COOKIES & CREAM ICE CREAM BARS.
Yes, I’m shouting because these will take your weekend up a notch and your life might not ever be the same.
Creamy “ice cream” with homemade cookie crumbles in every bite!
Equipment
popsicle molds
Servings: 6+
ICE CREAM FILLING
1.5 cup cashews ( soaked for 4+ hours in water)
1 can full fat coconut milk, refrigerated overnight
1/3 cup peanut butter
1/4 cup maple syrup
3+ tbsp water
1 tsp vanilla
1/4 tsp sea salt
5 dates, depicted and rough chopped
COOKIE & CREAM CRUMBLE
1.5 tablespoons almond flour
1.5 tablespoon oat flour
2.5 tablespoons cocoa ( cacao works too )
2 tablespoons coconut sugar
1.5 tablespoon coconut oil , slightly melted
1 tsp vanilla extract
1/8 tsp sea salt
First, prepare your cookies and cream crumble.
Add ingredients almond flour- coconut sugar into a mixing bowl. Whisk well.
Now add wet ingredients to your dry mix, and work into the dry mix using the back of a fork. This should help you achieve small chocolate crumbles.
Place the bowl in the fridge while you prepare the ice cream.
Rinse your cashews. Add cashews into your high speed blender.
Open your coconut milk can upside down. Discard or save all of the liquid in the can. Scoop out all of the remaining coconut cream and add into your blender. Now add your peanut butter, maple syrup , vanilla, water and sea salt. Blend until smooth and creamy, scraping down your sides of the blender as needed. If needed, add more water or a plant based milk 1 tbsp at a time until you reach desired consistency.
Now pulse in your 5 dates until only tiny specs appear in the batter — this just helps your “ice cream” have consistency!
Add your crumble into your blender and stir or “pulse.” Do not blend or your crumbles will disappear.
Pour the batter into your popsicle molds. Freeze overnight or for a minimum of 6 hours.
Once frozen, melt your chocolate chips and coconut oil in a microwave safe bowl. Microwave in increments of 30 seconds, stir, and repeat until all melted.
Dip each ice cream bar into the melted chocolate — It should harden from the temperature of the ice cream bars. Pop into the fridge for ten more minutes to harden more!
