Vanilla Choco Nice Cream Sandwiches

This is how I get through the hot summer days! What could be better than vanilla nice cream in between chocolate cookies frosted with chocolate?

Vanilla Choco Nice Cream Sandwiches

About 4 big or 6 small pieces

Vanilla n’ice cream:

3 ripe frozen & sliced bananas
1 can full-fat coconut milk (kept in a fridge)
½ tsp vanilla powder

Place all the ingredients into a blender or food processor and blend until smooth. You may have to scoop down the sides. Pour the ice cream mixture into a freezer-safe tin and freeze for about 30 mins. Prepare the cookies.

Chocolate Cookies:

1 cup almond flour
1 cup oat flour
4 tbsp raw cocoa powder
3 tbsp flax meal
½ tsp baking soda
½ tsp vanilla powder
8 tbsp water
3 tbsp coconut oil, melted
4 tbsp maple syrup or coconut syrup

Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be easily moldable. Add water or flour if needed. You should be able to make a big ball out of the dough with your hands. Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into cookies with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies will get crispier as they cool.

Chocolate frosting:

½ cup coconut oil, melted
3 tbsp raw cocoa powder
2 tbsp coconut syrup

Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.

Scoop about two spoonfuls of the ice cream and place it on the backside of one cookie. Place another cookie on top of the ice cream and press down gently. Drip some chocolate frosting on top of the sandwiches and top with shredded coconut. Freeze for 30-60 minutes.