Hello!!! The recipe for this Sunday comes fresh.With these ice cream sandwiches you will be amazed! They are sanotes and also very express to do. We teach you how to make the cookie and also the ice cream and both are a delight that together explode with flavor. We do not mess anymore and we leave you the ingredients and the step by step of this #heladovegano
ICE CREAM INGREDIENTS:
- 5 ripe bananas
- 400 ml of coconut milk (the can because it has more fat)
- 2 tablespoons of agave syrup
- 2 tablespoons of peanut butter
- 1 tsp vanilla essence
- 1 pinch of salt
ICE CREAM COOKIE INGREDIENTS:
- 120 g of whole wheat flour
- 50 g of cocoa powder
- 1 pinch of salt
- 100 ml of coconut oil
- 100 g of brown sugar or brown sugar
- 1 tsp vanilla essence
We will start by making the ICE CREAM:
· We will have to freeze the bananas at least 5 hours before, this way the ice cream will be super creamy. To freeze them, remove the skin and cut them into small pieces. Put them in a tupper and freeze for at least 5 hours.
· Take them out of the freezer at least 30 min before grinding to avoid breaking the mixer.
· In a large container we are going to put the bananas and the rest of the ingredients of the ice cream.
· Crush until everything is well mixed.
· We pass the liquid mixture to a square glass container (20x20cm) to which I have put a vegetable paper on top so that the ice cream does not stick.
· We will freeze it for at least 4 hours.
While we are going to make the ice cream COOKIE:
· In a container, mix the oil, panela and vanilla and mix well.
· In another separate container we mix flour, cocoa and salt.
· Mix these two parts with a spatula until you have a homogeneous mass and without lumps.
· We are going to divide this mass into two more or less equal parts.
· We put one half on vegetable paper and with our hands stretch it a little, giving it a slightly square shape.
· To smooth the top we put another vegetable paper and with a rolling pin we flatten a little. Don't press too hard, we want it to be about 2mm thick.
· We do the same with the other half.
· We are going to refrigerate the two doughs in the fridge for 30 minutes so that the coconut oil solidifies and in this way we can easily shape our cookies.
· Once they are cold, we take them out of the fridge, remove the top vegetable paper and we will shape it.
· To shape it we will use a metal mold in a circular shape, but on other occasions we have used the lid of a pot and even the mouth of a wide glass. Take a look at our video of polvorones, we used a glass there and they were great: • POLVORONES VEGANOS de ...
· From each half we are going to take 4 cookies, to have 8 in total and to be able to make 4 frozen sandwiches.
· Place each cookie, with the help of a spatula, on a baking sheet with vegetable paper and bake at 180ºC for 10 minutes. With the leftover dough you can make more cookies and eat them whenever you want ^^
· Once you take them out of the oven let them cool for a while, so we take advantage and we will take that time to take the ice cream out of the freezer and let it melt for a few minutes, and thus cut it easier.
· Unmold the ice cream with the help of baking paper. You will see that you have a large block of delicious vegan ice cream.
· With the same mold of the cookies we are going to make 4 cylinders of ice cream, pressing carefully. If you see that it is difficult you can have a bowl of warm water on hand and moisten the mold from time to time.
· Place the ice cream on a cookie and then place another cookie on it.
· You already have your ice cream sandwich formed.
· Now it only remains to freeze it again, at least 3 hours to enjoy them.
· We advise you to take them out of the freezer for a few minutes before eating them, so that they are not too hard.
· Enjoy them!
We hope you liked it!
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