Hot days call for ice-cream cookie sandwiches. These a nutrient packed for my girls. And YUM!
By Courtenay Perks, Whole Vegan Pantry
Ingredients
Chocolate Chip Cookies
1/2 cup olive oil
1 1/4 cups coconut sugar
2 tsps vanilla extract paste
1/4 cup almond milk
1/4 cup almond butter
2 1/4 cups wholemeal spelt flour
1 tsp aluminium free baking soda
2 cups Loving Earth dark chocolate chopped
Himalayan sea salt, ground
Coconut Ice-cream
2 cans chilled full-fat Thai coconut milk
1/2 cup coconut sugar
1 tsp vanilla extract paste
1/2 cup shredded coconut
Method
- Preheat oven to 160 degrees Celsius.
- Mix all ingredients but salt. Knead with clean hands.
- Using an ice-cream scoop form balls and squash onto a lined baking trays. Cook in the oven for 12 to 14 minutes.
- Remove from the oven and allow to cool, and sprinkle with ground sea salt.
- To make, the ice-cream, place the coconut milk, coconut sugar and vanilla in a blender. Blend until combined.
- Freeze using a prepared ice-cream machine. I have a Kitchen Aid ice-cream maker. You can serve immediately for a soft serve texture or place in a cake tin and freeze for a firmer texture.
To make the cookie sandwiches, use firm ice-cream to form cookie sandwiches, scoop ice-cream and squash onto the cookies, followed by another cookie. Place in the freezer for 10 mins to firm up.
Sign up to our newsletter for weekly mama goodness delivered straight to your inbox, like the VIP that you are.
YOU MAY ALSO LIKE
