Raw Red Velvet Cake Ice Cream Sandwiches

As far as desserts go, it has been all about ice cream here lately.  The warm weather may have something to do with it, or the fact that I love ice cream and it is not unusual for me to go on ice cream kicks.  I was craving something red velvet last week, and so I thought Raw Red Velvet Ice Cream Sandwiches sounded perfect!  Fill them with a raw strawberry ice cream, even better! 

I made a simple red velvet cake that tasted amazing to hold the ice cream, and a simple banana based strawberry ice cream to fill them. The whole process didn't take me much time at all (just the chilling took time, but if you don't mind them being messy you don't have to chill as long).  These were damn delicious, and this red velvet loving girl was in love!

Raw Red Velvet Cake Ice Cream Sandwiches
Makes 6

Raw Red Velvet Cookies:
3 cups ground flaxseed
4 cups finely shredded dried coconut
1 1/2 cups packed soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well before using)
1/2 tsp sea salt
2 tsp pure vanilla extract
1/4 cup chopped raw red beet

Strawberry Ice Cream:
2 frozen bananas, cut into pieces
1 cup frozen strawberries
4 medjool dates
2 Tbsp raw coconut butter, warmed to liquid (optional for richer ice cream)
pinch of sea salt
1 tsp pure vanilla extract

"Cream Cheese" glaze
2 Tbsp cup raw coconut butter (not oil), warmed to liquid
1/2 tsp pure vanilla extract
1/2 tsp cider vinegar
1 Tbsp raw coconut nectar or maple syrup or your choice of liquid raw sweetener
a pinch sea salt
2-3 Tbsp filtered water or as needed

In a food processor, combine the ground flaxseed, 4 cups shredded coconut, dates, and sea salt and process until finely ground.  Add the vanilla and beets and process until smooth (if it is not holding together enough to roll out, add a little more beets, the moisture level can vary depending on the dates you used).  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 (if the ice cream is too soft, it is important to chill it until it is not runny so that it is easier to spread) 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, make the glaze, whisk together all ingredients until smooth (it may clump up at first, but it will smooth out) adding more water 1 Tbsp at a time until a glaze consistency is reached (you want to be able to drizzle it but not too runny).   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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