Caramel Macadamia Cookie Ice Cream Sandwiches
You guys went craaazzy for my last ice cream recipe, so I’m back with another bangin’ recipe!
After spotting the new Yoconut Caramel and Honey Roasted Macadamia Ice Cream in the freezer at my recent ALDI shop, I knew I had to use it in this recipe! This is part of the NEW vegan range ALDI has just released, and even though I’m not vegan myself, it’s great to see more plant-based options on the shelves & especially affordable dairy free ice cream options.
Caramel Macadamia Cookie Ice Cream Sandwiches
Serves: 3
Cookies (makes 6-8)
2 ripe large bananas, mashed
1 vegan flax egg (1 tbsp flaxmeal + 3 tbsp water)
2 tbsp coconut oil, melted
1 tbsp pure maple syrup
1.5 cups almond meal
1/4 tsp baking soda
Pinch of salt
1/4 tsp cinnamon
Handful of macadamias, chopped
Preheat the oven to 180C, fan-forced and line a baking tray with baking paper.
Add the almond meal, baking soda, salt, and cinnamon to a bowl and mix well.
In a separate bowl, combine the mashed bananas, vegan egg, coconut oil and maple syrup.
Then pour the wet ingredients into the dry and mix well then fold in macadamias.
Using a ice cream or cookie scoop, scoop out about 1.5 tbsp of batter onto the baking tray to form 6-8 cookies (depending how big you want them.
Gently flatten the cookies with damp fingers and mould into circular shapes.
Bake for 28-30 minutes until cooked through and golden.
Allow to cool completely then place in the freezer for 1 hour before making the ice cream cookie sandwiches.
ICE CREAM SANDWICHES
Cookies from above
1 x Yoconut Caramel and Honey Roasted Macadamia Vegan Ice Cream (from Aldi)
8 squares dark vegan chocolate
1 tbsp coconut oil
Handful of macadamia nuts, chopped
Melt the dark chocolate and then stir in coconut oil. Allow this to cool before starting to assemble the sandwiches.
To assemble sandwiches: Scoop ice cream (about 1/3 cup per sandwich) onto one cookie and top with another, gently press down. Dip in melted chocolate and top with chopped macadamias!