Next-Level Ice Cream Sandwiches

When your ice cream cravings deserve the best.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• ICE CREAM

• 1  cup blueberries
• 2  tablespoons honey
• 5  frozen bananas
• 3  tablespoons almond butter
• 2⁄3 cup coconut cream

• COOKIES

• 6 1⁄2 ounces butter
• 3⁄4 cup brown sugar
• 2  eggs
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 7  ounces dark chocolate, bashed into tiny pieces
• 1  teaspoon vanilla extract
• 1  pinch salt

• GRANOLA

• 3  cups oats
• 1⁄2 cup honey
• 1⁄2 cup  mixed nuts
• 1⁄2 cup coconut
• 1⁄3 cup olive oil
• 1  pinch salt
• 2  teaspoons cinnamon

Directions

1. Preheat oven to 355 degrees F.
2. For The Granola:
3. Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes). Then put in a blender to process into a course crust. Set aside.
4. For The Ice Cream:
5. In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes.
6. Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes.
7. For The Cookies:
8. Using an electric mixer beat butter and sugar together until light and cream.
9. Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms.
10. Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven). Allow to cool.
11. Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set.