Chocolate Fudge ice cream sandwiches
Vegan Chocolate Fudge ice cream sandwiches
Recipe by Storm Rodger
Homemade vegan ice cream:
2 cans full fat coconut milk
½ cup granulated sugar/ 1 cup xylitol/ 2/4 cup maple syrup
¼ tsp Himalayan salt
2 Tbsp cornstarch/ tapioca flour
1/4tsp vanilla extract
½ fresh mint, finely chopped
¾ cup vegan dark chocolate chips/ 85% Lint dark chocolate, chopped
Chocolate fudge cookies:
1 cup + 1 Tbsp almond flour
½ cup Vegan dark chocolate chips/ Lint 85% dark chocolate, chopped
½ cup cashews
1/3 cup Superfoods cacao powder
½ tsp baking powder
¼ tsp salt
1/3 cup coconut sugar
½ cup superfoods coconut nectar/ Organic maple syrup
4 Medjool dates, pitted & chopped
3 Tbsp coconut oil, melted
½ tsp vanilla extract
40g melted dark chocolate to garnish
1 handful crushed cashews to garnish
Prepare your equipment the day before by putting the bowl of your ice cream churner in the freezer. To make the base pour ¼ cup of the milk into a bowl and set aside.
Combine the remaining milk, sugar and salt in a saucepan over medium heat. Warm, stirring constantly until all the sugar has dissolved about 2 minutes.
To the bowl of reserved coconut milk, add the cornstarch/tapioca flour and mix until well combined. Stir this coconut mixture into the warm coconut milk base on the stove top. Cook over medium heat until the mixture thicken enough to coat the back of a spoon 6-8 minutes. Do not let the mixture come to a boil.
Remove from heat and stir in the vanilla and mint. Pour intoa shallow container and allow to cool at room temperature for about 20 minutes. Cover and refrigerate for at least 3 hours.
Pour the base mixture into the prepared ice cream machine bowl and churn for 10-15 minutes. It should be soft serve consistency. Add the chocolate chips until well combined. Pour into a freezer safe container and place in the freezer until needed.
( If you do not have an ice cream churner pour the chilled base into a freezer safe bowl that has been prepared the same way you would in the first step. Place the mixture in the freezer for 30 minutes, remove from freezer and whisk briskly. Return to the freezer and do this every 30 minutes until creamy and frozen through.)
Preheat the oven to 190C and line a baking tray with baking paper( grease the baking paper).
In a large mixing bowl, stir together the almond flour, a ¼ cup of the dark chocolate chips, cashews, cocoa powder, baking powder, salt, coconut nectar and sugar. Add the chopped dates using a whisk to combine and set aside.
In a separate bowl, beat the aquafaba using a handheld mixer until light and fluffy and loose peaks form. Add the melted coconut oil and vanilla and whisk to combine.
Melt the remaining ¼ cup of the chocolate chips and fold through the aquafaba until well combined.
Add the wet ingredients to the dry ingredients and mix until well combined. You should have a semi – tacky dough, loosely cover and chill in the refrigerator for 30 minutes.
Scoop out roughly 1 ½ Tbsp amounts of the dough and place on the prepared baking tray with about a 2.5cm gap between each cookie to allow for spreading.
Gently press down with the palm of your hand to form small discs.