Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches Recipe :- A chocolate shell, a chocolate-flavored ice cream that does not include dairy, and salted cashews that are crunchy are the components that come together to form this magnificent Mocha Maca Ice Cream sandwich.
Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches Recipe
This wonderful Mocha Maca Ice Cream sandwich is made out of a chocolate shell, a chocolate-flavored ice cream that does not include dairy, and salted cashews that are crunchy. All of these components combine together to form the sandwich.
Ingredients
Cookie Crust
- 1 cup dates, pitted
- 1 cup raw almonds
- 1/4 cup cacao nibs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Shell
- 3 tablespoons coconut oil, melted
- 3 tablespoons cocoa powder
- 2 tablespoons maple syrup
Nuts
- 1/4 cup raw cashews
- 3 tablespoons large coconut flakes
- 1/4 teaspoon water
- 1/16 teaspoon salt
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Instructions
Wax paper should be used to line a loaf pan that is approximately 8 ½ inches by 4 ½ inches or 9 inches by 5 inches. Put the dates, almonds, cacao nibs, vanilla essence, and salt into a food processor and pulse it until the almond bits are fine and the mixture is sticky and sticks together.
This should take about a minute. The bottom of the loaf pan should be covered with an even coating of the crust mixture, which should be pressed into place. You should take your Mocha Maca Crunch and spoon it on top of the crust.
After it has slightly softened, you should level it out little. Freeze for a period of thirty minutes. After the remaining crust has been sprinkled over the ice cream, press it down in a manner that is both gentle and even.
While the chocolate shell and nuts are being prepared, freeze for fifteen minutes. Maple syrup, melted coconut oil, and cocoa powder should be mixed together in a small mixing dish until the mixture is completely smooth. Put aside for later.
The cashews, coconut flakes, water, and salt should be mixed together in a separate small bowl until they are completely incorporated. The cashews should then be toasted in a pan over medium heat until they have a faint browning.
Take the mixture off the stove and cut it up into very small pieces. As soon as the sandwiches have reached the point where they are completely frozen, utilize the wax paper to carefully remove them from the pan. Cut into eight equal squares.
Wax paper should be used to line one baking sheet. The next step is to either plunge half of each sandwich into the chocolate shell or spoon it over or around the sandwich, allowing the excess to drizzle off.
The chocolate shell should be sprinkled with nuts, and then placed on a baking sheet. Continue until all of the sandwiches have been prepared.
Place sandwiches in the freezer for ten minutes, or until you are ready to serve them on the table!
Make sure to allow them to thaw for three to five minutes before eating them if they have been stored in the freezer for the night or for a couple of weeks. Last but not least, have fun!
In the event that they have been kept in the freezer for the night or for a couple of weeks, it is imperative that you give them a thawing time of three to five minutes before you consume them. Also, don’t forget to have a good time!
It is necessary that you allow them a thawing time of three to five minutes before you consume them in the event that they have been stored in the freezer for the night or for a couple of weeks. This is because they have been frozen after being stored in the freezer.
Nutrition
- Calories: Approximately 320 kcal
- Total Fat: 21g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 110mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 23g
- Protein: 7g
