Cherry Sorbet & Date Ice Cream Sandwiches
These are the ultimate easy-to-make summer treats. Using the sorbet attachment on the Nama J2 Juicer transforms frozen bananas and cherries into a velvet-smooth, soft-serve style sorbet with zero ice crystals. Pressed into an ice cube tray with rich, jammy medjool dates and dipped in dark chocolate, these taste completely decadent while staying whole-food based.
Takes 2 hours 30 minutes
Serves 9
Ingredients
The Fruity Center
- 4 Large bananas peeled, sliced, and frozen solid
- 400 g Frozen sweet cherries
- 250 g Premium Medjool dates pitted
The Chocolate Finish
- 100 g High-quality dark chocolate
Instructions
Prep your date bases
- Create the bottom shell of your sandwiches inside the mould. Take 9 of your pitted Medjool dates. Tear them open slightly and place one into the bottom of each of the nine large ice cube tray sections, ensuring the outer skin side faces down. Use your thumb or a small spoon to firmly compress the dates right into the corners of the moulds, creating a flat, sweet base layer.
Process the Nama J2 sorbet
- Harness the power of your juicer for an ultra-smooth finish. Ensure the sorbet attachment is securely fitted to your Nama J2 Juicer. Alternating between the 4 frozen bananas and the 400g of frozen cherries, feed them through the hopper. Watch as it instantly transforms the frozen fruit into a super-smooth, vibrant purple banana-cherry sorbet.
Assemble the sandwiches
- Layer the sorbet and seal with the top dates. Working quickly while the sorbet is perfectly soft, spoon the fresh banana-cherry mixture directly on top of the compressed date bases, filling each ice cube section near to the top. Take your remaining Medjool dates, flatten them slightly with your fingers, and press one firmly onto the top of the sorbet in each section to seal the sandwich. Transfer the tray to the freezer for at least 2 hours to firm up.
Melt the dark chocolate
- Prepare your glossy coating. Once the sandwiches are solid, melt the 100g of dark chocolate. You can do this gently using a bain-marie (a heatproof bowl set over a pan of simmering water) or in short 20-second bursts in the microwave, stirring well between each burst until smooth. Pour the melted chocolate into a small, narrow cup or deep bowl.
Dip and set
- Unmould and add the final chocolate snap. Pop the frozen date sandwiches out of the flexible silicone ice cube tray. Take each sandwich and dip it halfway into the melted dark chocolate. Because the dates and sorbet are freezing cold, the chocolate will form a beautiful, crisp, fast-setting shell almost instantly.
Storage & Serving
- Serve immediately, or store them layered with baking paper in an airtight container in the freezer. For the best texture, let them sit on the kitchen counter for 2 to 3 minutes before biting in, allowing the Medjool dates to get beautifully chewy and the Nama sorbet to return to its perfect creaminess!
