Chocolate Hazelnut Ice Cream Sandwiches
Chocolate Hazelnut Ice Cream Sandwiches Photo: I Quit Sugar Kids Cookbook
After an ice cream sandwich without the sugar high? This is the recipe for you.
- Chocolate Ice Cream
- 1 cup hazelnuts
- 1 cup coconut milk
- 1/4 cup rice malt syrup
- 2 tablespoons raw cacao powder
- Hazelnut cookies
- 1/2 cup hazelnuts (prepared the night before)
- 3 tablespoons grapeseed oil
- 1 tablespoon stevia
- 1 tablespoon vanilla powder
- 1 cup almond flour
- pinch salt
- 1 egg, whisked lightly
The night before make the ice cream:
Preheat oven 180°C. Place 1 1/2 cups hazelnuts on a tray and roast with the skins on for about 10 minutes, being careful not to let them burn. Remove from oven and tip into a clean tea towel. Fold over and rub together to the remove skins. Let cool. Set aside 1/2 cup hazelnuts for the cookies tomorrow.
In a food processor blend hazelnuts and the rest of the ice cream ingredients until smooth. Pour into an airtight container and freeze overnight.
The next day make the hazelnut cookies:
Preheat oven to 180°C. Place hazelnuts in food processor and blitz into a very fine meal. In a large bowl, combine oil, stevia and vanilla. Add the flour, salt, half the whisked egg and mix with a spoon to form dough.
Roll out dough to about 1.5cm thick. Cut into shapes with a cookie cutter. Brush with leftover beaten egg to give it a pretty gloss. Bake for 6-8 minutes, until it gets a light golden brown tinge around the edges. Allow to cool.
Serve a spoon full of ice cream between two crispy cookies or on top of a couple of raw cookie rounds.
Tricky Tip: If you'd prefer your dough raw, flatten mixture onto a lined baking tray and store in the fridge for a couple of hours to set. Once set take out and cut with a scone cutter into rounds.
This recipe is from the 'I Quit Sugar Kids Cookbook' by Sarah Wilson and is full of ideas to help stressed out parents bring fun and ease back into the kitchen while keeping their kids healthy and sugar free.
Got a favourite recipe? Share your recipe