Raw Brownie Ice Cream Sandwiches

The only ICS* you need.

*Ice Cream Sammy, duh.

INGREDIENTS:

2.5 cups vanilla ice cream (dairy or dairy-free), softened

Brownies:

2 cups pitted medjool dates

2/3 cup almond flour

2/3 cup unsweetened cocoa powder

1 tablespoon vanilla extract

1 cup pecans

1/2 cup walnuts

2 tablespoons almond butter

1 tablespoon melted coconut oil

 

INSTRUCTIONS:

Line 2 (8-inch by 8-inch) baking pans with parchment paper or plastic wrap, with enough to overlap the sides, and set aside.

In the bowl of a food processor, process the dates until they form into a ball. Add in the almond flour, cocoa powder, and vanilla and pulse until combined. Add in nuts, almond butter, and coconut oil, and blend until mixture feels dough-like and sticks together when pressed. Divide mixture evenly among prepared pans and flatten into an even layer. Freeze 1 hour.

Spread softened ice cream evenly over one layer of brownie crust. Lift second brownie from pan using the edges of the parchment, and flip on top of ice cream in pan, creating a sandwich. Press down gently, and return to freezer for a minimum of 4 hours.

Once frozen, lift entire brownie from pan using the edges of the parchment, and transfer to a cutting board. Slice into squares, and enjoy!