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Mint Choc Chip ‘Ice Cream’ Sandwich

Photographer: © Nikole Ramsay

Mint Choc Chip ‘Ice Cream’ Sandwich

Mint Choc Chip ‘Ice Cream’ Sandwich

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

Difficulty: Easy

 

Cookie

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/ cup) maple syrup*

6 medjool dates*, pitted

2 tablespoons cacao nibs*

 

Ice Cream

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) fanforced 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.

 

Photographer: © Nikole Ramsay

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

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