Ice Cream Sandwiches
On a hot summer's day, we all need something cold and sweet to cool us down and give us that much needed energy boost. And I was totes experiencing this coz you know, it was like 30 something degrees and mum is so stingy about the air con- she'd look at the weather app on the iPhone and say 'It's only blah blah degrees. it's not even hot' despite the fact that a) sweat is practically dripping down her ten year old singlet and her glasses were fogging up cos of the heat and b) the weather app on the iPhone lies- it's a pathelogical liar, always being a few degree off the actual weather. And mum, if you're reading this.... I turned the air con on this morning and IT WAS ONLY TWENTY ONE DEGRESS. So anyway, I made these yummy sweet treats (and yes THE AIR CON WAS ON cos mum wasn't home MUHAHHHA) So behold... my newest sweet treat creation... The Ice Cream Sandwich. I know... I know there you've probe heard of these and I know, mine probz doesn't look as yummy as Maxibons (which to be honest were one of my fave choco and ice cream treats back in the day- along with magnums, oreo mcflurry's and bulla creamy classics cookies and cream ice cream (and YES, it HAD to be bulla) - but unlike these sweet treats these ice cream sandwiches are dairy-free and are a much healthier alternative being free from any refined sugars. They are made of raw cacao cookies and banana ice cream with chunks of dark choc. If you want to give this a try- or if, like me, your mum is so tragically desperate to not turn the air con on and you need to cool off... the recipe is below...
Serving Size: 6
Ingredients:
For the biscuits:
- 1 and ¼ cup of nuts of your choice (I used a cup of hazlenuts and ¼ cup mixed nuts because I ran out of hazlenuts, but it’s up to you and any kind of nut will do)
- 10 pitted dates
- 2 tbsp maple syrup
- 1 tbsp cacao
- 4 tbsp water
For the ice cream:
- 4 frozen bananas - make sure you chop the bananas before you freeze them, this makes them blend faster in the food processor
- about 20g (or two squares) of vegan chocolate chopped into small chunks
Method:
To make the biscuits:
1.Place all ingredients in a food processor and whizz until the mixture is no longer crumbly (If it’s still too crumbly, add an extra tablespoon of water).
2. Place the mixture on a flat surface (I used the bottom of a baking tray), making sure the mixture is spread evenly.
3. Using a cookie cutter or the top part of a cup/jar, press firmly into the mixture so a circle forms. Repeat this step until all the mixture has been used up.
4. Place the cookies in the freezer for about 10 mins so they harden.
To make the ice cream:
5. Meanwhile, place the frozen bananas in a food processor and blend for a few minutes until the consistency becomes smoother and the banana chunks stick together.
6. Then place the ice cream in a bowl and stir in the chocolate.
To assemble:
7. Take cookies out of the freezer and place a large tablespoon of the ice cream on one of the cookies and place another cookie on top of the ice cream and press the cookies together to flatten it. Use a butter knife to smooth out the sides.
8. Repeat this process until all the cookies have been used.
9. Place them in the freezer using a freezer bag for at least 5-10 mins to give them time to set. You can eat them immediately or you can place them in the freezer and leave them out for about 5 mins to defrost and they’ll last for a few days. Enjoy!
Ingredients:
For the biscuits:
- 1 and ¼ cup of nuts of your choice (I used a cup of hazlenuts and ¼ cup mixed nuts because I ran out of hazlenuts, but it’s up to you and any kind of nut will do)
- 10 pitted dates
- 2 tbsp maple syrup
- 1 tbsp cacao
- 4 tbsp water
For the ice cream:
- 4 frozen bananas - make sure you chop the bananas before you freeze them, this makes them blend faster in the food processor
- about 20g (or two squares) of vegan chocolate chopped into small chunks
Method:
To make the biscuits:
1.Place all ingredients in a food processor and whizz until the mixture is no longer crumbly (If it’s still too crumbly, add an extra tablespoon of water).
2. Place the mixture on a flat surface (I used the bottom of a baking tray), making sure the mixture is spread evenly.
3. Using a cookie cutter or the top part of a cup/jar, press firmly into the mixture so a circle forms. Repeat this step until all the mixture has been used up.
4. Place the cookies in the freezer for about 10 mins so they harden.
To make the ice cream:
5. Meanwhile, place the frozen bananas in a food processor and blend for a few minutes until the consistency becomes smoother and the banana chunks stick together.
6. Then place the ice cream in a bowl and stir in the chocolate.
To assemble:
7. Take cookies out of the freezer and place a large tablespoon of the ice cream on one of the cookies and place another cookie on top of the ice cream and press the cookies together to flatten it. Use a butter knife to smooth out the sides.
8. Repeat this process until all the cookies have been used.
9. Place them in the freezer using a freezer bag for at least 5-10 mins to give them time to set. You can eat them immediately or you can place them in the freezer and leave them out for about 5 mins to defrost and they’ll last for a few days. Enjoy!