Cherry Vanilla Cauliflower Ice Cream Sandwiches (Grain Free)
We typically associate dessert with indulgence, and depending on your relationship with experiencing delicious pleasure, even just the word indulgence can bring up all kinds of negative emotions - shame, guilt, unworthiness, heaviness, etc.
That's a lot of feeling bad for something that tastes so good.
What would it be like to release all the weight of those emotions and replace them with joy, delight, satisfaction and feeling fully nourished?
Welcome Vivacious Desserts, treats that taste divine and with each ingredient carefully selected with optimum health benefits in mind. Honey and maple syrup are packed full of minerals and with minimal processing, they are easy for your body to recognize as whole foods. Cherries and chocolate are rich in antioxidants, and cauliflower tucked in adds creamy texture and vitamins.
You know the secret to a perfect beach body? Feeling great from the inside out. You have our full permission to have your ice cream cookie sandwich (or cake) and eat it too. Because after all, life is meant to be enjoyed, and you deserve it.
Time to kick off the summer feeling like a beam of sunshine!
cherry vanilla cauliflower ice cream sandwiches
YIELD: 12 cookie sandwiches
PREP: 50 min
COOK: 10 min
READY IN: 1 hour
Deliciously rich cherry vanilla ice cream, made with cauliflower (we promise it's divine!), sandwiched between dark chocolate grain free cookies. A perfect summer treat!
GRAIN FREE CHOCOLATE COOKIES
- 2 cups organic almond meal
- 2 Tbsp organic coconut flour
- ½ cup fair trade cocoa powder
- ½ tsp baking soda
- ⅓ cup raw local honey (substitute maple syrup for vegan option)
- ¼ cup coconut oil
- 2 ounces unsweetened chocolate chips
- 1 tsp pure vanilla extract
CHERRY VANILLA ICE “CREAM”
- 1 head organic cauliflower, cut into florets (about 4 cups) and steamed until fork tender
- ½ cup coconut oil, liquefied
- ½ cup maple syrup
- 6 Tbsp organic coconut milk
- 1 Tbsp pure vanilla extract
- ½ tsp sea salt
- ½ cup Bing cherries, pitted and chopped into ½-inch pieces (if using frozen cherries, defrost and rinse, then chop)
Preheat oven to 350° F. Sift dry cookie ingredients together. Place the remaining cookie ingredients in a saucepan over low heat and stir until chocolate is melted. Pour the melted chocolate mixture into the dry ingredients and stir with a spoon until well combined.
Use a tablespoon to scoop out balls of cookie dough. Flatten each ball to about ½ inch thick and bake for 10 minutes on a lined baking sheet. Cool on wire racks.
Place all ice cream ingredients except cherries in a high-powered blender and blend on high until smooth and creamy.
Fold in cherries. Pour into ice cream maker barrel and run for about 20 minutes until firm or pour in lined 9- by 13-inch pan, seal with plastic wrap and freeze for about 3 hours, until firm.
Add a scoop of ice cream to a cookie and top with a second cookie to make a sandwich. Roll in crushed rose petals, chopped walnuts and/or cacao nibs if desired.