Cookie dough ice cream sandwiches or better said: fresh banana ice cream with crispy nuts between two soft cookies … Doesn’t this sound like a delicious new guest recipe? When it comes to vegan (raw) recipes, Julie Van den Kerchove from Julie’s Lifestyle knows her way around in the kitchen. Today Julie is sharing her recipe for these delicious ice cream sandwiches with us.
How did you become a ”raw food chef Julie”?
Many years ago while studying to become a professional journalist, I was diagnosed with chronic glandular fever. The only way for me to regain my health was by avoiding stress (quite difficult if you’re constantly working to a deadline) and by completely changing my diet and lifestyle.
I started by cutting refined sugars, grains and dairy products from my diet, and gradually transitioned to a primarily plant-based lifestyle. It was during this search for optimal health that I discovered raw food. Fresh fruits and vegetables helped me to increase my energy levels and finally reclaim my health.
Do you have a book recommendation?
A book that I’m always falling back to is “Zero Limits” by Joe Vitale. This book has opened my eyes a lot about how big the impact of our thinking is. Everyone knows that positive thinking is very important, but it’s often unclear as to how to apply this to real life as so much is happening. The author shares a very simple way for you to let go of negative thoughts and doubts, and to deal with any type problem. I can highly recommended this book!
Another book I regularly browse through is ”The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook” by Niki Segnit. It’s a very useful book when I want to try out new surprising flavor combinations when I create new recipes.
What is your life motto?
My life motto is one of the wise lessons I took 6 years ago from one of my culinary teachers during our raw food chef training at the Living Light Culinary Institute in California: “Show up. Pay attention. Stay open to the outcome but not attached. “
Would you like to know more about Julie, are you interested in Julie’s book ”Easy Vegan met Julie” or do you crave more yummy recipes? You can find more about Julie on her webiste.
- 1 tablespoon coconut oil, melted
- 1 cup (120 g) cashews
- 1 cup (100 g) rolled oats
- ½ cup (75 g) dates, pitted and roughly chopped
- ½ teaspoon sea salt
- 2 large pinches of ground vanilla (or vanilla extract)
- water, as needed for binding
- Almond butter banana ice cream
- 4 large ripe frozen bananas
- 3 - 4 tablespoons almond milk
- ½ to 1 tablespoon almond butter
- 2 large pinches of ground vanilla (optional)
- 1 tablespoon almonds, roughly chopped (for garnish – optional)
- Melt the coconut oil over low heat.
- Put the cashews and rolled oats in a food processor fitted with an S-blade. Process until finely ground.
- Add the pitted dates. Process until finely chopped.
- Add the melted coconut oil, sea salt, ground vanilla and a little water. Process into a thick dough. The drier the dates, the more water you will need. You’ll know the dough is ready when it comes together into a ball.
- Place the dough on a sheet of parchment paper. Cover it with a second sheet of parchment paper and roll the dough out using a rolling pin until it’s about ½ inch (1 cm) thick.
- Peel the top sheet of parchment off the dough and, using a round cookie cutter, cut out a batch of cookies. Gather the remaining scraps of dough into a ball, reroll and continue cutting out more cookies until all the dough has been used.
- Put the cookies on a plate lined with parchment paper and leave to harden in the freezer for fifteen minutes.
- Almond butter banana ice cream
- Cut the frozen bananas into smaller pieces with a sturdy knife.
- Put the frozen banana chunks, almond milk, almond butter and ground vanilla in a food processor fitted with an S-blade. Process until smooth, stopping occasionally to scrape down the sides of the food processor with a rubber spatula.
- Lastly, add the almonds. Use the pulse button on the food processor to finely chop the nuts and evenly distribute them throughout the ice cream. By using the pulse button, the nuts will retain their crunchy texture.
- Has the ice cream become too soft to scoop? Put it in the freezer to chill for about fifteen minutes.
- Take the cookies from the freezer. Take a cookie, top it with a generous helping of banana ice cream, stack another cookie on top of the ice cream and gently press to adhere. Roll the edges of the ice cream sandwiches in chopped almonds, if desired.
- Serve immediately or place in the freezer for 10 minutes to harden.