Matcha Nice Cream
Ingredients
- + 2 can full fat coconut milk , refridgerated overnight only using cream on top
- OR 6 bananas, frozen & 1/2 cup coconut milk, reduced fat
- + 4 tbsp syrup sweetner
- + 1 tbsp powder, culinary grade +1 tsp vanilla powder/ extract
- LEGUME COOKIES
- + 1/2 cup chickpeas, drained & rinsed ( or canalini )
- + 2 tbsps nut butter of choice
- + 1/4 cup coconut sugar (granule sweetner of choice)
- + 2 tbsps plant milk of choice
- + 1 tsp vanilla extract
- + 5 dried dates ( soaked in hot water for 10min, water drained)
- + 2 tsp cinnamon
- + 1/2 tsp baking soda
- + pinch of salt
- + 1/2 cup oat flour (GF, if gluten sensitive)
- + dried fruit of choice/ coconut/ chocolate chips( dairy-free ) for topping
Preparation
Blend everything until well combined
Pour into a container with a lid. Depending on how thick you want your ice cream circles to be when you cut them out with cookie cutter, is how full you should fill your container (s)
Pop in freezer to set
Oven to 180 °C. Prep a baking tray with baking paper or coconut oil
Blend everything in a food processor or high speed blender until well combined
Roll approx. 1 tablespoon dough into a ball and place on baking tray. Repeat until all the dough is used up. Press down gently with the palm of your hand to form a 2 cm thick cookies
Pop into oven for 15 min or until a light golden brown. Take out and let them cool on the tray for 5-10 min before transferring to a cooling rack
ASSEMBLE
Once ice cream is set and cookies are cooled down. Use a cookie cutter / a thin rimmed water glass to cut out ice cream circles. ( circles should be a little smaller than your cookies)
Make a sandwich and sprinkle your topping . Enjoy or let them set in the freezer for another 10min
