Peanut Butter and Banana Ice Cream Sandwiches, with Roasted Cocoa Nibs

This recipe is technically a two part recipe concoction smashed together.
The banana ice cream will most likely have to made the night before. And requires a high powered blender or food processor, and an ice cream machine if you have one..
but not necessary.


Ingredients

Ice Cream

3 frozen bananas
1/2 cup soaked cashews
1 cold can of coconut milk
1/4 cup Roasted Cocoa Nibs
2 tbs honey

Method and Preparation

Start by soaking the cashews, for at least a couple of hours, if not over night.  When ready to start this recipe, rinse them off and puree the cashews in the blender or food processor until you get a paste. Then add and mix all other ingredients
 { except the cocoa nibs!. }
If you are using an ice cream machine, transfer to mix and chill at this point. If you are not, transfer the cream to cold mixing bowl or container, with a lid. Stir in the Cocoa Nibs, and toss bowl into the freezer for a couple of hours. Be sure to check on the iced cream, to stir and break up the ice crystals forming. This may take up to 6 hours to chilled consistency.


Ingredients

Cookies

2 tsp coconut oil.
1 cup dried dates
1/2 cup natural peanut butter
1 tsp vanilla extract
1 cup almonds
1 tsp baking powder
1/4 cup flour
2 eggs
pinch of fine grey sea salt / celtic sea salt

Method and Preparation


The cookies, also require a food processor.
Preheat the oven to 350’. And prepare the ingredients. The dates will first require a bit of softening with warm water, with just enough water to cover them for about 1/2 hour.
Start with the almonds, by crushing them on high in the food processor. Spoon the dates out of the water, into the processor with all other ingredients and pulse to bring the dough together. Spoon dollop the dough onto a lined cookie sheet, or non stick sheet. And bake for 5 minutes, pull the cookies out and flatten them with a non stick spatula, and pinch a sprinkle of grey salt on each cookie, bake for another 10 minutes or until they start to brown on the bottom. Pull the cookies from the oven and transfer them to a cooling rack or just the counter to cool.

Pull the iced cream from the freezer and let it rest at room temp for a couple minutes before you work the sandwiches together. Making sure the cookies are properly cooled, so not to over melt the iced cream.
Serve right away, or transfer back to the freezer until you are ready to serve.

*Cookie Recipe makes 12 cookies / 6 large sandwiches
with ice cream left over