These no-churn maple ice cream sandwiches are so easy to make
If you love ice cream (and who doesn’t?!), chances are you have a favorite flavor. Maybe it’s a classic, like vanilla or chocolate, or maybe it’s something a bit more off the wall, like Sour Patch Kids or an ice cream infused with booze. But what about those flavors you can’t find in your local grocery store?
If you’re looking for something truly unique, look no further than Flora and Vino, who took an ingredient you may recognize from hummus (yes, what you dip crackers and carrots into) and turned it into one of the key ingredients for ice cream sandwiches.
These no-churn maple ice cream sandwiches require cashews, coconut milk, maple syrup and tahini, which is basically ground, toasted sesame seeds. Normally, you might find tahini in things like salad dressing and sauce and as a main ingredient in most hummus recipes. While it might sound weird to put it in ice cream, once you see the rest of the recipe, you may think otherwise.
The sandwiches have six ingredients and are vegan, gluten-free and oil-free. They are also free of refined sugar and are ready to eat in about six hours. Check out the full recipe below:
No-Churn Maple Ice Cream Sandwiches
- 1½ cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- ¼ cup + 2 TBS pure maple syrup (use less or more depending on desired sweetness!)
- ¼ cup tahini (optional)
- 1 bag Sejoyia Vanilla Coco-Thins
- ½ cup raw cacao nibs
- Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and optional tahini.
- Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Allow to soften for 30 minutes prior to serving for the best results.
- Serve by itself or smashed between your favorite cookies!
- To make ice cream sandwiches, pack slightly softened ice cream into a ¼” scoop, then spoon out and smash between two Coco-Thins.
- Roll the perimeter of the sandwich around on parchment paper to smooth out the edges, then wrap in parchment paper and allow sandwich to firm up for 30 minutes.
- Roll in optional cacao nibs, then serve immediately. Store leftover cookies sandwiches in the fridge for up to 2 weeks.
Yes, please!
Looking for more unique ice cream sandwich recipes? You might want to check out this chia ginger ice cream recipe from Minimalist Baker. Not only is it vegan as well, but chia and ginger are definitely not the usual flavors you see together in ice cream.
Or if you like your ice cream served with a side of Mexican food and margaritas, how about this cilantro lime ice cream from Cherry Tea Cakes? It only has seven ingredients, including, of course, lime juice and cilantro!
Will you be trying these no-churn maple ice cream sandwiches or any other unique ice cream treats?
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