Peanut butter Chocolate and Blackberry ice-cream sandwiches

Peanut butter, Chocolate and Blackberry ice-cream sandwiches
(Gluten free and Dairy free)

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This recipe is absolutely superb if you have dairy intolerance and want beautifully creamy and flavoursome ice cream with a hint of blackberry tartness. I sandwiched my chocolate ice cream with crunchy on the outside and soft in the inside gluten free peanut butter cookies to make this treat even more superbly irresistible. If you are a fan of peanut butter, and love choc/ peanut combo- do give them a go!!!

INGREDIENTS

For the ice cream:
1 can full fat coconut milk (chilled in the fridge at least over night)
30g unsweetened cacao
60g agave syrup ( I used Meridian)
1 egg yolk (optional, if you want your ice cream to be vegan)
150g blackberries (or other berries if you like, like raspberries, cherries or strawberries)
Agave syrup to taste as berry sourness can differ
For the Peanut butter cookies:
230g natural peanut butter (I used Meridian natural smooth)
145g coconut sugar (I used Coconut Merchant)
Pinch of fine sea salt
1 large egg
10g gluten free flour (or ordinary plain white flour  or wholemeal if gluten tolerant)

METHOD

Firstly let’s make ice cream as it takes time to freeze. You will need a medium sized pot and plastic container with a lid.

Take the can with coconut milk out of the fridge and carefully open. Place all the cream which has set on the top in to the pot. It should be around 300-350g depending of the richness of the milk. Now add the cacao, syrup and egg yolk if using and place the pot on the medium to low heat. Whisk the mixture constantly with a hand whisk until it will come to the boil. When it starts bubbling remove from the heat, pour in the prepared heat and cold proof container and let it cool completely before putting in the freezer to set.

While your ice cream, cooling prepare blackberries. Put them in a small pot, switch on low heat and bring to the boil. Taste, if berries are sour- put some agave syrup. Mix with the spoon and simmer on a low heat for 3-4 minutes until berries brakes down and becomes jam like consistency.  Remove from the heat and let cool completely.

When your berry jam is room temperature, take ice cream from freezer and spoon the dollops of jam on top of it. Then swirl in with the spoon to spread the jam in the ice cream. Put all back in the freezer to set completely. That will take 4-5 hours or you can just keep it there until you decide to make ice cream sandwiches.

Get your biscuits/cookies baked. Preheat the oven to 180’C and line baking tray with parchment paper. Grab medium sized bowl, place all required ingredients and mix all well with a wooden spoon.

With teaspoon scoop small amount of dough, roll in your palms a ball and place on the baking sheet. Continue until you use all the dough. Make sure to leave at least 4-5cm/2inch gaps between them you will need to press them down with a fork to create a flat cookie shape.

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Pop in the oven for 12 minutes until nicely browned. When out of the oven leave on the baking tray for 5-10 minutes, then transfer to wire rack to cool completely.

When you will be ready to taste the legendary peanut butter chocolate and jam combo, take ice cream out of the freezer and let it stand for 5-10 minutes to soften. Scoop on one cookie generous amount of ice cream and top it up with other cookie…and enjoy.

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Absolute bliss!

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