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Apple Pie Nice Cream Sandwiches

Apple Pie Nice Cream Sandwiches

Serves: 12

Category: Desserts
Author: Cara Fuhrman

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Rated by: 1 members

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For the Apple Crumble Cookie:
1/4 cup raw almond butter
1/2 cup unsweetened applesauce
1/2 cup rolled oats
2 medjool dates, pitted and diced
1/4 cup diced unsweetened dried apples
1/4 teaspoon pure vanilla bean powder or alcohol-free vanilla extract
1/4 teaspoon cinnamon
pinch cardamom
For the Nice Cream Filling:
1/2 cup raw cashews, soaked overnight then rinsed
4 ounces coconut meat, fresh or frozen
13.5 ounce can coconut milk (see note)
4 medjool dates, pitted
1 teaspoon pure vanilla bean powder or alcohol -free vanilla extract
1/4 teaspoon xanthan gum


To make the cookies, preheat oven to 375 degrees F. Mix the almond butter and applesauce, add in remaining cookie ingredients and stir well.

To make the nice cream, blend all ingredients in a high-powered blender.

The ice cream sandwiches can be assembled using an ice cream sandwich maker such the Chef'n Sweet Spot Mini Ice Cream Sandwich Maker. Follow the sandwich maker instructions and bake the cookies for 10 minutes.

To make without an ice cream sandwich maker, drop cookie batter by tablespoons onto a lightly-oiled baking sheet and bake for 10 minutes or until lightly browned. Let the ice cream harden a bit in the freezer and then layer between two cooled cookies. Wrap and freeze.

Makes 12-14 sandwiches with some leftover nice cream.

Note: Use both the solid and liquid portions of the canned coconut milk but add the liquid as needed. Cans vary in the amount of solid vs liquid portions.

Calories 225; Protein 4 g; Carbohydrates 20 g; Sugars 12 g; Total Fat 16.4 g; Saturated Fat 10.3 g; Cholesterol 0 mg; Sodium 20 mg; Fiber 3.7 g; Beta-Carotene 11 ug; Vitamin C 3 mg; Calcium 36 mg; Iron 2.3 mg; Folate 14 ug; Magnesium 53 mg; Potassium 293 mg; Zinc 0.9 mg; Selenium 4.2 ug

Comments (1):



08/15/2019 04:50 PM

Rated this recipe: (no rating)

I wonder if using desiccated coconut could replace coconut meat- if the result would still be satisfying?  This looks delicious!  Love your cookbook too.