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Kitchen Sink Coconut Ice Cream Sandwiches

Coconut nice cream sandwiches in between kitchen sink chickpea cookie dough.
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Servings 6

Ingredients
  

Coconut Nice Cream

  • ½ cup coconut cream (or refrigerate canned coconut milk overnight and use the thick layer)
  • 1 cup frozen bananas
  • 1 tsp vanilla extract

Chickpea Cookie Dough

  • 1 cup canned chickpeas or cooked and chilled
  • ½ cup rolled oats
  • ¼ cup almond flour sub rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp almond butter sub any nut butter
  • 2 tbsp coconut milk sub almond milk
  • 2 tbsp maple syrup
  • pretzels
  • dark chocolate

Instructions
 

  • Refrigerate a can of coconut milk overnight if you're not using coconut cream itself.
  • Blend all ingredients for the ice cream and freeze.
  • Blend all ingredients for the chickpea cookie dough except the pretzels and dark chocolate.
  • Take cookie dough out of your processor and add pretzels and dark chocolate in whatever quantities you desire.
  • If cookie dough is too sticky to handle with your hands, mix in more almond flour.
  • Line a small dish (at least 4x6) with wax paper (or parchment paper). Separate the cookie dough into approximately two equal portions. Flatten out one portion of it on the wax paper so that it is about ¼ inch thick.
  • Add all the ice cream on top of the first layer, smoothing it out with a knife.
  • For the final cookie dough layer, use your hands to mold cookie dough chunks of the right thickness (~ ¼ inch) and place those on top of the ice cream. Be careful not to apply too much pressure on this top layer with your hands if your ice cream has more of a soft-serve consistency.
  • Freeze and slice!