Are you guys fans of ice cream sandwiches? I hope so, as this is what is on the menu today! At times when sticking your head into the fridge at regular intervals seems like an inspired idea, sinking your teeth into a soft and chewy biscuit followed by a refreshingly cold and creamy ice cream centre is just as good.
These vegan and gluten-free ice cream sandwiches are a hot weather must! They require no ice cream churner (you can thank me later 🙂 ), only 11 ingredients and are super easy to make. As it’s my first foray into an ice cream hugged snugly between two cookies territory, I went for a classic combo of vanilla ice cream centre sandwiched between chocolate cookies. I’m pleased to say that they turned out even better than I had hoped as confirmed by my next-door neighbours and Duncan who has had many ice cream sandwiches in his time, back in Australia, and considers himself a bit of an old hand in the ice cream sandwich consumption department. If you’re feeling hot and, like me, wondering if you’ll ever be cool again, get the blender out and make yourself some ice cream sangers and life will seem instantly sweeter (and way cooler)…promise!
110 ml / 7.5 tbsp maple syrup 90 ml / ¼ cup + 2 tbsp tahini* 90 gr walnuts**, whizzed into a flour / approx. ¾ cup ground 150 gr / 1 + ½ cup buckwheat flour (all purpose wheat flour works too) 2/3 tsp baking soda 3 tbsp raw cacao (optional, see NOTES)
If you are skipping cacao, you need to adjust the recipe in the following way: reduce maple syrup by 1.5 tbsp and reduce buckwheat flour by 3 level tbsp. Cookie recipe is adapted from this recipe.
