Chocolate and Gingernut Ice Cream Sandwiches
|1 1/ 2 cup (150g)||Almond meal|
|1 cup (155g)||macadamias, lightly roasted and coarsely chopped|
|1 cup (90g)||desiccated coconut|
|2 teaspoons||Ground ginger|
|1 teaspoon||vanilla bean powder|
|1 teaspoon||ground cinnamon pinch of Himalayan Salt|
|8||mediool dates, pitted|
|1/4 cup (60g)||coconut butter|
|2 tablespoons||maple syrop|
Ginger caramel ice-cream
- 1 1⁄4 cups (185g) raw cashews, soaked in cold water overnight
- 1 cup (250ml) full-fat coconut cream
- 1 very ripe medium banana oil
- 8 Medjool dates, pitted extract
- 2 tablespoons maple syrup
- c coconut oil
- 1 tablespoon ground ginger
- 1⁄2 teaspoon vanilla bean powder
- Pinch of Himalayan salt
- 1⁄2 cup (120g) glacé ginger, thinly sliced
- 1⁄2 cup (50g) cacao powder
- 50g cacao butter, coarsely chopped
- 1 tablespoon maple syrup
- 1 tablespoon coconut oil
- Lightly grease and line a 25 x 16 x 3cm tray with baking paper..
- To prepare the blondie, combine the almond meal, roasted macadamias, coconut, ginger, vanilla, cinnamon and salt in a medium bowl.
- Place the dates, coconut butter and maple syrup in a high-speed blender. Blend until smooth.
- Add the blended date mixture to the dry ingredients and stir well, until it begins to bind together.
- Press half of the blondie mixture into the base of the tray. Smooth with the back of a spoon. Set the remaining mixture aside.
- To prepare the ice-cream, drain and rinse the cashews. Place the cashews and the remaining ingredients, except the glacé ginger, in a high-speed blender. Blend until smooth. Add the glacé ginger and stir through. Pour over the base. Freeze for 2 hours, or until almost set firm.
- Place the remaining blondie mixture onto a large sheet of baking paper. Compress together to make a rectangular shape. Cover with another piece of baking paper and roll out to the same size as the base of the tray. Transfer on the baking paper onto a tray. Refrigerate until firm or required.
- Slide the firm, rolled out blondie onto the set ice-cream. Trim as necessary. Press gently to secure. Cover and freeze for a further 4 hours, or until set firm.
- Slice the firm ice-cream slice into 16 triangular ice-cream sandwiches.
- To make the chocolate coating, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
- Line two medium trays with baking paper.
- Dip the ice-cream sandwiches into the raw chocolate. Use a knife to spread and coat half of the sandwich and make a defined line. Place on the prepared trays.
- If serving immediately, refrigerate for 10 minutes, or until set. Alternatively, freeze until set or required.
These can be stored in an airtight container in the freezer for up to 3 months.