I found this a long time ago from a website on the internet, I’m sorry that I don’t have the source but I’m just going to tell you that it’s not my recipe. The picture is not mine either, but I’ve been making these for weeks and they are great! Enjoy!
1 cup young coconut water
1½ cup almond milk, strained
2 tablespoon coconut oil
¾ cup chopped soaked dates
seeds from 1/4 vanilla bean
2 pinch salt
1 cup soaked and dehydrated almonds, ground to flour
½ cup ground golden flax seeds
1 chopped apple
2 tablespoon raw cacao powder (for chocolate cookies) or mesquite pod meal (for vanilla cookies)
10 or more soaked dates
1 cup chopped young coconut meat (for the ice cream, forgot to put it in the ice cream section)
Blend all of the ice cream ingredients until completely smooth (including coconut meat). If you want half of the ice cream sandwiches to have chocolate ice cream in the middle, stir in 2-3 tablespoons of raw cocoa powder in half of the blended cream. Pour the cream into ice cube trays and freeze until frozen. Using a champion juicer with the blank attachment, feed the juicer the frozen ice cream cubes. it will transform into soft serve ice cream! Tranfer the ice cream to a plastic container and freeze until ready to make the ice cream sandwiches.
Process all of the cookie ingredients in a food processor or blender until smooth.Add water if needed. Transfer the batter to teflex sheets and spread a 1/4 inch layer of the batter onto each sheet. and dehydrate for 6 hours at 115 degrees F. Use a round cookie cutter to make the cookies. Place the cookies on mesh sheets and dehyrate till crisp.
To assemble the ice cream sandwiches, take a spatula and put a scoop of ice cream on every other cookie. Top with another cookie. I always straighten out the edges to they look nice n’pretty, but they didn’t do that in the picture. Put the ice cream sandwiches in the freezer for 1-2 hours to harden. Enjoy!