COOKIE ICE CREAM

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Summer is here, and how can we welcome it? With this super cool recipe brought to us by @letitvegan_ ! If you were looking for an easy, delicious and fun recipe, you’re in luck! 🥳 Because the touch of our Coconut Cuisine mixed with the biscuit forms a mix of flavours that reminds us of summer in all its essence. So now you know… ALL YOU NEED IS ICE CREAM 🍦💛

COOKIE:

  • 100 oat flour
  • 80 grams almond flour
  • 50 grams of date paste
  • 25 grams of cashew cream (or other nut cream)
  • 1 Teaspoon vanilla extract
  • 1 pinch of salt
  • 1 splash of non-dairy milk
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    STUFFED:
  • 150 grams of cashews (soaked in water for at least 6 hours)
  • 200 milliliters Ecomil Cuisine Almond
  • 2 tablespoons of date paste (or your preferred sweetener)
  • 1 tablespoon of vanilla essence
  • 1 splash of non-dairy milk (to adjust the texture)
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    1️⃣ blend the cookie ingredients in a food processor until you get a paste (add the milk by eye, so that the texture is not too dry)
    2️⃣ divide the dough in two, place half in a rectangular mold lined with greaseproof paper and take to the freezer for half an hour to take the shape
    3️⃣ remove the cookie from the mold and repeat the process with the other half of the dough to make the other base
    4️⃣ prepare the filling, grinding all the ingredients in a food processor until obtaining a fine and homogeneous cream (add the milk by eye, if it is too thick)
    5️⃣ pour the cream into the mold on one of the bases, put in the freezer for a couple of hours to solidify
    6️⃣ when the filling is solid, put the other reserved base on top, pressing lightly to join, and place in the freezer again for at least 3-4 hours
    7️⃣ remove from the freezer, unmold, cut into rectangular portions of uniform size and put the ice creams back in the freezer
    8️⃣ take out of the freezer for a little while before consuming so that they are not too hard, and enjoy!
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