COFFEE CASHEW ICE CREAM SANDWICH WITH CHOCOLATE COOKIES
This dairy-free coffee maple ice cream requires just a few ingredients and is made with a simple method that doesn’t require an ice cream machine. You can serve it as is, but it’s even more special sandwiched between two soft chocolate cookies.
For the ice cream
Makes 4 sandwiches
- 1 ¼ cups oat milk or cashew milk (or other plant-based milk, see note*)
- ½ cup (140 g.) Cashew Coffee Nibs Butter
- 2 tsp maple syrupFor the chocolate cookies
- 1 ½ cups (180 g.) almond flour
- ½ cup (45 g.) cacao powder
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup maple syrup
- 1 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1 tsp water or plant-based milk, or more as needed
For the ice cream
- In a blender, blend together the milk, Cashew Coffee Nibs Butter and maple syrup.
- Pour into an ice cube tray and place in the freezer until the cubes are completely set, about 3 hours. Rinse the container of your blender and keep it close, you’ll be using it again later.
- Once the cubes are frozen, remove the tray from the freezer and pop the frozen cubes into your blender. Blend the frozen cubes on low until completely smooth, using the machine’s tamper (or a spatula) to help it blend. You will get a texture that resembles soft-serve ice cream.
- Pour the soft ice cream into a shallow dish and place back in the freezer to set for another hour or so, or until the ice cream is hard enough to form the sandwiches.
For the cookies
- Preheat the oven to 350ºF and line a baking sheet with a silicon mat or parchment paper.
- In a bowl, whisk together the almond flour, cacao powder, baking soda and sea salt.
- Add the maple syrup, coconut oil and vanilla extract and mix well to combine. The dough should be sticky. If it’s a bit too dry, add one teaspoon of water or milk (or two if needed), until the dough is sticky and it is easy to form the cookies.
- Form 8 equal-sized cookies and place on the prepared baking sheet. Flatten with your hands to form flat disks. The cookies will rise only just slightly in the oven.
- Bake for 8-10 minutes. Remove from the oven and let cool completely on a cooling rack. The cookies will still be a bit soft - that's ok. They will continue to harden a bit while they cool. Don't over bake.
- When ready to assemble the sandwiches, remove the ice cream from the freezer. Warm your ice cream scoop under hot water before scooping.
- Place a scoop of ice cream onto a cookie. Top with another cookie and press to flatten lightly. Serve immediately, or store the sandwiches in an airtight container and keep in the freezer until ready to serve.