by Rose-Marie Jarry
Looking for a treat to beat the heat of the summer that’s healthy too? Try our homemade ice cream sandwiches and cool down guilt free!
This is a two part recipe. Make sure you start by baking the buns and while they are in the oven, you can start with the ice cream.
First, beat the eggs and egg whites, coconut oil and vanilla extract in a bowl then add the sugar and cocoa. Slowly add the flour and baking powder while mixing. Mix until you get a nice and smooth texture.
Grease a muffin pan and fill them half way with the mixture. You should cook no longer than 20 minutes at 375 degrees F.
Ice cream preparation.
Peel and cut the fruit. Then, along with the fruit, blend all the ingredients in a blender.
Put in an ice cream maker and let it freeze.
If you don’t have an ice cream maker, you can blend the mix and put it in the freezer for 15-20 minutes, stir the ice cream, then put it back in the freezer. You do that a couple of times until the ice cream a more solid texture. It’s going to take much longer to do if you don’t have an ice cream maker. You can get one for less than $200. It’s a good investment if you would like to start making your own healthy ice cream and sorbet at home.
When the buns are baked, let them cold down. After that, slice them in half horizontally with a bread knife and put ice cream between the two pieces. Leftover buns can be wrapped and conserved in the freezer for next time.
If you want to make it more impressive and sweet, you can melt a little bit of 70% dark chocolate and spread it inside the buns. Leave them in the freezer and serve to your special guests!
