Description
Rich chocolate ice cream between two peanutty cookies. A perfect summer dessert!
Ingredients
Scale
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