I have been making variations of nice-cream pretty frequently as of late and it really was only a matter of time before I sandwiched it in between two cookies.
It was so much fun collaborating with T2 and their new jam toast flavoured tea for this creation.
Serves 4 GF DF RSF
Ingredients:
Toast Cookies:
• 1 cup buckwheat flour
• 1/2 tsp baking soda
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 1/2 cup butter
• 1 egg
• Pinch cinnamon
• Pinch sea salt flakes
Jam Nice-cream:
• 3 cups frozen strawberries
• 2 cups frozen bananas
• 2 tbsp coconut cream
• 1 tbsp maple syrup
• 1 tsp vanilla extract
Filling:
• Strawberry jam
Method:
1. Blend the nice-cream ingredients together in a blender until thick and creamy.
2. Line a baking tray with baking paper, that will fit 4 cookie moulds.
3. Pour in the nice-cream and set for minimum 4 hours.
4. Now for the cookies, add the butter and coconut sugar together and blend until creamy.
5. Add in the egg and vanilla extract and blend.
6. Add in dry ingredients and mix together. Cover with cling wrap and refrigerate for 45 minutes.
7. Preheat your oven to 180°C and flour your bench and take the cookie dough out of the fridge. 8. Roll out then using a cookie cutter, cut out 8 cookies and place on to baking tray.
9. Bake in the oven for 10 minutes or until golden brown. Allow to completely cool on cooling rack.
10. Once cooled, take out the nice-cream.
11. Cut out 4 circles and place on cookies that will be used for the bottom half of the sandwich.
12. Smear jam on cookies that will be used for the top half and place on top of the nice-cream cookie.
13. Freeze in the freezer for at least an hour. Enjoy!
