These delectable ice cream sandwiches are crafted with the highest intention—infused with our beloved Heirloom Cacao, Chocolate Protein, and Mucuna for deep nourishment, energy, and joy.
Sink into the lush, creamy layers of chocolate ice cream nestled between two rich cookie dough slabs—soft, fudgy, and entirely plant-based. Drizzled with silky melted chocolate, each bite delivers pure adaptogenic bliss.
This is sacred indulgence redefined—a frozen treat designed to uplift the spirit, satiate the senses, and nourish the body with every botanical-packed bite.
RECIPE
Prep time: 10 minutes
Cool time: 3 hours
Yield: 8
Category: dessert
Recipe by: Britt Berlin
Ingredients:
For the Chocolate cookie dough:
- 1 ½ cups almond flour
- ½ cup Heirloom Cacao
- 1 Tbsp Chocolate Protein Powder
- ½ Tbsp Mucuna Powder
- ½ cup almond butter
- ⅓ cup maple syrup
- 1-2 tbsp dairy-free milk, as needed
For the Vegan Chocolate Ice Cream:
- 1 14-ounce can coconut cream, chilled overnight
- ¼ cup maple syrup
- 2 Tbsp Chocolate Protein Powder
For the Chocolate Coating:
- ½ cup vegan chocolate chips
- 1 tsp coconut oil
Directions:
- Line an 8” loaf pan with parchment paper.
- In a large bowl, whisk together the almond flour, Cacao Powder, Chocolate Protein Powder, and Mucuna Powder. Then add in the almond butter and maple syrup, and fold into the dry ingredients. Add in dairy free milk as needed until you reach a thick, sticky dough.
- Press half of the dough into the loaf pan, then remove and place that half of the dough into the freezer (this will be the top of our cookie dough ice cream sandwiches. Reline the loaf pan with parchment paper and press the remaining cookie dough into the bottom of the pan. Set aside.
- Make the ice cream by using a hand mixer to cream heavy coconut cream until it begins to thicken, about 3 minutes. Then add in the maple syrup and Chocolate Protein Powder, and mix again until completely integrated.
- Spoon the ice cream mixture on top of the cookie dough layer in the loaf pan, and smooth the top. Place the loaf pan into the freezer to chill for 2-3 hours.
- Once chilled, place the second layer of cookie dough on top. Then freeze again for another 30 minutes.
- When ready to enjoy, melt the vegan chocolate chips and coconut oil together in a heat safe bowl in the microwave or via stove top. Slice the ice cream sandwiches and dip into the melted chocolate. Enjoy!
