Brownie & Glow Mini Ice Cream Sandwiches

makes 16


Ice cream

  • 1 1/ 4 cups (180 g) raw cashews, soaked in cold water overnight
  • 2 cups (300 g) fresh or frozen pitted cherries
  • 3/ 4 cup (180 ml) full fat coconut cream
  • 1 very ripe medium banana
  • 1 tablespoon coconut oil, warmed
  • 1 tablespoon TBC GLOW powder


  • 1 cup (150 g) buckwheat flour
  • 1 cup (100 g) desiccated coconut
  • 1/ 3 cup (35 g) cacao powder
  • 2 tablespoons ground linseed
  • 1 teaspoon vanilla bean powder
  • 1/ 2 teaspoon ground cinnamon
  • pinch himalayan salt
  • 8 medjool dates, pitted
  • 1/ 3 cup (80 g) nut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  1. Lightly grease and line a 25 x 16 cm (base measurement) x 3 cm deep tray with baking paper.
  2. To prepare the brownie mixture, combine the buckwheat flour, desiccated coconut, cacao powder, ground linseed, vanilla, cinnamon and salt in a medium bowl.
  3. Place the dates, nut butter, maple syrup and coconut oil in a high-speed blender. Blend until smooth. Add the dry ingredients and blend briefly, until it begins to bind together. Transfer into the bowl and knead until compacted together.
  4. Press half of the brownie mixture into the base of the tray. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
  5. Press and roll the remaining mixture out between two sheets of baking paper, to the same size as the base of the tray. Transfer on the baking paper onto a tray. Refrigerate until required.
  6. To prepare the ice cream, drain and rinse the cashews. Place the cashews and the remaining ingredients in a high-speed blender. Blend until smooth. Pour over the set base. Freeze for 3–4 hours, until set firm.
  7. Slide the rolled out brownie on top of the set ice cream. Press to secure. Cover and freeze for a further 1 hour, or until set firm.
  8. Slice into sixteen ice cream sandwich fingers.

Store in an airtight container in the freezer for up to 3 months.

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