MINT CHOCOLATE ICE CREAM SANDWICHES
SERVES 6 TO 8 ICE CREAM SANDWICHES
FOR THE CHOCOLATE COOKIES
3⁄4 cup (180 ml) almond flour
1⁄2 cup (120 ml) gluten-free oat flour
1⁄2 cup (120 ml) buckwheat flour
3 tbsp raw cacao powder or unsweetened cocoa powder
2 tbsp flaxseed meal
1⁄2 tsp baking soda
1⁄2 tsp vanilla extract Pinch of sea salt
3 tbsp extra virgin coconut oil
3 to 4 tbsp maple syrup or another sweetener
1⁄4 cup water
FOR THE MINT ICE CREAM
2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
2 ripe avocados, peeled and diced
5 to 7 tbsp maple syrup or another sweetener
1 tsp peppermint extract
Big handful of fresh mint leaves
NUTRITIONAL VALUES
Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg
METHOD
Preheat the oven to 350°F (175°C). In a large mixing bowl, combine all the dry ingredients. Melt the coconut oil in a small saucepan over medium-low heat until runny. Mix in the coconut oil, maple syrup, vanilla extract, and water until a sticky dough forms, adding more flour as needed. Allow for a few minutes for the dough to thicken. You should be able to form a large ball of dough with your hands.
Place one half of the dough between two pieces of parchment paper. Roll out to a thickness of 1/2 inches. Place the dough in rectangles on a baking sheet. Repeat with the rest of the dough.
Bake for 8 to 12 minutes. Allow to cool completely before using. When you remove the cookies from the oven, they may be a little soft, but they will crisp up as they cool.
Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. Pour the mixture into an ice cream maker and freeze for about 3 hours, mixing well every 30 minutes, or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes.
Assembling the cookies: Scoop a spoonful of ice cream onto the back side of one cookie. Place another cookie on top of the ice cream and gently press down. Continue with the remaining cookies to make 6 to 8 ice cream sandwiches. Serve immediately or place in the freezer for 1 hour if you prefer them firmer.
Place one half of the dough between two pieces of parchment paper. Roll out to a thickness of 1/2 inches. Place the dough in rectangles on a baking sheet. Repeat with the rest of the dough.
Bake for 8 to 12 minutes. Allow to cool completely before using. When you remove the cookies from the oven, they may be a little soft, but they will crisp up as they cool.
Scoop the thick white cream from the cans of coconut milk into a blender. Blend in the remaining ingredients until smooth. Pour the mixture into an ice cream maker and freeze for about 3 hours, mixing well every 30 minutes, or pour the mixture into a freezer-safe bowl and freeze for about 3 hours, mixing well every 30 minutes.
Assembling the cookies: Scoop a spoonful of ice cream onto the back side of one cookie. Place another cookie on top of the ice cream and gently press down. Continue with the remaining cookies to make 6 to 8 ice cream sandwiches. Serve immediately or place in the freezer for 1 hour if you prefer them firmer.
