Yields: 8 sandwiches
- For the ice cream:
- 1 can coconut milk, full fat
- 3 tbsp honey
- 2 tbsp vanilla extract
- 2 egg yolks
- 1/2 cup Enjoy Life chocolate chips (or other dark chocolate chips)
- For the sandwich:
- 3 cups almond flour
- 3/4 cup honey
- 1/4 cup sunflower seed butter (or other nut/seed butter)
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Combine coconut milk, honey, and vanilla in a food processor or blender.
Pour mixture into a small saucepan over medium heat and whisk in egg yolks.
Continue whisking until mixture comes to a low boil.
Remove from heat and allow to cool.
Transfer mixture to a small bowl and refrigerate for at least 2 hours.
When ice cream is almost ready, make crust by mixing all crust ingredients until well combined.
Divide mixture in half.
Take one half of crust mixture and press into the bottom of a bread pan (9×5 or similar size). Refrigerate the remaining half.
Stir chocolate chips into ice cream mixture.
Pour ice cream mixture over bottom crust layer and place in freezer until completely hardened.
Once hardened, press remaining crust evenly over ice cream layer.
Return to freezer for 15-20 minutes before cutting into bars.
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