 Tbsp Vodka (optional)
2 ½ Tbsp Coconut Oil (divided)
Liquid Stevia, to taste
¼ cup Coconut Flour
1 tsp Vanilla Extract
1/3 cup Medjool Dates, pitted (about 5-6 large)
1 Tbsp Maple Syrup
1/3 cup Navitas Naturals Cacao Nibs
pinch Sea Salt


In a high-speed blender or food processor, combine the lucuma, pomegranate powder, almond milk, cherries, vodka, and 1.5 tablespoons coconut oil. Blend until smooth. Taste for sweetness, and blend in a few drops of stevia to create a mixture that tastes slightly over-sweet (sweetness will diminish once frozen). Transfer to a bowl, cover, and freeze the sorbet for 1-2 hours.

Meanwhile, combine the remaining 1 tablespoon coconut oil, coconut flour, vanilla extract, dates, maple syrup, and salt in a food processor. Process until a malleable dough has formed. Add cacao nibs and process again to partially grind nibs down, leaving some texture. Remove from machine, and form dough into 2 compact balls.

To assemble, use one of the balls to create the bottom layer: press a small amount of dough into the bottoms of six 2-inch ring molds (alternately, you can use a muffin tin lined with muffin cups), in about a ¼-inch-thick layer. Top with an inch thick layer of sorbet, pressing down to compact with the back of a spoon. Return to the freezer for a minimum of 30 minutes to harden. Use the second dough ball for the top layer, pressing into place. Freeze until solid, about 30 minutes longer.

To serve, simply remove ice cream sandwiches from the ring molds (or muffin tin). For best results let soften slightly at room temperature for 2-3 minutes before serving.

Yield: 6 sandwiches

Submitted By

Julie Morris