Vegan Mint Choc Chip Ice Cream Sandwiches
Ingredients
Mint Ice Cream
- 1 cup cashews, soaked overnight and drained
- 1 (400ml) can coconut milk - refrigerated overnight, then just the hardened part used (water can be reserved for smoothies, you don't need it)
- 3 tbsp maple syrup
- 1 1/4 tsp peppermint oil
- 1/2 tsp spirulina (for color)
Raw Cookies
- 1 cup almonds
- 1/3 cup dates (tightly packed)
- 1/4 cup cacao
- 1 tbsp coconut oil
- 1/2 tsp peppermint oil
- Pinch salt
To Decorate
- 1/4 cup cacao nibs
Preparation
To Make the Ice Cream
Add all ice cream ingredients to a high-speed blender and blend for approximately 1 minute until the mixture is really smooth. If needed, scrape the sides of the blender down midway through.
Pour the ice cream into a freezer-proof container, and place it in the freezer for approximately 2 hours, taking it out and stirring it vigorously about every 20 minutes. (The ice cream will gradually thicken, and you need to keep stirring it to stop it from getting icy.)
Store in the freezer until the raw cookies are ready.
To Make the Raw Cookies
Add all cookie ingredients to a food processor and pulse until the mixture comes together.
Knead it into a ball, and roll the dough out between two sheets of parchment paper using a rolling pin.
When it is about 5mm thick, use a circular cookie cutter about 7.5cm wide to cut 14 circles.
Very gently lay the circles on a flat baking tray or chopping board and place them in the freezer for 15 minutes to firm up.
To Assemble
Sandwich a thick layer of the ice cream between two cookies, and gently press cacao nibs into the outside of the ice cream.
Repeat until you run out of cookies and ice cream! (Recipe usually makes about 7.)
Store in the freezer until ready to eat. (Note: these will firm up as they're frozen, and the ice cream can become a little more icy after several hours. They're best eaten straight away!)
