We've started with the fresh Spring Tofu Quiche recipe and continued onto dessert! Very grateful that I could create and spend a day with Anja from www.useyournoodles.eu who has incredible food photography skills and on top of that makes a to die for vegan ice cream! Here is our take on a Vegan Ice Cream Cookie Sandwich. Feel free to skip the cherry jam and just have plain ice cream or add your fruit of choice and season. A perfect refreshing dessert for these hot summer days!
- cherry jam
- 2 cups/350 g cherries, pitted
- 3 Tbsp coconut or cane sugar
- ice cream
- 1 cup/around 10 medjool dates, pitted
- 1 cup/250 g almond butter
- 2 cups/470 ml almond or coconut milk
- 110 ml/8 Tbsp maple syrup or honey - for non-vegan version
- ¼ cup/90 ml almond butter/peanut butter or tahini
- ¾ cup/90 g walnuts (or any other nuts), blended into a flour
- 1 ½ cup /150 g buckwheat flour
- 1/2 tsp baking soda
- 3 Tbsp cacao powder
Recipe created with Anja from useyournoodles
Check out our Tofu Quiche recipe
Plate by Lestrson
MAKING THE JAM
A day before, first, make the cherry jam. Place pitted cherries and cane sugar to a blender and mix until smooth. Pass the mixture through a sieve and discard the solids that remain on the sieve. Place the cherry juice in a small pot and bring to a simmer, then let simmer for 10 minutes. Let cool at room temperature.
MAKING THE ICE CREAM
Then prepare the ice cream base. Add dates and half of the almond milk to a blender and mix until smooth. Add the rest of the ingredients and mix until smooth.
Transfer the ice cream mixture to a loaf pan or small baking tray with high sides. Freeze for two hours, mixing once after an hour. After two hours scoop out the half-frozen mixture to a blender and mix until smooth. This way you get rid of big lumps of ice or use an ice cream maker if you have one.
Transfer half of the mixture back to the same pan, then add half of the cherry jam and use the backside of a spoon to make some swirls. Place the rest of the ice cream mixture on top and add the rest of the cherry jam. Repeat the swirling and freeze until scoopable.
MAKING THE COOKIES
In a bowl, mix up maple syrup and almond butter until fully combined. Mix in ground walnuts until fully combined. In another bowl, combine flour, baking soda and raw cacao. Add it to the almond mixture. The mixture will be thick and sticky so it’s best to use your hands.
Roll out the dough and use a cookie cutter to get the desired shape. Make small dents on the surface of the formed cookies for decoration if you wish.
Place the tray in the fridge for 30 min while you pre-heat the oven to 175°C.
Bake for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.
MAKING THE ICE CREAM COOKIES
When the ice cream is frozen enough to form scoops make large scoops and place them over cookies. Cover with another cookie. Place ice cream sandwiches on a tray and save in the freezer.
Leave them at room temperature for 15-20 minutes before serving.
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