These ice cream sandwiches are prepared with a chocolaty superfood bar base and filled with iÖGO Frozen Yogurt Strawberry Swirl center. You’ll love this eye-catching frozen treat because it not only tastes yummy but it’s also so simple to prepare.
Ingredients
2 cups iÖGO Frozen Yogurt Strawberry Swirl Tub
¾ cup packed pitted medjool dates
½ cup almonds
¼ cup walnuts
¼ cup raw green pumpkin seeds (pepitas)
½ cup unsweetened cocoa powder
2 tbsp coconut oil, melted
1 tbsp chia seeds
1 tsp vanilla extract
¼ tsp sea salt 1 mL
Ingredients
2 cups iÖGO Frozen Yogurt Strawberry Swirl Tub
¾ cup packed pitted medjool dates
½ cup almonds
¼ cup walnuts
¼ cup raw green pumpkin seeds (pepitas)
½ cup unsweetened cocoa powder
2 tbsp coconut oil, melted
1 tbsp chia seeds
1 tsp vanilla extract
¼ tsp sea salt 1 mL
Directions
1 Line bottoms of two (8 x 4-inch/20 x 10 cm) loaf pans with parchment paper, with paper overhanging edges.
2 Transfer frozen yogurt to refrigerator for 10 minutes. (This will make it easier to spread.)
3 Meanwhile, in food processor, blend dates, almonds, walnuts and pumpkin seeds until finely ground. Add cocoa powder, coconut oil, chia seeds, vanilla and salt. Pulse until combined.
4 Divide mixture evenly between the 2 pans. Press each to an even layer. Spoon softened frozen yogurt over 1 brownie base; smooth top.
5 Transfer both pans to freezer. Freeze for 15 to 20 minutes or until the unlayered brownie base is firm, then remove this base from pan and cap over yogurt layer; press lightly.
6 Freeze for 1 to 2 hours or until layers are firm and completely frozen.
7 To serve, remove from pan and cut into 4 sandwiches. Freeze sandwiches in airtight container for up to 2 weeks.