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Cookie Ice-Cream Sandwich

Serves: 8 Prep: 5 minutes Cook: 15 minutes

Ingredients

¾ cup almond meal

¾ cup buckwheat flour

1 scoop Noway Unflavoured

Pinch of salt

1 x egg

2 tbs coconut oil, melted

3 tbs maple syrup

1 tsp vanilla extract

40g dark chocolate, chopped

400g Noway Ice-Cream – your preferred flavour

 

Method

  1. Preheat the oven to 180C. Line a baking tray with baking paper.
  2. Place all dry ingredients into a large mixing bowl and stir together.
  3. In a separate bowl whisk eggs, coconut oil, maple syrup, and vanilla together.
  4. Pour wet ingredients into dry and combine well. Add chopped chocolate and roughly stir through.
  5. Spoon 1 tbs of mixture into a ball and flatten on a baking tray, repeat with remaining mixture.
  6. Bake for 15 minutes or until golden.
  7. Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  8. To slice your ice-cream, remove it from the freezer for 5 minutes. Once slightly melted around the edge remove from the container by sliding a butter knife around the sides. Place on a cutting board and slice into even discs to make the filling for your cookie sandwich.
  9. Place ice-cream discs between 2 cookies and align on a tray or loaf tin, enjoy straight away, or return to the freezer.

Macros:

Per Serving 

P – 13g

F – 14.1g

C – 13.5g

Calories: 265 Per Serve