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.
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!
