Raw German Chocolate Ice Cream Sandwiches

After sweating my guts out on a run, at work in a hot kitchen, and a walk after work, I decided that ice cream sandwiches sounded fabulous!  I was thinking something fruity but then I talked to Eric and he said chocolate something sounded better, so I went with it.  German Chocolate was on my mind.  So, I made some incredibly delicious German Chocolate Cookies.  Pecan butter laced rich chocolate dough studded with pecans and shredded coconut...can't you just imagine it? Well it was something that I could not stop sampling...but most of it still made it into the form of cookies.

I decided that since the cookies were chocolaty, I wanted something more vanilla flavored for the filling.  But not just vanilla, a caramel pecan flavored ice cream that was perfect with the chocolate cookies! These were some of the best ice cream sandwiches I have made, and let me just say you need them in your life!  I was happy I went with the chocolate this time. You can never go wrong with German chocolate!


Raw German Chocolate Ice Cream Sandwiches
Makes 6

Raw German Chocolate Cookies:
3 cups ground flaxseed
2 cups finely shredded dried coconut
1/2 cup raw cacao powder
1 1/2 cups soft medjool dates, pitted
1/2 tsp sea salt
2/3 cup raw pecan butter
1 ripe banana (about 1/2 cup) mashed
1 cup raw pecans, chopped
1 1/2 cups finely shredded dried coconut

Caramel Pecan Ice Cream:
3 frozen bananas, cut into pieces
4 medjool dates
1 Tbsp lucuma powder
2 Tbsp pecan butter
pinch of sea salt
1 tsp pure vanilla extract

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

In a food processor, combine the ground flaxseed, 2 cups shredded coconut, cacao powder, dates, and sea salt and process until finely ground.  Add the pecan butter and banana and process until smooth.  Add the chopped pecans, and 1 1/2 cups shredded coconut and pulse until mixed in but still visible.  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 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.  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!

1 Comments
  1. June 11, 2014 at 12:38
    Reply

    Ahhh these look incredible! You're torturing me here, it's BOILING outside and I want one of those on a plate in front of me right now. I reckon I'll just make a sort of deconstructed single-serving version in the meantime and then do the bars when I'm less desperate - and have people to share them with! I reckon these will be a big hit with my mum and sister ^^

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