Dairy-Free Superfood Ice Cream Sandwiches Recipe

Recipe Heidi van Loggerenberg
  • 200g cacao butter
  • ½ cup agave syrup or raw honey
  • 1T vanilla seeds (optional)
  • 2 cups cacao powder, sieved
for the ice cream
  • 2 cups cashew nuts, soaked for two hours or more
  • 2 cups young, green coconut meat
  • 1 cup filtered water
  • ½ cup coconut butter or oil
  • 2T vanilla extract
  • 1 vanilla pod
  • ½T salt
Melt the cacao butter in a double boiler (not higher than 40°C). Pour into a blender with the agave syrup and vanilla seeds, and blend briefly on the lowest speed to mix. Add the sieved cacao powder slowly and blend again on the lowest speed, just enough to mix properly. Line a baking tray with wax paper and spread the chocolate mixture onto the paper in discs, making sure they do not touch each other. (If desired, sprinkle cacao nibs, goji berries or pomegranate arils over the top before refrigerating for one to two hours to set.) To make the ice cream, blend the cashew nuts, coconut meat, water, coconut butter, vanilla extract, vanilla pod and salt until smooth, being careful not to let the mixture get hot from blending.  For goji berry ice cream (red): add half a cup of goji berries to the ice cream mixture in the blender, and blend until all the berries are almost broken down. Add another half a cup of goji berries, pulse once or twice to mix through (large chunks of goji berries add chewiness), pour into ramekins and freeze. For mint klamath ice cream (green): blend half a cup of fresh mint leaves, stalks removed, and four to six klamath pills or two teaspoons of klamath crystals with the ice cream mixture until smooth, pour into ramekins and freeze. For bee-pollen ice cream (yellow): blend one tablespoon of bee-pollen granules with the ice cream mixture until smooth. Stir in one tablespoon of bee pollen just before freezing, pour into ramekins and freeze.  For pomegranate camu camu ice cream (pink with red bits): add two tablespoons of camu camu powder to the ice cream mixture in the blender. Blend briefly on low speed to just mix. Stir in half a cup of pomegranate arils just before freezing, pour into ramekins and freeze. To unmould, briefly stand the ramekins in hot water then slip the moulded ice cream out. Place a chocolate ‘sandwich’ base on a flat surface and stack two different flavours of ice cream on top, then add another disc on top. Note: almond milk is the standard milk used in most raw-food recipes, but may be substituted with hazelnut milk or any other nut milk. This recipe was originally published in the 2013 House and Leisure Food issue.