Paleo Raspberry Brownie Ice Cream Sandwiches

I love dessert, but what I love even more is that finding delicious but healthy dessert recipes is easier than ever these days. I guess the only downfall is that you have to make them yourself, however, I’m just grateful these recipes exist.

-How to Make Gluten Free Raspberry Brownie Ice Cream Sandwiches-

Brownie Crust Ingredients:

• 1 1/4 cups nuts, I used equal parts raw organic almonds and pecans
• 1/4 cup + 2 tablespoons raw cacao powder 
• 1/8 teaspoon fine Himalayan sea salt
• 1 cup organic Medjool dates pitted and soaked
• 1 teaspoon vanilla extract
• 1/2 ounce chopped cacao butter or coconut oil, melted

Ice Cream Ingredients:

• 1/2 cup organic cashews, soaked 6-24 hours, drained
• 1 1/4 cups full-fat organic coconut milk, shaken prior to opening
• 1/2 vanilla bean split and scraped
• 1 1/2 cups organic raspberries
• 5 tablespoons organic maple syrup, plus another 3 tablespoons for macerating the raspberries
• Pinch of Himalayan sea salt
• 1/2 ounce chopped cacao butter or coconut oil, melted

For the Raw Chocolate Coating:

• 1 scant cup chopped cacao butter or coconut oil
• 1/2 cup raw cacao powder
• 1/4 cup organic maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons raw cacao nibs

Directions for Brownies-
In a food processor, process the nuts with the cacao powder and salt until finely ground. Scrape into a bowl and set aside. Place the dates (drained if soaked) with the vanilla in the now-empty blender and blend until smooth, scraping down the bowl as needed. Add the nut mixture and melted cacao butter to the date mixture, and pulse until combined and clumpy, scraping the bottom and sides of the bowl as needed.

Line two 8×4″ loaf pans (or one 8×8″ square pan) with parchment paper, leaving the sides sticking out for handles. Pack each pan with half of the brownie mixture, pressing firmly, into a thin, even layer. Freeze the brownies until firm, at least 20 minutes.

Directions for Ice Cream-
Heat the coconut milk with the vanilla bean in a small saucepan over a medium flame until hot and steamy, swirling occasionally. Cover and let steep 20 minutes. Meanwhile, combine the raspberries with 3 tablespoons of the maple syrup and the bourbon in a small bowl and mash lightly. Set aside.

In the body of a blender or food processor, pulse together the cashews, maple syrup, and salt. Blend until smooth, about 5 minutes, scraping down the sides of the bowl occasionally. Remove the vanilla pod from the coconut milk, discard the pod, and slowly blend the coconut milk into the cashew mixture. Blend until silky smooth, scraping down the sides of the bowl as needed, a minute or two. Blend in the melted cacao butter, then stir in the mashed berries and their juices, leaving some chunks of berries.

Scrape the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions. How adorable is this PINK ice cream maker? Obsessed!

Assemble the Sandwiches-
If you made the brownies in one pan, cut in half. Scrape the ice cream onto the top of one brownie and spread evenly. Turn out the second brownie onto the top of the ice cream and press gently to even it out. Peel off the parchment and discard. Freeze until firm, at least 2 hours.

When firm, use the parchment handles to pull the ice cream sandwich out of the pan and onto a large cutting board. With a sharp chef’s knife, trim away the edges and cut into 8 sandwiches. Freeze until ready to dip.

Directions for Chocolate-
In a metal bowl set over a pot of barely simmering water, combine the cacao butter, cacao powder, maple syrup, and vanilla. Whisk until nearly melted and smooth. Remove from the heat and let cool until warm and slightly thickened, whisking frequently to keep the mixture in emulsion.

Dip the Sandwiches-
Remove the frozen sandwiches from the freezer and line a small sheet pan with parchment paper. Working quickly, dip a sandwich into the chocolate halfway on the diagonal. Shake off the excess chocolate, place on the pan and immediately top with a sprinkle of cacao nibs before the chocolate hardens. (You’ll only have a matter of seconds to get them on there, but you can always re-dip the sandwich if need be.) Work quickly and return the sandwiches to the freezer to firm up again, at least 30 minutes.

The sandwiches are best when they’ve had a few minutes to soften out of the freezer. If not serving immediately, wrap airtight and store for up to a month or two. This recipe is from The Bojon Gourmet.