Raw Hazelnut Butter Cookie Ice Cream Sandwiches with Blueberry Rhubarb Ice Cream

One never needs an excuse to make ice cream.  However, I do believe that when I have a mentally challenging day I deserve to have some all the more. I had a day like that last week.  Work was tough for me.  I kept dropping things, getting interrupted so it was tough to focus, and things kept happening like messes and the guy almost hitting my car in the parking lot on my way out then flipping me off.  I kept at it though, feeling a bit better since I had enjoyed a great run that morning before work which always helps me deal with stress that the day throws at me.  All I could think of as I drove home was...I NEED SOME ICE CREAM!!! So while I was out walking after work, I dreamed up the most delicious flavor combination...Blueberry Rhubarb! It sounded so good, I had to make it.

But, that wasn't enough for me to just make ice cream, I wanted cookies too.  So I made some delicious hazelnut butter cookies, and sandwiched the ice cream in between them.  It was the most heavenly combination you can imagine!  Almost like PB and J since it was a nut butter cookie with a fruit filling, but a little more complex.  The ice cream was sweet with a hint of tart, creamy and silky.  It was perfect with the soft chewy nutty cookies.  You need no excuse to make this, but it was extra good enjoying it after that tough day.  I was feeling back to normal and positive again by the end of the process of making this.  What tough day?

Raw Hazelnut Butter Cookie Ice Cream Sandwiches with Blueberry Rhubarb Ice Cream 
Makes 6

Raw Hazelnut Butter Cookies:
3 cups ground flaxseed
2 cups finely shredded dried coconut
1 1/2 cups soft medjool dates, pitted
1/2 tsp sea salt
1 1/4 cups raw hazelnut butter
1 ripe banana (about 1/2 cup) mashed

Blueberry Rhubarb Ice Cream:
2 frozen bananas, cut into pieces
1 cup frozen blueberries
3/4 cup frozen rhubarb
6 medjool dates
2 Tbsp raw coconut butter
pinch of sea salt
1 tsp pure vanilla extract

In a food processor, combine the ground flaxseed, 2 cups shredded coconut, dates, and sea salt and process until finely ground.  Add the pecan butter and banana 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 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.