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clean eats & fun treats

Coconut Cashew & Banana Ice Cream Sandwiches

7/9/2018

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Prep Time: 1 hour 30 minutes (plus freezing time)
Healthy Eats!
Picture
Ice Cream:
  • 1 cup hazelnuts
  • 2 egg yolks
  • 2 TB honey
  • 1 tsp good vanilla
  • Pinch of himalayan sea salt
  • 1 3/4 cup unsweetened coconut cream (comes in small tin cans)
  • 1/2 cup mashed banana
Cashew Cookies:
  • 3/4 cup raw unsalted cashews
  • 1/3 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsweetened shredded coconut, plus more for rolling
  • 1/2 cup quinoa flakes
  • 1 eggs, 1 egg white

To prepare cookies:
  • Preheat oven to 330 degrees
  • Process all ingredients (aside from the eggs) in food processor
  • Stir in eggs
  • Press onto parchment lined baking sheet in 2-3 inch thin circles
  • Bake for 12 minutes, until golden brown, cool on cookie racks
  • Sandwich frozen ice cream between cookies and roll in unsweetened shredded coconut or chopped nuts
  • Freeze until ready to serve

To prepare ice cream:
  • Mash banana, set aside
  • Toast hazelnuts slightly
  • Place hazelnuts on a towel and roll back and forth to remove as much of the skin as possible (this is tough--leaving the skins on will just show in the ice cream)
  • Chop nuts
  • Whisk egg yolks, honey, and vanilla in a metal bowl set on top of a pot of simmering water
  • Continue whisking until mixture doubles in size and becomes fluffy & white
  • Remove bowl, whisk in salt, coconut cream, and banana until well combined. Stir in nuts
  • Pour mixture into ice cream machine, or loaf pan (if using loaf pan, put in freezer for 4+ hours, stirring every 15-20 minutes
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