Does anything scream summer like an ice-cream sandwich? We think not! Think creamy coconut-based ice-cream nestled in-between two soft, chewy, plant-based chocolate chip cookies. This delight is plant-based, vegan, gluten free, oil free, and refined sugar free.
Makes: 3 generous ice-cream sandwiches
Prep time: 25 minutes
Cook time: 12 minutes
Ingredients:
- 1 ¼ cups almond flour
- 1/2 cup rolled oats
- 1/4 brown rice flour
- 2 tsp baking powder
- 1 tsp bicarb soda
- 1 tbsp LSA blend
- 4 Medjool dates
- 1/2 cup coconut sugar
- 1 tbsp vanilla
- 1/3 cup almond butter, softened
- 1/3 cup unsweetened applesauce
- 1 tbsp molasses
- 1/2 tsp sea salt
- 1 cup vegan dark chocolate chips
- 1 tub of vegan ice-cream (we have used Coco Tribe chocolate ice-cream and Coco Tribe salted macadamia ice-cream)
Lets Begin:
Method:
- Preheat the oven to 180°C and line two baking trays with baking paper. Place your oven racks in the middle of the oven.
- Place the oats in a food processor and blitz for about 15 seconds to break up the oats. Once blitzed, place into a medium sized bowl.
- Add all the other dry ingredients to the bowl and whisk to combine (almond flour, rice flour, sea salt, bicarb soda, baking powder, LSA blend, coconut sugar)
- Place the Medjool dates, almond butter, molasses and vanilla in a blender and process until well combined. Then add it into the dry ingredients. Using your hands, incorporate the wet mixture through the dry ingredients (it will look very dry – that is okay)
- Add the applesauce to the dry ingredients, stir well to combine.
- Add the chocolate chips, stir to mix in.
- Roll the dough into big balls and press into thick disks in the size of your ice-cream tub diameter. You should have 6 cookies.
- Place into the oven and bake for 15-20 minutes or until a deep golden brown.
- Allow the cookies to cool and firm up. You can place them in the fridge to speed up this process.
- When ready to serve, slice your ice-cream into thick pucks using a serrated knife to slice straight through the cardboard tub. Peel the cardboard off the ice-cream and place in-between 2 cookies.
- Serve immediately or wrap in grease-proof paper and keep in the freezer.
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