Matcha Peanut Butter Ice Cream Sandwich
Ingredients
Oat cookies
- 1 cup oat flour
- 1/4 cup vanilla protein
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 cup peanut butter
- 1 tsp vanilla
- 2 TBS almond milk
- 1/3 cup coconut oil (melted)
- Chocolate for dipping
- Crushed peanuts for coating
Matcha ice cream
- 1 can full fat coconut milk (chilled)
- 2 tsp matcha powder
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup cashew butter
Preparation
Oat cookies
Preheat oven to 170 degrees and line a tray with baking paper
Whisk coconut sugar, almond milk, coconut oil, vanilla, and peanut butter in a bowl until combined
In a separate bowl whisk together the remaining ingredients and once incorporated, fold into the wet ingredients
Shape into balls, place on the baking tray and flatten, cook for 12-15 minutes or until golden, once cooled dip in chocolate and coat in crushed peanuts
Matcha ice cream
Add everything to a food processor and blend until smooth, taste and adjust flavour as needed, depending on matcha, sweetness etc
Line a loaf pan with parchment paper and pour ice cream mixture into pan, cover with aluminium foil
Freeze overnight and allow to sit on the counter 10 minutes before serving
Assembly
Sandwich the ice cream between the biscuits and include a layer of peanut butter
