Most of the ice cream I make at home turn out too sweet, would love to try this too, just hope it won't be too sweet 😛

I've got a very sweet tooth so i'll definitely try this out sometime!

Find out how you can make your very own vegan Mexican chipotle chocolate peanut butter ice cream sandwiches without using an ice cream maker!

![Ice cream sandwich](https://res.cloudinary.com/abillionveg/image/upload/v1522140962/IMG_7211_jkyrih.jpg "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


![Ice cream sandwich](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_7211_jkyrih/1522140962.jpg/w=700 "Ice cream sandwich")

#### I have some treats for you today my friends! Mexican chocolate peanut butter ice cream sandwiches with a date & peanut cookie. Topped off with some melted Mexican chipotle chocolate and some vegan sprinkles! And completely free from refined sugar with just the natural sweetness of maple syrup. I wanted to create something very simple and fun. I'm a big fan of sweets but lately have been cutting out all processed foods and sugars and basically living off raw foods, so I had to make something I could have myself!

#### The cookie is made from just two ingredients: date paste and lightly salted peanuts. The ice cream is made from coconut milk, maple syrup & Mexican chocolate. If you can’t locate Mexican chocolate, just create your own by mixing some dark chocolate with plant milk, cinnamon & chipotle or cayenne pepper. If the chocolate is too bitter, add some maple syrup to sweeten it up.

#### And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

## **Mexican Chocolate Peanut Butter Ice Cream Sandwich**

##### Serves: **4**
##### Active Time: **15 minutes**

### **Ingredients**
* 2 cans of coconut milk (full fat)
* 1/4 cup coconut cream (I used Edward and Sons)
* 1 block of Mexican chocolate (I used [Taza](https://amzn.to/2ITYYS1), or see above to make your own)
* 1/2 cup pure maple syrup
* 1 tsp vanilla extract
* 2 tbsp Arrowroot powder (or potato/corn starch)
* A pinch of salt

**For cookies:**
* 10 Medjool dates or 10-13oz of date paste
* 2 cups lightly salted peanuts

### **Directions**
1. Add the cookie ingredients to a food processor and process until it comes together in your fingertips.
2. Line a medium sized baking pan with parchment paper and press cookie dough firmly covering the entire area.
3. Stick cookies into the freezer until hardened.
4. Blend all ice cream ingredients in a blender and transfer to a plastic zip bag. Push the air out and set in the freezer for 2-3 hours.
5. Remove the ice cream and break into pieces and place into a food processor. Process until pieces form the consistency of ice cream.
6. Line another baking tray with parchment paper, pour ice cream mixture and freeze overnight.
7. Use cookie cutters to shape your sandwich cookies and ice cream mixture. Assemble sandwiches and return to freezer.
8. Melt some more chocolate and dip your sandwiches or get creative and finish them with whatever else you like!


Mexican Chocolate Ice Cream Sandwich Recipe

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I never knew you could achieve such a creamy texture with just bananas and coconut water! #mindblown

oh great this doesn't require any baking!

Miren en la app también pueden encontrar diferentes tipos de artículos como estas recetas <3 @monimassaro, @camivegan, @felipeguerrero, @johnnycactus, @analysalcedo2, @merikarapetyan, @alexandra16, @veganintheworld

These unicorn muffins are a creamy, healthy, bite-sized fantasy!

![Unicorn Banana Nice Kream Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/unicorn_nice_cream_tsoeys/1545182861.jpg/w=700)

#### These creamy muffins are made with a blend of bananas and coconut water - so tropical and healthy! Swirl a bit of colorful powders for the unicorn look, and voilà! You've created a bite-sized fantasy.

### **Unicorn Banana Nice Kream Muffins**
##### Servings: **9 muffins**
##### Active time: **30 min**

**Ingredients**

_**For the nice cream:**_
* 2 frozen bananas
* 1 cup young thai coconut water
* 1 tsp pink pitaya powder
* 1 tsp butterfly pea powder
* 1 tsp blue spirulina

_**For the muffins:**_
* 1 cup gluten free granola of choice
* 10 medjool dates pitted
* 1 tbsp unrefined melted
* coconut oil
* pinch of cinnamon
* pinch of salt

**Directions**
1. Put your granola, dates, coconut oil, cinnamon and salt into the food processor and blend.
2. Use parchment paper or muffin paper cups inside your tin and press the muffin mix down firm.
3. Now whip up your bananas & coconut water in a blender till smooth.
4. Separate your nice cream in 3 containers and add each color, then spoon batter one color at a time into the muffins and swirl with a knife for the unicorn look.
5. If you want to add berries, do not add them right away. Put the muffins into the freezer for 15-20 mins until its semi-firm and then press your fruit into the molds, then return to freezer for 1-2 hours. If you don't wait, they will sink to the bottom.

Unicorn Banana Nice Kream Muffins Recipe

@lou you should make some of these next time!

@noll-fyra you should make some of these next time! 

![Berry Brownies](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_8735-2_1_ojcaax/1528260344.jpg/w=700)

#### Simple and easy berry brownies! Thanks to my mom for this amazing recipe. She’s been plant based for 8 months now and is never turning back. Words cannot express how proud I am of her. These brownies are a perfect combination of fruit and chocolate. You can serve them warm or even better chilled from the fridge. You can adapt this recipe very easily as well. These are oil free and you have the option to use sugar or not, as I will give a few options to choose from.

