Gluten Free Chocolate Chip Cookie Ice Cream Sandwich

An adult version of a children’s classic dessert, such a treat. To make the ice cream sandwich place a good scoop of ice cream between two cookies and sprinkle with extra chopped hazelnuts and a drizzle of chocolate sauce if you dare.

 

 

PREP TIME

10 minutes

COOK TIME

SERVES

8-10 Serving, 16 cookies

Ingredients

Hazelnut ice cream (vegan)

 

Makes 8-10 servings

  • 2 cans coconut milk, well shaken
  • 150g hazelnuts, soaked overnight in 1.5 cans of coconut milk
  • 100g honey
  • 2 tbsp corn flour

Chocolate chip cookies (vegan, gluten free) 

 

Makes 16 cookies

  • 100g Buckwheat Flour
  • 20g cocoa
  • 1 tsp baking powde
  • 100g muscovado suga
  • 1.5 tsp sea salt flakes
  • 100g 100% dark chocolate roughly chopped
  • 100g hazelnuts, roughly chopped
  • 70ml olive oil plus extra for greasing baking trays
  • 2 tbsp water

Directions

Hazelnut ice cream (vegan)

Blend the soaked hazelnuts and one and a half cans of coconut milk they have been soaked in into a smooth puree. Pour into a small saucepan with the honey and a pinch of salt and place on a medium low heat. Stir until the honey is dissolved. Whisk the corn flour into the remaining half can of coconut milk and add it to the warm coconut milk and hazelnut mixture. Stir until the mixture thickens enough to coat the back of a wooden spoon. Allow to cool then place in the fridge to cool further. If you have an ice cream machine follow the manufacturer’s instructions to churn the ice cream. If you don’t place the mixture in a small container and place in the freezer. Remove from the freezer after two hours and stir well incorporating all the frozen edges into the mixture. Repeat this process every hour for 3 hours and then leave until softly frozen when it is ready to eat.

 

Chocolate chip cookies (vegan, gluten free)

Make the dough at least three hours in advance of baking them in order to let them set. Mix the flour, cocoa, baking powder, sugar, half a teaspoon of the salt, chocolate pieces, and 100g of the hazelnuts in a bowl, mix until combined. Stir in the olive oil and water to make the dough. Cover with a plate and put in the fridge for at least three hours or overnight.

Preheat the oven to 190c. Grease two large baking trays with a little oil. Roll the cold cookie dough into 12 rough balls and divide evenly onto the baking trays with 5cm between them. Flatten the cookies slightly with the palm of your hand. Sprinkle with the remaining sea salt flakes and put in the oven for 8-10 minutes. Remove from the oven and allow to cool and firm up for 10-20 minutes.

This recipe was first published in Vegetarian Living March issue 2018

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Eating
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By TOM HUNT

Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.

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