Hey there,
yesterday I remembered the time I started eating plantbased. Here in Germany, nutritional yeast was only available online, plant milks were only found in whole foods stores, nobody had heard of chia seeds and vegan “cheese” was also not a common item in grocery stores. Nowadays you can get a large range of vegan items in so many different stores and the number of products keeps increasing. Unfortunately, those products are usually not the “healthiest” ones, cause “vegan” does not ultimately “good for your health”.
One type of product that has been “veganized” a lot during the past few years is ice cream. Apart from sorbets your can get a variety of vegan ice creams with a soy or coconut base, whether it’s on a stick, in a cone or in a tub. There are really great brands out there and some have ingredients that are definitely not bad for you.
But enough of advertising ice cream brand. I’m here to talk about my ice cream creation! I recently told you about my new kitchen tool: An ice cream maker! It’s so awesome and the ice cream I’ve made with it turned out great. Today I have an ice cream recipe for you that doesn’t require any churning in an ice cream maker. It’s a chocolate ice cream between two delicious peanut butter cookies. In brief: An ice cream sandwich!
You don’t even have to make a sandwich, you can also only make the chocolate ice cream and spoon it up. But if you have time, whip up those cookies and stack up those ice cream sandwiches. The great thing is, you can even freeze them like this.
PrintPeanut Chocolate Ice Cream Sandwiches
- Yield: 4 1x
Description
Rich chocolate ice cream between two peanutty cookies. A perfect summer dessert!
Ingredients
Chocolate Ice Cream
- 100 g dark chocolate
- 200 ml coconut milk from a can
- 150 g soft dates
- 2 tbsp oats
- 60 ml oat milk or other plant milk
- 2–3 tbsp cocoa
- 1 pinch salt
- 50 g dark chocolate, chopped ((optional))
Peanut Cookies
- 200 g buckwheat flour
- 180 g creamy, salty peanut butter
- 200 g agave nectar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp flaxmeal
Instructions
- For the chocolate ice cream, melt the chocolate in a water bath or the microwave.
- Blend the melted chocolate with the other ingredients until creamy and no lumps remain.
- Add the chopped chocolate and stir. Fill the chocolate cream into flat containers, about 1 cm high and place in the freezer for at least 3 hours.
- For the cookies, stir the peanut butter together with the agave nectar. Then, add the remaining ingredients and combine.
- Use your hands to knead and shape into a ball (it should have a consistency similar to play dough; add water if too dry or more flour if too wet). Place the dough into the fridge for 5-10 min and preheat the oven to 170°C (340°F).
- Divide the dough into 8 to 10 equal sized balls and place on a greased baking tray (or use parchment paper).
- Use wet hands to press down the balls to 0.5 cm thick cookies.
- Place in the oven and bake for 8-10 min until golden brown (don’t let them burn!). Let them cool completely.
- Once the ice cream is firm enough, use a large cookie cutter or a glass to cut out ice cream slides in the size of your cookies and assemble your sandwiches!
- Eat them or freeze them. Once frozen, let them thaw a little before you serve them.
Notes
I tried making the cookies with maple syrup but found the taste too strong
I can’t believe that summer is over in a month. Does anyone of you also have the feeling that summer hasn’t even really started? Or maybe it’s just me as I’ve been sitting inside, working on a computer almost all day long. But soon that will als be coming to an end and I will be able to enjoy at least the end of summer.
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