Vanilla Choc Chip Cookie Ice Cream Sandwiches — Yes you read that correctly. If you haven't caught on yet, both Steph and the team at Sneaky Wholefoods are absolutely digging everything about our Vanilla Cookie Dough Choc Chip Better Being Bars at the moment, so much so we wanted to get into the kitchen to see what we could create. All we can say this did not disappoint.
When creating these today all we could hear in the back of our mind is our friend Emma telling us
"ICE-CREAM IS NOT SEASONAL" and she is totally right!
So even with the weather cooling down, crank your oven, get warm and toasty and enjoy...
WARNING: Ice-cream is prone to melting
Makes: 8 Cookie Sandwiches
5 x 60g Vanilla Cookie Dough Choc Chip Better Being Bars
2 tbsp Maple Syrup
2 tbsp Plant Based Milk
1/3 cup Plain Flour (GF)
250g Vanilla Icecream (of choice)
Pre-heat oven to 160 degree Celsius
Using a food processor, pulse bars until they form a crumb like appearance.
Add plain flour and pulse 3-4 times or until well combined.
Pour in maple syrup and milk and pulse again until mixture forms into a loose dough.
Transfer dough onto parchment paper to roll out until it reaches 5mm in thickness.
Using a cutter (we used a 5cm in diameter cookie cutter) cut out 16 circles and place them carefully onto a lined baking tray.
Bake in oven for 10 minutes, or until slightly golden.
Remove from oven and allow to cool.
Flip 8 cookies over and using a warmed ice cream scoop, scoop ice-cream onto cookies.
Top with remaining 8 cookies and EAT!
* Alternatively store in airtight container in freezer up to 3 month (will they even last that long?)