March 01, 2014 | Serves 2
- 1 Tub of your favourite dairy free ice cream (you won’t use the whole thing!)
For the Cookies:
- 2 Cups of Ground Almonds (240g)
- 1/3 Cups & 2 Tablespoons of Melted Coconut Oil (95ml)
- 1/3 Cup of Honey/Maple Syrup (80ml)
- Pinch of Coarse Salt
- Optional: Dark Chocolate Chips or Nuts
When the sun is shining there really is no better treat than these! The cookies are the same cookies I make all the time and they’re ideal for a cookiewich. For the ice cream I used nobó, an amazing Irish dairy free ice cream brand that I’m obsessed with. I used their chocolate and toasted almond flavour. If you aren’t lucky enough to have it near you you can use any dairy free ice cream you like.
Add everything to the food processor and blitz until you have a smooth dough. If you want to, you can stir in some chocolate chips or chopped nuts.
Roll the dough into a ball with your hands and put it in a Ziploc bag in the freezer for about 15 minutes.
Roll the dough out into a square about ½ an inch thick. If the mixture is too sticky or is cracking use your hands to press it out. Use a small bowl or large glass (anything about the circumference of the ice cream tub) to cut out four circles.
Bake them on a baking sheet lined with parchment paper at 180’C for about 8-10 minutes. While they’re cooking take your dairy free ice cream out of the freezer and leave it out to soften.
Set the ice cream tub on its side and use a sharp knife to cut two slabs of the ice cream.
When the cookies are cool, pop each slab in between two of the cookies. I recommend freezing the whole thing for about an hour because when the cookies freeze they go amazingly chewy but you can also eat them straight away! I drizzled mine with some melted dark chocolate and then put them straight in the freezer