Coffee ice cream sandwiches


Every now and then I get an extreme craving for coffee ice cream.  I don’t know why, it just comes and sneaks up on me.  I find this odd as I drink no where near as much coffee as I used to.

Long gone are the daily trips to that specific coffee shop, you know, the one that sells that particular coffee brand and uses that specific soy milk.  Yes, I’m not ashamed to admit that I am a coffee snob.  Those annoying individuals that order a 3/4 soy flat white.  Yep, that’s me and I’m proud of it.  The way I see it, I only drink one coffee a day and it bloody well better be a good one!  But I digress, I was talking about coffee ice cream.

Ok, here’s the deal.  I’m going to give you my coffee ice cream recipe.  It’s creamy, doesn’t require any churning and to make it a million times better, I’m also going to give you the cookie recipe to sandwich in the creamy goodness.

I know, I’m so good to you :)

This recipe needs some forward planning because you need to soak the cashews for at least 3 hours (will give the creamiest result), as well as placing the coconut milk cans in the fridge so that the cream rises to the top and solidifies, making it easier to scrape out.  I got everything ready first thing in the morning and made it that evening so that it was ready the next day.


Coffee Ice Cream Sandwiches

Makes approx. 3


Coffee Ice Cream

1/2 cup coconut milk (cream part only, about 2 cans)

2 cup raw cashews  (soaked for 3 hours and rinsed well)

1 shot of espresso or 2 TBS coffee granules dissolved in 1/2 cup of water (if using a shot of espresso, add 1/4 more of water)

1/4 cup of maple syrup

Chocolate Cookie

1 1/2 cup pecans

2/3 cup roasted hazelnuts

5 medjool dates, pitted

2 TBS raw cacao powder

1 TBS coconut oil, melted

pinch of Himalayan pink salt

Ice Cream

Be careful not to shake the cans of coconut milk when you take them out of the fridge.  Open them carefully and scoop out the coconut cream only.  Save the rest for curries, smoothies or to use in overnight oats or porridge.

Place the cream, and the rest of the other ingredients into a powerful blender and blend until super smooth and creamy.  There should be absolutely no lumps or grittiness.

Pour into a square tin lined with baking paper. I used a brownie tray but you can also use a tupperware container, as long as you can get about a 1.5 – 2 cm thickness so that you can cut out rounds for the cookies.

Cover and place in the freezer to set.

Chocolate Cookie

Place all ingredients in a food processor and blitz until it resembles fine crumbs.  It should look like this:


Pour into a square cake tin lined with baking paper, and press down firmly so that the mixture sticks together well and doesn’t fall apart when you’re ready to make the cookie.  Make sure you get even distribution so that your cookies are more or less the same thickness.

Cover and place in the freezer to set.

To Assemble

Take both ice cream and cookie pans out of the freezer and let it thaw for about 30-45 minutes.  Until you can put your finger in the ice cream and it gives a little but doesn’t go through it.

Get a chopping board and lay some baking paper over it, then take a round cookie cutter about 5 cm in diameter, and cut out your cookies.  Place them on your lined chopping board.  Repeat until you have all your cookies out.

Do the same with the ice cream, laying each piece of ice cream round on top of a cookie. Cover with another cookie.

Repeat until all your cookies are done.  You will have extra ice cream left over.  Make more cookie dough if you want or eat as is.

If you want to eat them straight away, go ahead, but you can also store them in the freezer ready to go for when the next ice cream sammie attack hits.

Here’s cheers.


Peas, love and mungbeans




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