The perfect Summer dessert to indulge in with the gorgeous warm weather this recipe is entirely vegan, healthy and of course delicious!
MAKES: 6 Cookie Sandwiches
TIME: 3.5 hours (including cooling and freezing)
INGREDIENTS
– 3/4 cup coconut sugar
– 1/3 cup vegan butter
– 1/2 tsp salt
– 3 tbsp dairy free mylk
– 1 tsp vanilla extract
– 1 1/4 cups flour
– 1/2 tsp baking soda
– 1 1/2 bar of Superfoodio Crunchy Peanut Butter Chocolate
FOR THE ICE CREAM FILLING:
– 6 large scoops of vegan ice cream
METHOD
- Preheat the oven to 180°C
- In a large mixing bowl, mix together the coconut sugar, butter and salt until the mixture is smooth
- Add the mylk and vanilla extract and mix until combined
- Once combined, add in the flour, baking soda and fold the mixture
- Cut up the Superfoodio Crunchy Peanut Butter Chocolate into small chunks and add them to the mixture and mix together
- Cover the bowl with cling film and allow to chill in the fridge for minimum 30 minutes
- Using a ice cream scoop, scoop out the dough onto a lined baking tray. If you dont have a scoop, create even sized balls and place them on the lined baking tray. Ensure there is enough space between each as they will spread
- Bake for 13-15 minutes (until golden brown)
- Once baked, allow to cool
- On a lined baking tray, scoop out the ice cream. Place another sheet of baking paper on top and press each ice cream scoop down until flattened. Place in the freezer for 20 minutes
- Take a 2 cookies and sandwich the ice cream in between
- Wrap each cookie in clingfilm and place in the freezer until you are ready to eat
Enjoy!
