Dessert doesn’t get much better…honey graham cracker ice cream sandwiches laced with toasted pecans and coconut with a half dunked crisp chocolate shell!
I’ve professed my love for the magnum, and for ice cream in general…but how’s about the joys of both, chocolate, ice cream with the added bonus of honey graham crackers, and two mighty mix ins strewn throughout the ice cream that’s sandwiched between them!!?
Yes please! Don’t mind if I do!
Graham crackers aren’t really an Irish thing. In fact I don’t think I’ve ever seen them for sale here and I’m not sure I’ve even tried them…I think I’d remember?! I’m sure these are probably not that far off the flavour though a little softer than the traditional…but they work wonderfully well as ice cream “sandwichers”!
Lightly sweet, crumbly on the bite yet firm enough to press together smushing down the scoop of pecan coconut ice cream without any fear of a breakage!
I whipped up a batch of the plain vanilla ice cream and laced it with toasted pecans and coconut flake (flakes, not shredded, or desiccated!). As a self confessed chocaholic vanilla ice cream really does it for me but this one totally blew me away. Possibly the best flavour and texture combination EVER!
I only ended up making a small number of the actual sandwiches. Instead opting to devour some of the ice cream straight from a bowl…or a couple of them. It melts with ease, rich and indulgent with crunch and a little coconut chew. Heavenly!
I could have left it there. The sandwiches were pretty damn close to perfect as they were but that all things chocolate loving part of me just had to get it’s fix. Frozen until firm I dunked each sandwich in some raw chocolate…
In fact I double dipped for an extra crisp thick chocolate shell..a sprinkling of coarse sea salt and these babies were as close to my idea of iced dessert perfection as it gets.
So much so that I proceeded to take 40 odd photos of them, albeit relatively quickly before digging in to one before breakfast. Don’t judge!
The graham crackers will definitely have to make a reappearance once I get around to making some marshmallows!!! What you reckon?!
I’m trying (quite literally, willing my brain to kick in to gear) of what other store bought biscuits have a similar consistency to these…just so I can recreate a classic! I get a strange kick out of it, satisfaction at being able to truly enjoy something from my childhood knowing it’s free of refined sugar, grain free and made with my own fair two hands!
Graham Crackers adapted from Living Healthy with Chocolate!
What’s your favourite ice cream sandwich combination? Or are you more of a popsicle fan
Toasted Coconut and Pecan Ice Cream Sandwiches
Prep Time: 4 hours + Overnight
Keywords: raw bake dessert snack gluten-free grain free low-carb paleo soy-free vegetarian almond flour coconut coconut milk pecan nuts
Ingredients (4-6 servings (approx. 1 pint o)
- 1/2 cup (60g) pecan nuts
- 1 cup (80g) coconut flakes
- 1 can (400ml) full fat coconut milk (don’t be tempted to us low fat or light!)
- 90g (3/4 cup) raw cashews soaked overnight or 1/3 cup (90g) raw white cashew butter
- 1/4 cup (80g) honey
- 1 tbsp arrowroot powder
- 1 tbsp rum (vodka or spirit of choice!)
- Seeds from 1-2 vanilla pods or 1-2 tsp of pure vanilla extract
Ice Cream Sandwiches
- Batch of Graham Crackers
- 6 scoops of Vanilla Toasted Coconut Pecan Ice Cream (above)
Raw Chocolate for Dunking
- 35g (1/8 cup) raw cacao butter melted
- 25g (1/4 cup) raw cacao powder
- 1 tbsp Stevia Erylite (or honey/coconut nectar/maple syrup)
- 1/2 tbsp (7g) coconut oil melted
Preheat oven to 150C (300F).
Place pecans on a baking tray and roast in the oven for 5 minutes. Remove and toss. Return to the oven for 5 minutes.
Place coconut on a separate try. Toast for 2-3 minutes. Toss and toast for 2-3 minutes more, watching carefully to ensure it doesn’t burn.
Blend together coconut milk, honey and vanilla seeds or extract. Place in a pot, bring to the boil and reduce to a simmer. Remove 1/4 cup (60ml) and mix with arrowroot powder. Whisk until smooth.
Add arrowroot mixture back to the pot, whisk to combine and simmer for 5 minutes.
Blend or whisk in rum or alcohol of choice. Place in to a jug or bowl and chill in the fridge for a couple of hours or overnight. A skin may form; simply scoop it off.
At this stage place in to your ice cream machine (with the bowl frozen) and follow manufacturers instructions. Once soft serve consistency stir in cooled pecans (chopped) and toasted coconut flakes. Freeze for 4 hours in a 1lb loaf tin or shallow baking tray. Cover the surface with parchment paper to prevent ice crystals forming on top!
Alternatively without an ice cream maker, whisk with an electric whisk for 5 minutes. Cover with clingfilm and place bowl in the freezer for 20 – 30 minutes. Remove and whisk for 5 minutes more. Repeat for 4-5 hours, covering it back over with clingfilm touching the surface each time’ until you have thick softserve ice cream. Stir in pecans and coconut etc…as with ice cream machine version…
All to soften for 10 minutes at room temperature before scooping once it’s frozen solid.
For the Ice Cream Sandwiches
Place one scoop of ice cream on to 6 graham crackers. Sandwich with another graham cracker on top, pressing down. Return to the freezer for 1 hour.
Meanwhile melt cacao butter and coconut oil bain marie style. Whisk in stevia or sweetener of choice along with cacao powder.
Remove ice cream sandwiches, dunk one side in the chocolate mix; ideally in a large jug or deep bowl! Return to a parchment lined tray and place in the freezer for 10 minutes. Remove and dunk the same side of each once more. Sprinkle with a little coarse sea salt if desired. Store in the freezer wrapped tightly in parchment paper (once the chocolate has fully set!). Remove five minutes before serving!