Chocolate chip ice cream sandwiches with stracciatella & chocolate gelato fillings (vegan, gf, nf)
makes 10-12 cookies at 30 gr each
Ingredients for the chocolate chip cookies:
130 gr of oat flour
100 gr of coconut sugar
1 tbsp of maca powder (optional)
1 tsp of baking powder
1/4 tsp of salt
1 tsp of vanilla extract
50 ml of coconut/almond/cashew milk
30 gr of coconut oil, not melted
60 gr of chocolate chips or chopped dark chocolate
Preheat the oven to 180 C and line a baking tray with parchment paper. In a bowl, mix all the dry ingredients together except the chocolate.
Add in the coconut oil mixing with your hands to roughly combine.
Then add the milk and vanilla extract and mix again until the dough sticks together. Fold in the chocolate.
Then take a heaped tbsp of dough at a time (around 30 gr), rolling it into a bowl and very slightly flatten it out on the baking tray.
Bake for 12 minutes and let cool completely before removing from the tray.
Ingredients for the ice cream:
1 can of tinned coconut milk (1 1/2 cups)
1/4 cup of erythritol or light cane sugar to keep the colour white (use maple syrup or other liquid sweetner for the chocolate ice cream flavour)
1/4 cup of light tahini or cashew/sunflower butter (don’t use peanut or almond butter that will have a stronger flavour)
1 tsp of vanilla
pinch of salt
1/4 to 1/3 cup of coconut/almond/cashew/hazelnut milk
1/4 cup of chopped dark chocolate or chocolate chips
2 tbsp of cacao powder (only for the chocolate flavour, not the stracciatella one)
Blend the tinned coconut milk, sweetener, nut butter, vanilla and salt until smooth.
Pour into an ice cube tray and freeze overnight.
Transfer the cubes to a blender or food processor, add the plant milk to help the blending process and blend until nice and creamy.
For the stracciatella flavour, fold in the chopped chocolate at the end.
For the cacao flavour, add the cacao powder to the rest of the ingredients when blending.
Build your sandwiches and enjoy!
Store leftover in an airtight container in the freezer and leave at room temperature for 5 minutes before serving.
If you’d like to add some caramelised pecans/almonds or hazelnuts to your chocolate ice cream like I did, add to a bowl:
1 cup of pecans
1/4 cup of maple or rice syrup
pinch of salt
Mix together and evenly spread on a sheet lined with baking paper. Bake at 170 C for about 20-25 minutes, stirring after 10 minutes. Let cool completely before chopping them in smaller pieces.