Raw Vegan Cookies & Cream Ice-Cream Slabs

Hi guys

One of my favourite child hood memories when it came to sweet treats or desserts was pretty much anything that had to do with cookies and cream. Whether it be a chocolate bar, ice-cream.. if it had that combo going on then I was all over it like honey to a bee.

There's something about this combo that takes me back to these memories, lucuma is the secret ingredient which would have to be one of my favourite superfoods at the moment when it comes to adding caramel/maple undertones into my cakes and slices. It also makes it extra creamy not to mention adds some really great nutritional benefits such as Iron, Zinc, vitamin B3, calcium and protein!!

Hope you enjoy this one and keep tagging me in your amazing posts so I can see your wonderful re-creations! xx



Ingredients

Base Ingredients
  • 1/2 cup coconut shavings
  • 10 medjool dates
  • 1/2 cup buckwheat grouts or raw almonds
  • Tbp nut butter (I used ABC which is Almond, Brazil and Cashew).
  • 1 tbs organic cocoa or cacao powder
Chocolate Layer Ingredients
  • 1.5 cups raw cashews
  • 2 tbs organic cocoa or cacao powder
  • 1 tbs coconut butter (melted), (if you can’t find then coconut oil will suffice)
  • 1 tsp vanilla bean paste
  • 1 cup unsweetened coconut or nut milk
  • ½ cup coconut nectar or rice malt syrup
  • half tsp mesquite powder (optional)
White Cookies & Cream Ice Cream Layer Ingredients
  • 1 cups raw cashews
  • Flesh from 1 young Thai coconut or an extra 1/2 cup cashews
  • 1 tbs coconut butter (melted), (If you cannot find then coconut oil will suffice)
  • 1 tbs Lucuma powder
  • 1 cup unsweetened coconut or nut milk
  • 1/2 cup coconut nectar or rice malt syrup (maple syrup would also work).
  • 1 Tsp natural vanilla essence or paste
  • 1/4 cup cacao nibs

Method

Method for base

Blend all base ingredients in food processor until fine and they stick together. Press into the base of rectangular flan tin that has a push out base.

Method for Chocolate Layer
  1. Place all ingredients in a high powered blender and pulse until you reach a very smooth and creamy lump free consistency. Pour half the mixture evenly over base then place into freezer to set (approx 2-3 hours).
  2. Place the other half of remaining mixture aside.
White Cookies & Cream Ice Cream Layer Method
  1. Place all ingredients (except cacao nibs ) in a high powered blender and pulse for a few minutes until your reach a very smooth and creamy lump free consistency. You may need to use your blender stick to push ingredients down once in a while!
  2. Once done, Mix in cacao nibs with spoon and spread evenly over slice and return to freezer for a further 2-3 hours. You can at this step spread remaining chocolate mix over the top if you don’t want to wait those extra few hours however bare in mind the 2 layers may bleed into one another so if you want those neat defined layers then freezing each layer first is advisable.
  3. Place in freezer overnight for final setting. Drizzle with raw chocolate sauce and serve!

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