#### My favorite combination with fruit is raspberries so I went with those. You may feel free to use your own favorite fruit in this recipe. I will probably experiment with a different combination the next time I bake these. Alright my friends, let’s not waste any more time and dive right into this creation!

## **Very Berry Chocolate Brownies**
##### Serves: **4** 
##### Active Time: **30 minutes**

#### **Ingredients**
- 1 1/2 cups whole wheat pastry flour (sub whatever you have)
- 4oz/115g unsweetened chocolate
- 1/2 cup dry sweetener (cane, date, maple, brown) or sub this with 8 medjool dates
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup raw cacao (or sub cocoa)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup unsweetened apple sauce
- 1/2 cup your favorite jam/jelly
- 1 cup of berries of choice

### *Method*
1. Preheat your oven to 350°F/180°C.

2. Grease a baking pan and line the bottom with parchment paper.

3. Melt down your unsweetened chocolate and side aside.

4. Mix your apple sauce, sugar, and jam/jelly.

5. Add the vanilla extract and melted chocolate to your apple sauce. 

6. Now sift in the flour, cacao, salt, baking powder, and baking soda.

7. Fold in your berries of choice with a spatula.

8. Spread your batter onto the baking tray, it will be thick.

9. Bake for 18 minutes and let them cool. You can also chill them in the fridge for a few hours.

10. Enjoy your berry brownies!


Vegan Very Berry Brownies Recipe

Make your very own banana Hostess Ding Dongs with a healthy, vegan twist!

![Banana Hostess Ding Dongs](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/resizedarticle_oeosrr/1524798988.png/w=700 "Banana Hostess Ding")

#### Here’s a throwback to my childhood of horrible junk food and sweets! These are some cupcake ding dong clones with my own personal twist on it. I created some banana cake peanut butter filled chocolate ding dongs. I am a huge fan of anything baked with banana so this idea popped in my head the other day. I tried to make these as clean as possible since I’ve been sugar-free for a month and don't consume oil or butter anymore.

#### I made the cakes not too sweet because the filling itself was very sweet, and the chocolate will have some sugar in it since it's hard to find vegan chocolate without any added. So feel free to add more sweetener to the cakes part of the recipe! If I wasn’t using chocolate and a peanut butter filling and just made regular banana cake or bread I would personally have stepped up the sweetener and added more. Now let’s get into the recipe for these treats below!

## **Banana Hostess Ding Dongs**

##### Serves: **4**
##### Active Time: **30 minutes**

### **Ingredients**
**For the cakes:**
* 3 cup spelt flour (or whichever you prefer)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 cup maple syrup (I used the maple guild vermont maple syrup)
* 3/4 cup vegan butter or coconut oil (I subbed this for 1 cup applesauce)
* 1 tsp vanilla
* 3 vegan eggs (I used Bob's Red Mill vegan egg replacer)
* 4 ripe bananas
* 1.5 cup plant milk
* 1.5 tbsp apple cider vinegar

**For the peanut butter filling:**
* Coconut sugar to taste (or date sugar, cane sugar)
* 1/3 cup coconut cream (I used lets do organic creamed coconut)
* 2 tbsp PB2 (any powdered peanut butter will do)
* 1 tbsp plant milk

### **Directions**
**For the cakes:**
1. Preheat your oven to 350F/180C
2. Mix the plant milk & apple cider vinegar in a bowl and let sit. Also mix the vegan egg and let sit in a separate bowl
3. Now mix all the dry ingredients in another bowl
4. In another separate bowl, smash the bananas, mix in the maple syrup, vanilla & vegan egg
5. Now mix the wet & dry ingredients together and mix including the milk/apple cider vinegar
6. Line a spring form pan with parchment paper and pour your batter
7. Bake for 30 minutes or until a toothpick comes out dry in the middle
8. I used a cookie cutter thats circular to cut out my shapes, you should probably do the same!

**For the filling:**
1. Mix everything together in a bowl and use a hand mixer until it all comes together
2. Fill up a piping bag with your filling and use this to fill in the cakes
3. After they have cooled a bit you can either test your luck and try filling them without drilling out the center with some sort of circular tool. I pulled out the centers with an apple core tool and filled them and then put the tops back on
4. Once you have filled your cakes, put the tops back on and prepare your chocolate

**For the chocolate coating:**
1. Melt any vegan chocolate and cover your cakes as you like. I got dirty with my hands and went to town. There really is no wrong way of doing this.
2. Make sure to have a cooling rack with parchment paper underneath while the chocolate drips and sets
3. Let them sit until the chocolate hardens and after that you can leave the cakes at room temperature and they should last a few days if they can even make it that long without being eaten!


Mexican Chocolate Ice Cream Sandwich Recipe

And no, you don’t need an ice cream maker to make these delicious sandwiches! Just grab your food processor and blender and all your ingredients and you’re ready to go!

Mexican Chocolate Peanut Butter Ice Cream Sandwich

Serves: 4

Active Time: 15 minutes

Ingredients

Directions

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