These are (hopefully) a much better version of my original ice cream sandwiches. Well, hope you enjoy it!
3 cup raw almond flour
½ cup raw almond butter
1 cup fresh wet raw almond meal (leftovers from straining almond milk)
For Ice Cream:
2 cup raw cashews, soaked
1 cup Thai young coconut meat
½ cup raw agave
2 cup completely frozen bananas
To make cookies, mix the almond flour, butter, meal, and agave in a large bowl until it is a dough. You may need to use your vita-mix to completely mix it. Spread the mixture into thin cookies, and shape into circles with a cookie cutter. Dehydrate for 12 hours at 110 degrees.
Blend the cashews, coconut, and agave (or the bananas) in a Vita-Mix until totally, completely smooth. If you are using the bananas, it should be thick, light yellow custard soft serve (yum!) If you are using nuts and coconut, it should be a smooth creaam. If you are using the nuts and coconut, freeze the cream for 20 minutes, and then process through an ice cream maker. You don’t need to do this for the banana ice cream.The cookies should be soft enough for ice cream sandwiches, so top a big spoonful of ice cream on one cookie and sandwich with another cookie. Freeze the ice cream sandwiches for about an hour, and your done!
Note: When you freeze the banana ice cream sandwiches, put them in an airtight container because the banana will discolor, turn brown. It will look yucky and NOT delicious, so don’t expose it to the air!