Beat the Summer heat with epic ice-cream cookie sandwiches

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.

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