Monthly Archives: June 2018

Raw Cookies n’ Cream Ice Cream Bars

My kids love cookies n’ cream and since I’m always looking for ways to health-ify their favorite treats, I created these raw, dairy-free cookies n’ cream ice cream bars. Β These bars are so delicious and satisfying! Β Best part = no ice cream maker or churning required πŸ™Œ My entire family loved these bars and I can’t wait to hear what you think! Check out the super easy recipe below!

πŸ’š1/3 cup pure maple syrup,

πŸ’š1/3 cup coconut oil,

πŸ’š1.5 cups raw cashews, quick soaked**

πŸ’š1 teaspoon vanilla extract,

πŸ’š2 tablespoons unsweetened applesauce

πŸ’š1/2 cup @ripplefoods pea milk (I used unsweetened vanilla) or coconut milk,

πŸ’š1/2 cup chocolate snack cookies,

πŸ’šfor the Crust: 1.5 cups chocolate cookies-crushed into fine crumbs (I use my Vitamix to blend the cookies to crumbs before making the filling) + 1 tablespoon coconut oil (more if needed, see below)

**to do a quick soak, simply pour boiling water over the cashews and let them soak for 1.5 hours and drain). .

Directions:

1. Line an 8×8 brownie pan with parchment paper.

2. Add soaked cashews and all other ingredients to a blender except cookies and blend until smooth.

3. Now add in cookies and blend until cookies are blended well into the cashew mixture.

4. In a mixing bowl, combine the cookie crumbs + coconut oil and mix until oil is well incorporated. You can add a bit more coconut oil if needed to ensure crumbs stick together when pressed down.

5. Place crumbs into the liner tin and press firmly down until you form a single layer.

6. Pour cashew/cookie batter on top, smooth over to ensure the entire cookie layer is covered.

7. Freeze! And wait about 4-5 hours before eating. Enjoy!!