Take the biscuit: Indy Power's Ice Cream sandwich
Ice cream sandwiches to make your heart melt.
Ice Cream sandwich
These are the way to my husband's heart, the best things to hide in the freezer for summer treats - and perfect for kids and grown-ups alike.
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Makes 4 large sandwiches.
Gluten-free & vegan
170g nut butter
45ml melted coconut oil
60ml maple syrup
75g gluten-free oats
100g gluten-free oat flour
1 tsp gluten-free baking powder
Pinch of sea salt
50g dark chocolate
500ml dairy-free ice cream
1. Preheat the oven to 180°C.
2. Use an electric mixer to whisk together the nut butter, melted coconut oil and maple syrup until smooth.
3. In a separate bowl, mix together the gluten-free oats, oat flour, baking powder and a pinch of sea salt. While mixing, add the dry ingredients into the wet.
4. Chop the chocolate and mix it into the dough.
5. Roll about 2 tbsp of dough into a ball for each cookie and flatten them out on a lined baking sheet. I make them roughly the size of the ice cream lid.
6. Bake for 10-12 minutes until golden, then set the tray aside to cool for about 30 minutes on a wire rack.
7. When the cookies have cooled for about 15 minutes, take the ice cream out of the freezer to thaw.
8. When it's softened a little, turn the tub on its side and use a sharp knife to cut through the tub into slices. Peel the tub off each piece and sandwich it between two cookies.
9. Eat straight away or freeze for later. Remove from the freezer 5-10 minutes before eating.
Slices of heaven
You can bake the cookies whatever size you want but I like to make each cookie (and thus the ice cream sandwiches) to the size of the lid of the ice cream tub so that you can just cut the tub into slices that will fit perfectly between the cookies. To make them smaller, simply cut the cookies and ice cream slices in half before assembling and freezing them. If you want to customise them more, it's totally unnecessary but, of course, absolutely delicious to drizzle and sprinkle them with some melted chocolate and chopped roasted nuts before freezing. Why not?
I've spoken about Nobó, my favourite dairy-free ice cream and chocolate brand before, but I know many of you will want a recommendation for ice cream to use in this recipe. My favourite flavours are its Irish Salted Caramel and Mint Toffee, which taste as heavenly as the ingredients list reads. No wonder Nobó calls it "frozen goodness": it's made from just six natural ingredients like avocado, coconut milk and coconut sugar, and contains no stabilisers or gums, only ingredients you could find in your own kitchen. The dairy-free chocolate is just as dreamy and I love watching Nobó's family business grow as it pops up on the shelves of more and more stockists.
If you’ve run out of ice cream, the cookies are delicious on their own and really simple to make. Either way, they’re also gorgeous with some cacao powder added to the mixture.