Mint Choc Chip ‘Ice Cream’ Sandwich. When we have some ripe frozen bananas in the freezer I love to make these as a treat. They are great at any time of the day. I have been known to have a few for brekkie. They are perfect on a warm summer morning and who can resist the combo of chocolate and mint?
Makes about 6 sandwiches
Prep time: 10 minutes (+ setting time)
Cook time: 15 minutes
110 g (4 oz/1 cup) chickpea flour (besan)*
1 teaspoon vanilla powder*
1 teaspoon baking powder
3 tablespoons hulled tahini*
125 ml (4 fl oz/½ cup) plant-based milk* (I use almond)
85 ml (2¾ fl oz/⅓ cup) maple syrup*
6 medjool dates*, pitted
2 tablespoons cacao nibs*
2 frozen bananas
2 tablespoons coconut yoghurt*
1 drop food-grade peppermint essential oil*
1 tablespoon cacao nibs*
Preheat the oven to 180°C (350°F) fan‑forced and line a large tray with baking paper.
Add all the cookie ingredients, except the cacao nibs, to a food processor. Pulse to combine and blend until the mixture becomes a smooth dough.
Stir in the cacao nibs and roll the mixture into about 12 balls. Space evenly over the tray. Press down gently on each to make a cookie shape. Bake for 12–15 minutes or until golden brown. Allow to cool.
Meanwhile, place all the ice cream ingredients, except the cacao nibs, in a blender or food processor and blend until smooth. Add the cacao nibs and stir to combine.
Spread a generous amount of the ice cream over half of the cookies and top with the other cookies. Place in the freezer for 10 minutes to set before serving.
This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold.
Photographer: © Nikole Ramsay