No ice cream freezer? No problem! This old fashioned Ripple Ice Cream is made in a loaf pan! Then it is pressed between two Grain Free Chocolate Graham Crackers (recipe here!) for a spectacular ice cream sandwich!
The dairy free vanilla ice cream uses a handful of ingredients, and while it has it’s initial freeze, you can whip up the Blueberry Spoon Fruit (recipe here!) for the Ripple!
Chocolate Blueberry Ripple Ice Cream Sandwiches
1 Batch of Blueberry Ripple Ice Cream
1 Batch of Grain Free Chocolate Grahams (get the recipe here!) 🙂
To make the Blueberry Ripple Ice Cream you need:
1 Cup of Full Fat Coconut Milk
3 Tablespoons of Good Honey, warmed
2 Tablespoons of Coconut Oil, melted
1/2 Teaspoon of Vanilla Extract
Whisk the ice cream ingredients together, and pour into a loaf pan. Freeze for 30 minutes. Then remove from the freezer and marble in the Blueberry Spoon Fruit by placing dollops onto the top of the vanilla ice cream and running a knife in swirling motions throughout.
Place back in the freezer until frozen solid. This will take 2 to 4 hours.
Soften the ice cream, by letting it set at room temperature for approximately ten minutes, until it is scoop-able!
Take two grahams per ice cream sandwich, and scoop a ice cream scoop size ball of Blueberry Ripple Ice Cream onto one graham. Place the other graham atop the ice cream, and press gently to squish!
Eat right away, or they can be individually wrapped in plastic wrap and frozen to enjoy straight from the freezer. You can stock pile these by making a double batch!
Yield: 5 Ice Cream Sandwiches