No-Churn Coconut & Tonka Bean Icecream Cookie Sandwiches
a different kind of sandwich
Ice cream sandwiches are a thing. A thing that I usually don’t eat because most versions of them are filled with sugar and cream. Is there another, healthier way? You bet.
Servings: 8Total time: 1 hour (plus cooling time) For the cookies
Ingredients
1 cup (135g) sunflower seeds
1/2 cup (75g) dates
1/4 cup (60g) maple syrup
2 tbsp coconut oil
2 tbsp oat milk
1 tbsp cacao
1 cup (140g) buckwheat flour
Instructions
In a food processor, combine the sunflower seeds, dates, maple syrup, coconut oil and oat milk and pulse until a homogeneous, sticky mass forms. The sunflower seeds and dates may remain slightly chunky.
Transfer this mixture to a bowl and add in the cacao and buckwheat flour - work those into the dough until no clumps remain.
With your hands, shape ~16 flat disks (Ø 10 cm), place them on a tray lined with baking paper and bake at 180°C for about 20 minutes.
For the icecream
Ingredients
1 1/2 cup (330g) full fat coconut milk
1/3 cup (75g) maple syrup
1/2 cup (120g) oat milk
1/4 tsp freshly ground tonka bean
1/4 tsp vanilla extract
pinch of salt
optional: 1/3 cup (35g) shredded coconut
What else
(2/3 cup) 100g 85-90% dark chocolate, roughly chopped
1 tbsp coconut oil
Instructions
Combine all ingredients in a bowl and whisk until well combined, fill into a freezer-proof container and freeze for 3 hours.
Once the cookies are baked, cooled and ready to be made into sandwiches, take the icecream out of the freezer and allow it to soften for at least 20 minutes. With a spoon, smoothen it out and give it a stir. Place 2 tablespoons of ice cream on a cookie and press the other cookie on top. With a small spoon or a finger, move alongside the edges of the icecream layer to create an evenly smooth rim.
Place the ice cream sandwiches in the freezer and prepare the chocolate next. Melt it over a water bath along with the coconut oil and dip the half of each sandwich into it (you may have leftover chocolate which you can simply pour onto a tray lined with baking paper, sprinkle toasted nuts and seeds on top and cool in the fridge to make chocolate bark). Place the sandwiches in the freezer for another hour, then get ready to sink your teeth into scrumptious deliciousness!
