Raspberry ice cream cookie sandwiches

It is officially spring!!!! What better than to celebrate with some ice cream sandwiches.

Main (blog)

DAIRY FREE – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Ice cream (VEGAN)

Makes approximately 1 litre of ice cream.

6-8 tsp freeze-dried raspberries (or mint or cacao etc)

2 cans of full-fat coconut cream (400ml)

100 grams of dextrose

1 banana, just ripe enough to eat but not gone spotty yet

Cookies (adapted from this recipe)

1/2 + 1/8 cup rice bran oil or coconut oil

1/2 cup dextrose

1 egg (to make this vegan, substitute for a flaxseed egg, 1/2 tsp Xanthan gum or other egg substitute = make it stick together)

1 tsp vanilla essence

1/4 tsp salt

1/4 tsp baking soda

1/2 cup gluten-free oats (or sub for more coconut or almond)

1/2 cup coconut (desiccated, shredded etc)

1/2 cup ground almond

1 cup chocolate chips (make your own or try my fudgy chocolate or white chocolate – I make a big batch and store it in the freezer for moments like this 🙂 )

VANILLA COOKIES: Add 1/2 cup all purpose gluten-free flour

CHOCOLATE COOKIES: Add 1/8 all purpose gluten-free flour + 1/4 & 1/8 cup cacao powder

Directions:

Ice cream

Prepare the ice cream using my recipe for mint choccy chip ice cream as a base (using the ingredients outlined above). When the ice cream is ready from the ice cream maker, line suitably shaped bowls with glad wrap  (or make a shape from foil) and pour in some ice cream (to whatever thickness and shape you desire). Now leave these in the freezer for 30-60 minutes so it set a bit more and doesn’t ooze out the sides when you bite into the cookie sandwich.

Cookies

Pre-heat the oven to 190C (175C fan bake / 375F)

Decide if you want to make vanilla or chocolate cookies (or both) – One batch make around 12 cookies.

Pour oats and coconut pieces into a blender, process until you have a light texture as in the photo below. Set aside for later.

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Pour dextrose and oil into a food processor and set at high speed until fluffy and smooth.

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Add the egg and mix well.

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Add vanilla essence, baking soda and salt. Mix.

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Add flour (and cacao if you are making choccy cookies) gradually until the mixture is well combined well. The vanilla cookie mix should look like the photo below left and the chocolate cookies like the photo below right.

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Transfer the mixture into to a mixing bowl. Add the oat and coconut and combine with your hands. Add the ground almond and combine (chocolate cookie dough shown below).

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Add chocolate chips and combine.

Make 12 cookies from the dough. I used a tablespoon measure (2 tbsp per cookie) to get even sizes). Shape little balls and flatten them out (push back in the dough a little if it cracks at the sides). The ones below are shown without chocolate chips but please do add, they make them, like, 10 times better and a little softer!

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Now pop the cookies in the oven for 8-10 minutes (watch carefully as cooking time depends on the thickness you choose and your oven). Let them cool completely.

Now assemble the ice cream and cookies and enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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Comments

  1. Beautiful
    Gorgeous
    Love the colors and am sure it tasted awesome 🙂

    Like

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