Recipe

VANILLA BEAN & NUTMEG ICE CREAM SANDWICHES

Dairy Free . Gluten Free . Refined Sugar Free . Vegan

Recipe by Ashley Collins
@nourishmemum
Serves: 6
Time: 30 Minutes +thaw time

Who doesn't love an ice cream sandwich!

Creamy, lightly spiced dairy free ice cream between two slightly crunchy, slightly chewy cookies. SO good! The vanilla bean and nutmeg really lend to a special occasion menu and make for the perfect festive summer treat for little and big kids alike.

INGREDIENTS

1 x 500mL COYO Vanilla Bean + Nutmeg Organic Ice Cream

2 1/2 cups blanched Almond meal

1/2 cup Sorghum flour

1 1/2 teaspoons Baking soda

1/8 teaspoon Sea salt

1/4 cup Coconut Nectar

1 teaspoon Vanilla extract

1/2 cup Coconut oil, melted

DIRECTION

1. Pre-heat oven to 165°C/330°F. Line a baking sheet with parchment paper or grease ice cream sandwich mold. Line a shallow rectangular cake tin or baking dish with parchment paper. Set aside.

2. Remove your COYO Vanilla Bean + Nutmeg Ice Cream from the freezer and let thaw at room temperature for 30 minutes.

3. In the meantime in a large bowl combine almond meal, sorghum, baking soda and sea salt. In a small bowl whisk together Coconut nectar, vanilla and coconut oil.

4. Add wet mix to dry and stir well to combine.

5. Press mixture firmly into ice cream sandwich biscuit mold, 3/4 full. Bake for 10 minutes until risen and golden.

6. Let cool completely before removing from tin.

FOR A ROUND COOKIE

1. Using a spoon or small ice cream scoop place tablespoon sized balls of cookie dough on the cookie sheet and flatted with a fork or spatula into desired size about 1cm thick.
NOTE: You can also form rectangular shapes with your hands or by rolling out dough between two sheets of parchment, chilling for 30 minutes and then cutting an desired shapes with cookie cutters before baking.

2. Bake cookies for 8-10 minutes until golden. Allow to cool slightly and transfer to a wire rack.

3. Place contents of thawed ice cream container in a bowl and using a spatula work mixing until smooth and loose. Spread/pour into your rectangular dish in a thin layer. Roughly 1cm/1/4” thick. Return to the freezer to set for 15-20 minutes.

TO ASSEMBLE

1. Be sure ice cream is re-set and cookies have cooled.

2. Use a cookie cutter or a knife to trace the shape of your cookie over the ice cream in the dish. Repeat as many times as required to fill your cookies with ice cream mix. Ie. 12 cookies makes 6 sandwiches, cut out 6 rectangles or rounds.

3. Using an offset cake knife or fork lift each ice cream centre piece out of your dish and layer your sandwiches. Cookie, ice cream, cookie. Placing each completed ice cream sandwich on a parchment lined baking tray as you go. Place left over ice cream in a bowl and enjoy or return to the freezer for later!

4. Place completed Ice Cream sandwiches in the freezer for 15 minutes to firm up. When ready serve immediately.

5. Completed Ice Cream sandwiches will keep fresh in the freezer in a sealed container for up to 1 week. Enjoy!

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