Raspberry & Vanilla Ice Cream Sandwiches

By Chef: Hannah Mendenhall
Posted: September 9, 2011


Click to rate this post!
[Total: 0 Average: 0]

Ice Cream Sandwiches!! Need we say more??


Raspberry Ice Cream

  • 2 c coconut milk fat
  • 1/2 c raspberries
  • 1/4 c raw honey
  • 1/2 t vanilla extract

Vanilla Bean Ice Cream

  • 2 c coconut milk fat
  • 1/4 c raw honey
  • 2 t vanilla extract
  • 1 t ground poppy seeds (optional)

Chocolate Cookie

  • 3 c sunflower seeds (soaked and dehydrated)
  • 1/2 c almonds (soaked and dehydrated)
  • 1/2 c cacao powder
  • 1/4 c coconut oil
  • 1/4 c raw honey
  • 1 T vanilla extract
  • 1 t Celtic Sea salt


Ice Cream

Blend all ingredients, freeze in ice cube trays, and process in a food processor until creamy. That’s it!

Grind sunflower seeds, almonds, and salt into a flour. I like to use a Blendtec on the Grain Grind setting. In a food processor, thoroughly combine all ingredients. I like to pour the flour in right after it’s ground, then add in the additional ingredients.

Roll the cookie dough out and cut into desired shapes. Pre ground buckwheat flour is a tremendous help when rolling out the cookie dough, and makes for an even perfectly-cut cookie. Before cutting the cookies out, place the rolled dough onto the dehydrator screen. Then using a cookie cutter or glass, cut the dough into desired shapes. Instead of separating the cookies from the remaining dough, just let it all dehydrate together. Dehydrate 48 hours on 105〫F. Then remove the excess cookie dough (and eat:) and freeze the cookies.

Once the cookies are hard, dollop some ice cream on one, top with another cookie, and freeze until hard…or if you like soft serve cookie sandwiches, enjoy immediately!


Warning: the smell of the dehydrating cookies may drive you to insanity. Double or triple recipe, just incase. In fact, the ice cream is enough for about 2 cookie batches, so make that a quadruple batch. Nibbling is bound to happen, so plan accordingly!