Raw Chocolate Cherry Ice Cream Sandwiches

I got my hands on some amazingly flavorful fresh cherries, and all I could imagine making with them was ice cream.  It just sounded so good!  It might have had something to do with the hot weather we have been having.  Cherry ice cream, with a bit of chocolate. Now that sounded even better. But I didn't stop there, my mind was wandering and I loved the direction it was going in.  You see, I was out on a long run, and sweating like crazy while this was going on in my mind and the ice cream was sounding better and better.  I finally decided to make ice cream sandwiches. Flavorful cherry cacao nib ice cream sandwiched together with chocolaty cookies.

There was no turning back, these ice cream sandwiches were happening. I made the most a simple banana based cherry ice cream, laced with cacao nibs and it was good just as was, but I knew it would be freaking delicious paired with the fudgy dark chocolate cookies drizzled with dark chocolate I had made. Cherries and chocolate are a match made in heaven, especially when put together as ice cream sandwiches!

Raw Chocolate Cherry Ice Cream Sandwiches
Makes 10

Raw Chocolate Cookies:
2 cups ground flaxseed
4 cups finely shredded dried coconut
2 cups soft medjool dates, pitted
1/2 tsp sea salt
3/4 cup raw cacao powder
1 cup chopped raw red beet

Cherry Ice Cream:
3 large frozen bananas, cut into pieces
2 cups frozen cherries
6 medjool dates
2 Tbsp raw coconut butter
pinch of sea salt
1 tsp pure vanilla extract

1 cup raw cacao nibs

1/2 cup raw dark chocolate chunks or chopped raw dark chocolate

In a food processor, combine the ground flaxseed, shredded coconut, dates, and sea salt and process until finely ground.  Add the cacao powder and beet and process until smooth.  Place on a sheet of parchment and roll out 1/4 inch thick.  Cut into 12 rectangles and place in the freezer to harden. 
To make the ice cream, combine all ingredients except the cacao nibs in a high speed blender and blend until smooth using the tamper to push down the mixture into the blades (but not too long or it will be too liquid). Alternatively you can use a food processor but keep in mind it will take longer and you will need to stop and scrape down the sides of the processor a few times.  Mix in the cacao nibs.  Put the ice cream in a bowl in the freezer until the cookies are hard. 
Once the cookies are hard, spread the ice cream over half the cookies about an inch thick, then top with another cookie.  Place back in the freezer and let freeze until firm.
When ready, melt the chocolate (I put mine in a bowl in the dehydrator for about 15 minutes).   Drizzle over the tops of the sandwiches, then place in the freezer for a few minutes to set the chocolate.  Enjoy!


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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

5 Comments
  1. July 28, 2014 at 20:10
    Reply

    These look incredible! And very doable ingredient-wise for me too - although cherries always seem to mysteriously vanish before I have the chance to make anything with them, no matter how frequently they're replaced xp

    • August 3, 2014 at 15:25
      Reply

      Thank you :)! I hear ya on the cherries ;)!

  2. Anonymous
    July 31, 2014 at 07:41
    Reply

    Amy, I would like to use the homemade coconut flour as called for in your recipe. Unfortunately, I recently found out that the dried, shredded coconut sold in supermarkets here in Australia is not truly raw. Even the best organic dried coconut I could find locally has been heated to 60 degrees Celcius. Do you have any suggestions as to how I can instead use fresh, mature coconuts? I thought to juice the raw mature coconut and then dehydrate the pulp, but I am not sure at what temperature or for how long to dehydrate it to achive the same texture as in your recipe. Also, the coconut pulp will probably have a lower fat content than dried, shredded coconut from the store, so do you think I should add some nuts such as macadamia, brazilnuts, or walnut for extra fat/creaminess? What ratio of coconut to other nuts would you suggest?

    • August 3, 2014 at 15:23
      Reply

      You could try drying it at 115F (until it is completely dry, probably 24 hours or longer) then grinding it. I wouldn't think you would need to add nuts though.

  3. February 11, 2015 at 22:43
    Reply

    Mmm...Thanks for the great recipe! I featured it on my blog :) http://www.colorfulcanary.com/2015/02/14-raw-chocolate-recipes-for-your.html

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