Raw, Vegan Triple Chocolate Ice Cream Sammie's

Ice cream (along with pizza, obv.) is pretty much my biggest vice. It can be the coldest day of the year and I can still single handedly finish off an entire tub...although I wouldn't be left feeling too great afterwards. So last summer I tried my hand at making some vegan/dairy free ice cream for the first time and came up with my delicious Bounty Ice Cream Recipe which is still one of my favourites. Ever since then I have wanted to try out some more healthier ice cream recipes; striving for something that was delicious and tasted indulgent, whilst still packing a serious nutritional punch and stayed away from any additional sugars.

With all the beautiful weather we've been having recently I felt it was the right time to finally come up with a new recipe, and this one has definitely not let me down. These ice cream sammie's are the perfect treat and can easily be customised to whatever suits your tastes. 
Obviously for me - more chocolate was the way to go.

The brownie-cookie base is amazing and absolutely has to be my favourite out of all the raw brownie recipe that I've tried. It's so good in fact, that they would definitely be just as good if made on their own as plain brownies, without the ice cream filling. 

As for the ice cream… I know that by now everyone has tried banana ice cream, but that doesn't make it any less special. It pretty much changed the game when it comes to speedy healthy snacks and revolutionised the world of dairy free and vegan ice creams. You can customise it however you like, I just added some raw cacao powder to make it chocolatey, but adding in nut butters for flavour or some whole pieces of fruit, nuts or cacao nibs for some extra crunch and texture would make it even better. Just like the brownies, the ice cream can most definitely be enjoyed just as much if made on it's own!

Although the process for these appears to be quite long, each step is super easy and the only thing that requires any real time is waiting for them to set in the freezer. All you need is a good blender or food processor and you're set to go! Bursting with all the goodness from the nuts, cacao, coconut oil and bananas and a little extra help from the baobab and maca powders, these will leave you feeling great as well as satisfying those sweet cravings. I recommend making them the day before you plan on eating them to ensure they are entirely set, or you can just make a batch and keep them in the freezer to enjoy whenever you fancy!

Raw, Vegan, Gluten Free, Dairy Free, Refined Sugar Free

Ingredients:
For the Brownie Cookie:
3/4 cups pecan nuts (you can use other nuts/oats as long as it makes up 1 1/2 cups)
1/2 cut oats (use GF certified)
1 cup dates
2 tbsp raw cacao powder
1 tsp vanilla bean paste
1 tbsp melted coconut oil

For the Ice Cream:
3 frozen bananas
2 tbsp raw cacao powder
1 tbsp coconut oil

For the Chocolate Coating:
1/2 cup melted coconut oil
2 tbsp raw cacao powder
1-2 tbsp pure maple syrup or honey
1 tsp Organic Burst maca powder, optional
1 tsp Organic Burst baobab powder, optional

To Finish:
1/2-3/4 cup chopped mixed nuts and/or cacao nibs

To Make:

• Start by making the brownie by combining all the ingredients in a food processor or high speed blender until they are all broken down and well mixed together.
• Divide the brownie mixture into two and press half into the bottom of a lined loaf tin.
• Put in the fridge or freezer to harden whilst making the ice cream. Keep the remaining half safe in the fridge until it is needed later.
• To make the ice cream simply blend the frozen bananas in a food processor or high speed blender until smooth and creamy.
• Add in the vanilla and cacao powder and mix again to incorporate.
• Pour all of the ice cream over the prepared brownie base and pop it back in the freezer for a couple of hours to harden.
• Remove from freezer and top with the remaining brownie mixture.
• Spread evenly and press down to flatten.
• Put back into the freezer for another couple of hours until everything is fully frozen and together.
• While it is freezing, mix all the ingredients for the chocolate coating together in a small bowl and set aside. (In case it hardens before used it can easily be melted if placed over a bowl of warm water.)
• Remove brownie and ice cream from the freezer once more and lift out of the loaf tin using the greaseproof paper or cling film that you used to line it.
• Use a sharp knife to cut into evenly sized rectangles.
• Dip each piece of ice cream sandwich into the prepared chocolate coating, covering one half completely.
• Immediately roll the side that is covered in the chocolate coating in the chopped mixed nuts and/or cacao nibs and leave to set on a wire rack - as the ice cream sandwiches are still so cold from the freezer the chocolate coating will set in no time so you may need to work quickly to ensure the nuts stay put!
• Once the coating is set, they can be eaten straight away or returned to the freezer for a couple more hours or overnight until you're ready for them! 
• They will keep for a couple of days stored in the freezer.