Creamy, sweet, and the perfect way to cool down on a hot summer day. These raw, vegan nice-cream sandwiches are a clean swap for traditional ice-cream. They burst with the flavor of maqui and sweet and tangy goji berries. Your kids will love them too. Celebrate the summer with superfoods and these mouth-watering nice-cream sandwiches that are perfect for your 4th of July soirée.
Bet you can’t have just one!
Shop the Recipe
|Raw Organic Heirloom Almonds||Raw Organic Whole Cashews||Organic Cacao Powder|
|Organic Cacao Nibs||Goji Berry Powder||Raw Organic Maqui Berry Powder|
|Organic Beet Powder||Fine Pink Himalayan Crystal Salt|
Red, White & Blue Nice-cream SandwichesPrint Recipe
- CHOCOLATE COOKIE CRUST
- 3/4 cup raw Almonds
- 1/2 cup raw Cashews
- 1/4 cup unsweetened coconut
- 10 Medjool dates, soaked in hot water for 10 min
- 1/3 Cup Cacao Powder
- 1 Tbsp Cacao Nibs
- 1 tsp Vanilla Powder
- 2 Tbsp Maple Syrup
- 1 pinch of Pink Himalayan Salt
- 6 frozen bananas
- 2 tsp vanilla powder
- 1 Tbsp Goji Berry Powder
- 1 Tbsp Beet Powder
- 5 large strawberries
- 1/4 cup blueberries
- 2 Tbsp Maqui Berry Powder
- 1 Tbsp lucuma powder
- 1/3 cup (or more) vanilla almond milk for blending
Blend all chocolate cookie crust ingredients in a food processor until smooth.
Divide mixture into two 8 x8 square pans. Using your hand or a spatula sprayed with coconut oil, spread the mixture across both pans until it creates one even thin layer. Place both pans in the freezer for 1 hour.
In the mean time in a blender add bananas, vanilla powder, and almond milk. Blend together until completely smooth.
Once blended, pour banana mixture into 3 separate bowls.
Add Goji Berry Powder, Beet Powder, and mashed strawberries to the first bowl.
Add Lucuma Powder to the second bowl.
Add Maqui Berry Powder and Blueberries to the third bowl.
Stir each of the bowls until each is well combined.
Remove one of the chocolate cookie crusts from the freezer and begin to layer each of the nice cream flavors onto it. Start with the red strawberry/goji berry/beet mixture, followed by the white lucuma mixture, and then the blue maqui berry/blueberry mixture. (See above video for visual aid.)
Once all nicecream is layered into the pan place it in the freezer again for 15 minutes.
After that, remove the other chocolate cookie crust from the freezer and place it on top of the layered nice cream. Place back in the freezer for another hour.
Once ready to serve, remove from freezer and cut into 8+ nicecream bars and enjoy!