Raw Vegan Nicecream Sandwich

This vegan gluten-free ice cream sandwich recipe still packs a punch of flavour and nutrients, by way of yummy almonds, dates, cacao, banana and coconut cream – so not too many ingredients and no baking required (but 100% delish).

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INGREDIENTS (serves 4-6):

  • 1 cup dried dates
  • 1½ cups almonds
  • 2 tbsp raw cacao powder
  • 1 frozen banana (the riper it is the more the banana flavour will come through – use your own judgement as to how you’d like them to taste)
  • 1 tsp vanilla bean extract
  • 200ml coconut cream



  1. Cover dates in boiling water and set aside for 15 minutes.
  2. Process drained dates, almonds, cacao powder and a pinch of salt into a sticky dough, adding some of the date soaking liquid if the mixture is too dry.
  3. Press half the dough into heart-shaped moulds or the base of a 9x13in brownie pan and set aside, reserving the remaining dough in an airtight container.
  4. Use a food processor to blend bananas, vanilla and coconut cream (plus any add-ins your using) then pour over base.
  5. Freeze overnight or until set.
  6. Spread remaining dough over icecream and press in nuts and cacao nibs if using.
  7. Place back in the freezer to set, approximately 3-4 hours.
  8. Serve drizzled with chocolate or serves with fresh berries (or ideally both!).

Got a question about this raw, vegan ice cream sandwich recipe? Ask away via the comments below.

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