-Cookie Dough Layers-
Ingredients:
2 cups cashew butter*
1/2 cup browned Kerrygold grass-fed butter or 1/4 cup melted ghee
1/4 cup coconut flour
1/4 cup raw honey, melted
1/2 teaspoon sea salt
1/2 teaspoon vanilla
dash of cinnamon
3/4 cup Guittard Extra Dark Chocolate Chips
Directions:
1. Brown the butter by putting it in a shallow sauce pot on medium-low heat until it becomes a dark golden brown. You will know it’s ready when it smells like toffee. Take the butter off the burner right after it reaches this point to prevent burning.
2. In a medium sized bowl add the cashew butter, browned butter, coconut flour and stir together. Next add the honey, sea salt, vanilla, cinnamon, and stir until combined.
3. Cover the bowl and place it in the freezer for about 20 minutes. You want the cookie dough to harden up a bit but you still want it to be somewhat pliable so you can work with it.
4. Remove from the freezer and fold in the 3/4 cup of chocolate chips. If you add them before going in the freezer they will sink and settle at the bottom.
5. Line an 8×8 glass or metal pan with parchment paper.
6. Divide the cookie dough into two equal halves. Take one of the halves and press it down evenly into the bottom of the parchment lined pan. Then grab the sides of the parchment paper and remove the layer of pressed cookie dough and set it aside. Now lay another sheet of parchment paper in the pan and repeat the process by adding the remaining half of cookie dough. Press down the same as before until it’s evenly distributed across the bottom of the pan. Then gently set the other layer of cookie dough, that you previously set aside, on top. Cover and place the pan back in the freezer to let the cookie dough layers harden for 20 minutes.
7. Once the dough is ready, uncover and grab the sides of parchment paper and remove the top layer of cookie dough. Set it aside. Scoop out the ice cream and use a rubber spatula to spread it evenly over the bottom layer of cookie dough that still remains in the pan. If you went with a store bought ice cream you may need to soften it first for a few seconds in the microwave. Once you have evenly distributed the ice cream layer, take the remaining cookie dough layer on the parchment paper that you set aside, flip it upside down on top of the ice cream layer and remove the parchment paper, which will now be on the top. Press down evenly into place. Cover and put back in the freezer for at least 30 minutes or even overnight.
8. Once it’s ready, run a large knife under water and allow it to heat up. Dry the knife and use it to cut your ice cream sandwiches. Use a spatula to remove each one from the pan and enjoy!
*Cashew Butter
Ingredients:
3 cups of raw cashews
2 teaspoons of coconut oil , melted
Directions:
1. In a food processor add your cashews and puree for about 10 minutes or so depending on how awesome your food processor is. You will have to stop and scrape down the sides a few times. Once you start to get a smooth almost dough like consistency, slowly add the coconut oil and then a little bit of salt and puree some more. For this recipe it doesn’t have to be as finely textured as store bought nut butter, just as long as you have a nice smooth consistency you’ll be fine, in fact the more ough like the better.
-Ice Cream Layer-
1 pint (2 cups) of preferred ice cream
Paleo Options:
1. So Delicious Coconut Milk Ice Cream
2. So Delicious Almond Milk Ice Cream
or make your own at home:
Paleo Vanilla Bean Ice Cream
Ingredients:
2 cans coconut milk, full fat
1 vanilla bean, scraped
1/2 cup pure maple syrup, grade b
pinch of sea salt
Directions:
1. Put all the ingredients in a blender and mix until well combined.
2. Pour mixture into the bowl of your ice cream maker and follow the instructions according to the manufacturer. If you don’t have an ice cream maker, pour the mixture into a metal loaf pan, cover with saran wrap, and freeze for at least 6 hours. For firmer ice cream freeze overnight.
Primal Options:
1. Jeni’s Grass-Fed Ice Creams
2. McConnell’s Fine Ice Creams
Notes:
Do not skip the browned butter process and try to just use regular melted butter.