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.
INGREDIENTS
Makes 4 sandwiches
For the ice cream:
- 1 ¼ cups oat milk or cashew milk (or other plant-based milk, see note*)
- 2 tsp maple syrup
For 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
INSTRUCTIONS
For the ice cream:
- In a blender, combine the milk, Cashew Coffee Nibs Butter, and maple syrup. Blend until smooth.
- Pour the mixture into an ice cube tray and freeze until solid, about 3 hours. Rinse the blender—you’ll use it again soon.
- Once the cubes are frozen, pop them out and place them back into the blender. Blend on low until smooth and creamy, using the tamper (or a spatula) to help things along. The texture should be similar to soft-serve ice cream.
- Transfer the soft ice cream to a shallow dish and freeze for another hour or so, until firm enough to scoop and hold its shape for sandwiching.
For the cookies:
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, whisk together the almond flour, cacao powder, baking soda, and sea salt.
- Add in the maple syrup, melted coconut oil, and vanilla extract. Mix until you get a sticky dough. If it feels a bit dry, add 1–2 teaspoons of water or milk until the dough comes together easily.
- Divide the dough into 8 equal portions and shape into disks on the prepared baking sheet. Flatten them slightly with your hands—they won’t spread much in the oven.
- Bake for 8–10 minutes, then let cool completely on a rack. The cookies will be soft at first but will firm up as they cool. Avoid overbaking to keep a tender texture.
To assemble:
- When ready to assemble, take the ice cream out of the freezer. Run your ice cream scoop under hot water to make scooping easier.
- Scoop a generous amount of ice cream onto one cookie, then gently press another cookie on top to form a sandwich.
- Enjoy right away or store the assembled sandwiches in an airtight container in the freezer until ready to serve.
