Chocolate Ice Cream Sandwiches

 

Chocolate Dairy Free Ice Cream Sandwiches Recipe

Gluten free, wheat free, dairy free, soy free, nut free, egg free - makes 6 large ice cream sandwiches

Biscuit Ingredients:

½ cup (45g) desiccated coconut
½ cup (70g) sorghum flour
½ cup (60g) arrowroot starch
¼ cup (30g) cacao powder
1 tspxanthan gum (orguar gum)
100g rapadura sugar (or sweetener of choice)
Pinch of salt
40gcoconut oil, solid (place in freezer for a few minutes if not solid)
3 tbsps (60mls) cold water

Biscuit Method:

• Pre-heat oven to 170° C
• Grind together all dry ingredients in a food processor (if using a Thermomix grind on speed 9 for 10 secs) - so the coconut is fine like a flour
• Add solid coconut oil and blitz for a few seconds until it resembles breadcrumbs (if using a Thermomix mix on speed 5 for 5 secs)
• Add cold water and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 5 secs, scrape down and repeat if necessary)
• Scrape all of the dough out into some plastic wrap and roll into a ball. Rest in the fridge for about 30 minutes
• Remove dough from the fridge roll the dough between two sheets of baking paper to the desired thickness - about 4mm thick
• Transfer the sheet of cookie dough onto the baking tray - leave it sitting on one piece of baking paper
• Bake for approximately 15 minutes until cooked
• Leave to cool for 1 minute and and then cut out the desired shapes using your cutters - ensure you cut them out in pairs. You could blitz up the scraps and stir through ice cream to make cookies and cream ice cream :) - or just eat them with your next coffee like we did!
• Decorate the top half of each sandwich (half of the cookies) as desired. I used melted Enjoy Life Mega Chunks and Hopper 100s & 1000s Festive, Hopper Pearls Silver and Hopper Pearls Rose Pink

Ice Cream Ingredients:

800mls quality coconut cream
3 tbsps cacao powder
1/2 cup of honey (185g) - or sweetener of choice (adjust as required)
20g arrowroot starch
2 tsps vanilla extract
Pinch of salt

Ice Cream Method:

• Place cacao, arrowroot starch and salt into a large heatproof jug and whisk together with honey, vanilla extract and 200mls of the cream until well combined and smooth
• Heat the remaining coconut cream in a pan until hot but not boiling
• Pour the hot milk slowly into the jug with the other ingredients and whisk continuously
• When all of the cream is added, return the mixture to the pan and cook on a low heat until it's a thin custard
• Pour into a glass jug and cool in the fridge
• Churn in an ice cream churn until you get ice cream and pour into a flat container or tray and pop in the freezer to set - I used a glass container and lined it with baking paper. Make sure your ice cream in the freezer is on a flat surface so your sandwiches are all the same thickness
• Remove the ice cream and work quickly to cut out the ice cream into shapes and assemble the ice cream sandwiches. Return to freezer until ready to serve
  
  

Tip: You might need to leave the ice cream out for a few minutes to soften so you can cut through it. You also might like to leave out the finished ice cream sandwiches for a few minutes to soften before serving.

Thermomix Method for Ice Cream:

• Place all of the ingredients in your Thermomix and cook 90 degrees, 7 mins, speed 4
• Pour into glass jug and cool in the fridge and follow instructions above to churn
  
  

 Recipe From happytummies.com.au - Copyright 2015 Happy Tummies