Description
No-Churn Maple Tahini Ice Cream Sandwiches made with coconut, cashew, maple syrup, and an optional tahini twist. Smash between two snack cookies!
Ingredients
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- 1/4 cup + 2 TBSP pure maple syrup (use less or more depending on desired sweetness!)
- 1/4 cup tahini (optional)
- 1 bag Sejoyia Vanilla Coco-Thins
- 1/2 cup raw cacao nibs
Instructions
- Drain and rinse the soaked cashews and add them to a blender with the entire contents of one can of coconut milk, maple syrup, and optional tahini.
- Blend everything until it’s very smooth and creamy, then pour the contents into a freezer safe pan or container.
- Lay the container flat and freeze it for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Allow the ice cream to soften for 30 minutes prior to serving for the best results.
- Serve the ice cream by itself or smashed between your favorite cookies!
- To make the ice cream sandwiches, pack slightly softened ice cream into a 1/4″ scoop, then spoon out and smash between two Coco-Thins.
- Roll the perimeter of the sandwich around on parchment paper to smooth out the edges, then wrap in parchment paper and allow the sandwich to firm up for 30 minutes.
- Roll the sandwiches in optional cacao nibs, then serve immediately.
- Store leftover cookies sandwiches in the fridge for up to 2 weeks.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 6 hours
- Cook Time: 0 mins
- Category: Dessert, Snack
- Method: Freezer
- Cuisine: Oil-Free, Gluten-Free, Refined Sugar-Free