MINT CHIP GELATO SANDWICHES
SERVES 10 TO 12 SANDWICHES
FOR THE MINT CHIP GELATO
1 (13.5oz) can coconut milk
1/2 cup agave
1 tbsp. canola oil
1/4 tsp. guar gum
1 tsp. pure peppermint extract Pinch of salt
2 drops green food colouring
1/2 cup mini chocolate chips (dairy-free)
FOR THE CHOCOLATE CHIP COOKIES
2 1/4 cups all-purpose flour*
1 tsp. baking soda
1 tbsp. cornstarch
1 tsp. salt
1 cup chilled vegan margarine
3/4 cup sugar
3/4 cup brown sugar
4 tbsp. water
1 tbsp. pure vanilla extract
1 cup semisweet chocolate chips (dairy-free)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 614kcal
Fat: 34.6g (14.8g S.Fat)
Carbs: 74.7g
Protein: 4.1g
Sugar: 49.2g
Sodium: 755mg
METHOD
For the mint chip gelato:
In a blender, combine coconut milk, agave, oil, guar gum, peppermint, salt, and food colouring. Place in the refrigerator for 2 to 3 hours to chill.
Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Combine the ice cream and chocolate chips in a mixing bowl. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Chill in the freezer until the mixture is firm enough to scoop.
For the chocolate chip cookies: Preheat the oven to 165°C/325°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking soda, cornstarch, and salt. Beat the margarine, sugar, brown sugar, water, and vanilla extract with an electric mixer until fluffy. Stir in 1/2 cup of the flour mixture at a time, followed by the chocolate chips.
Scoop 2 tablespoons of dough at a time onto the prepared baking sheet and flatten with your palm. If the dough is too soft to scoop, chill it in the refrigerator until it is. Repeat with the rest of the dough, leaving about 2 inches between cookies. Bake for 15 to 20 minutes, or until the edges start to brown and the center is a nice golden color. Halfway through the baking time, rotate the baking sheet. Remove from the oven and set aside to cool completely.
To assemble the ice cream sandwiches: Refrigerate the ice cream for 12 to 15 minutes to soften. Place one scoop of ice cream between two cookies, gently squeeze together, and place in the freezer. Repeat with the rest of the cookies. Freeze in a single layer (not stacked) in the freezer for a few hours or overnight until firm.
Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Combine the ice cream and chocolate chips in a mixing bowl. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Chill in the freezer until the mixture is firm enough to scoop.
For the chocolate chip cookies: Preheat the oven to 165°C/325°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the flour, baking soda, cornstarch, and salt. Beat the margarine, sugar, brown sugar, water, and vanilla extract with an electric mixer until fluffy. Stir in 1/2 cup of the flour mixture at a time, followed by the chocolate chips.
Scoop 2 tablespoons of dough at a time onto the prepared baking sheet and flatten with your palm. If the dough is too soft to scoop, chill it in the refrigerator until it is. Repeat with the rest of the dough, leaving about 2 inches between cookies. Bake for 15 to 20 minutes, or until the edges start to brown and the center is a nice golden color. Halfway through the baking time, rotate the baking sheet. Remove from the oven and set aside to cool completely.
To assemble the ice cream sandwiches: Refrigerate the ice cream for 12 to 15 minutes to soften. Place one scoop of ice cream between two cookies, gently squeeze together, and place in the freezer. Repeat with the rest of the cookies. Freeze in a single layer (not stacked) in the freezer for a few hours or overnight until firm.
