Chocolate coffee nice-cream sandwiches

Chocolate coffee nice-cream sandwiches

By
From
Guilt-Free Nice Cream
Makes
10 cookies
Photographer
Jacqui Melville

For the cookies

Ingredients

Quantity Ingredient
120ml brown rice milk, or any nut milk
1 teaspoon lemon juice
65g soft brown sugar, or coconut sugar
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 large egg
120g buckwheat flour
30g unsweetened cocoa powder
1 teaspoon bicarbonate of soda
A pinch sea salt

Method

For the coffee nice cream

Ingredients

Quantity Ingredient
6 bananas, peeled and frozen
3 tablespoons peanut butter
2 tablespoons coffee liqueur
60ml almond milk
2 tablespoons espresso, chilled
1 tablespoon instant coffee granules
1/4 teaspoon salt
2 tablespoons agave syrup
2 tablespoons brown rice syrup
2 tablespoons melted coconut oil
2 tablespoons tinned coconut milk, chilled
30g chopped chocolate

Method

  1. These chocolate cookies are really light and airy, more like little fluffy cakes in the shape of a cookie. They make the perfect exterior for some indulgently delicious nice-cream sandwiches. Swoon.
  2. Preheat the oven to 170°C, and line a baking tray with parchment paper.
  3. To make the cookies, pour the nut milk and lemon juice in a jug and let it sit for a few minutes (this helps the milk thicken a little). Crack the egg in a bowl, add the coconut sugar, melted coconut oil and vanilla extract, then beat. Add the thickened almond milk and beat again. Stir in the remaining ingredients, beating until well combined.
  4. Spoon 10 tablespoons of the cookie batter onto the prepared baking sheet, leaving a small space between each one. Bake for 7 minutes or until cooked. Remove from the oven, let cool on the sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
  5. In the meantime, make the coffee nice cream. Put the bananas in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds.
  6. Process until the mixture becomes completely smooth and the consistency of soft-serve ice cream. Add in the remaining ingredients, except the chopped chocolate, and blend until incorporated. Mix in the chocolate by hand.
  7. Use an ice-cream scoop to scoop out 5 large balls of nice cream and put on the base of 5 cookies (face down) and then top with another cookie (face up).
  8. Use both hands to carefully press the cookies together enclosing the nice cream. Place the sandwiches in a freezer-proof dish, cover with cling film (plastic wrap), and pop back in the freezer. These will stay fresh for up to a week.
  9. Before eating, either let your sandwich sit out of the freezer for about 15 minutes or unwrap it and microwave for 20 seconds. The more frozen the cookie sandwich, the duller the flavour, and the harder your teeth need to be.
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