Ice Cream Sandwich with Yoggu

Vanilla Coconut Caramel Ice Cream Sandwich w/ Yoggu!

We've partnered with Yoggu to bring you a creamy surprise! Perfect for late night cravings or summer cool downs, this ice cream sandwich is what you've been looking for! Featuring a medicinal mushroom infused coconut yogurt ice cream with date caramel and chocolate chip cookies- Pairing mushrooms with coconut yogurt has never tasted better!

Ingredients

Cookies

• 2 cups almond flour
• 1/2 tsp Pink Salt
• 1/4 tsp Baking Soda
• 1/4 cup Melted Coconut Oil
• 1 Tbsp. Vanilla
• 1/4 cup Forest Juice
• 1/2 cup Chocolate Chips

Ice Cream

• 1 jar Yoggu Original
• 1/8 cup Oat Milk
• 1/4 cup Forest Juice
• 1/4 cup Shredded (unsweetened) Coconut 
• 2 tsp. Vanilla Extract

Date Caramel

• 6 Medjool Dates
• 1/2 tsp Sea Salt 
• 1/2 tsp Vanilla
• 1/2 cup Oat Milk

Directions

1. For the cookies, set oven to 350 degrees. Mix all listed ingredients together, and form into 2 1/2 inch balls. Slightly flatten onto a covered baking sheet and bake for 10 minutes.
2. For the date caramel, let the dates soak in hot water for 10 minutes. Once softened, strain and add to a blender along with sea salt, vanilla and oat milk. Blend until smooth. 
3. For the ice cream, blend the Yoggu, oat milk, forest juice and vanilla until smooth. Then stir in the coconut flakes. For the date caramel, lightly swirl it into the mixture but don't mix fully. 
4. Put the ice cream mixture into the freezer overnight 
5. Once ready to assemble, take the ice cream out of the freezer and let soften for 10-15 minutes (if it is still ice-y feel free to send it through the blender to make it nice and smooth). Once malleable, take a huge scoop and put it between two cookies. 
6. Enjoy in Joy!