Coconut Cashew & Banana Ice Cream Sandwiches

Prep Time: 1 hour 30 minutes (plus freezing time)
Healthy Eats!

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