S’mores-Inspired Chocolate Cardamom Ice Cream Sandwiches

By Ashley | Dessert

Jun 05


Doesn’t that word evoke such nostalgia?

I bet we all have at least one fond memory of a summer night that included a bon fire, citronella candles, loud music, booze lemonade, and a attempt to make the perfect, melty, chocolatey, just-burnt-enough s’more.

There’s something magically about the process of cooking over an open fire surrounded by your clan. An the fact that sugar and chocolate are involved in the cherry, I mean . . . graham cracker 😉  on top!

However, in the heat of summer, you can’t always recreate that ideal s’more situation so easily. Because summer is BUSY and sometimes you don’t always have a bon fire ready and group of friends in tow.

So, I captured all the flavors and textures of the classic s’more and created a make-ahead frozen treat  that has all the cookie/chocolate/marshmallow deliciousness in grab-n-go form.

Meet the S’more-Inspired Nice Cream Sandwich

Consisting of . . .

  1. Homemade better-than-graham crackers – These bad boys are thicker, richer, and tastier than the originals – Winning!
  2. Chocolate Cardamom Nice Cream – because ice cream + chocolate = LIFE
  3. Coco Whip – pretty much marshmallow fluff meets whipped cream, but vegan. YES!

This recipe makes 4 thick, super-satisfying sandwiches, plus extra nice cream!

P.S. If you’re a frozen dessert fanatic like me, be sure to check out my Cinnamon, Almond Butter & Blackberry Ice Cream Bars and Chocolate-Laced Snickerdoodle Ice Cream Bars

S’mores-Inspired Chocolate Cardamom Nice Cream Sandwiches (Raw option)

Graham Cookies:
1 1/2 c rolled oats
1 c unsweetened coconut flakes
1/2 c pecans
8 large Medjool dates (or 1 c dried dates), soaked and drained
1/8 tsp sea salt
Pinch cinnamon
3-4 tbsp melted coconut butter

Grind the oats, salt, and cinnamon to a high-speed blender or processor until a flour forms.
Add the coconut and pecans and blend for a few more seconds.
Add the dates and blend until a crumbly “dough” forms.
Pour into a bowl and mix in the coconut butter. The mixture should resemble cookie dough. If too dry, add a teaspoon or two of water to moisten and pull the dough together.
Press into a parchment lined small glass pan. It should be 1/4-1/2” thick.
Chill for 2 hours.
Option 1: Cut the chilled bars into 8 equal pieces and fill with chocolate nice cream and Coco Whip (optional).
Option 2: Cut the bars into 8 pieces and bake in a 250 degree oven for 15 minutes or until firm to the touch. Fill with chocolate nice cream and Coco Whip (optional)

Chocolate Nice Cream Sandwiches:
3 bananas, cut in quarters and frozen
3-4 tbsp raw cacao powder
1/4 c almond or cashew butter
1 tsp vanilla extract
1 drop Young Living cardamom essential oil
Optional: 1/4 c coconut cream (from a can of chilled coconut milk)

Marshmallow component (optional): 1/2 c So Delicious Coco Whip

Add all the ingredients to a high-speed blender and blend until a creamy ice cream forms.
If you are having resistance blending, let the bananas thaw for 20 minutes (in the blender), or add a few tablespoons nut milk and continue blending.
Scoop nice cream into a container, cover, and freezer until firm. A couple hours should suffice, depending on the depth of the container.
Layer between graham cookies with Coco Whip and return to freezer until you’re ready to dig in!

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