This is my “Ode To An Ice Cream Sandwich”. I’ve been wanting to create an awesome cookie and a fabulous ice cream that I can eat happily, how fabulous that I managed both in the same week?? The result is a delicious ice cream sandwich that is decadent but good for you, loaded with good fats and fiber and sweetened with Gardener’s Glory Suburban Honey, which gave the ice cream an incredible flavour, I used the one from a hive in Muizenberg. Although not essential the Heartveld activated pecans lent a marvelously maple flavour and lovely texture to the cookies that just can’t be matched by regular pecans, a real treat!!!
For the vanilla ice cream you will need:
500ml Coconut Cream
5 Organic Eggs, separated
3 T Gardener’s Glory Suburban Honey
2 t Gelatine
1 Vanilla pod, split and scrape out the seeds
This ice cream starts with a custard. Pour off a quarter cup of the coconut cream into a small bowl and add the gelatine to soak, you will need to give it a stir. Place the remainder of the coconut cream into a bowl with the vanilla pod and its seeds, and warm over a pot of simmering water until it is just too hot to put your finger into. While the coconut cream is warming, in a separate bowl whisk together your egg yolks and the honey until well combined, once the coconut cream is hot, pour half of it into the egg yolk mixture, mixing constantly, then pour this mixture back into the bowl with the remainder of the coconut cream and put it back over the pot of simmering water, add the coconut cream and gelatine mixture and whisk until all the gelatine has melted. The custard is ready when it coats the back of a spoon, this should take about 5 minutes. Remove the custard from the heat and set aside to cool completely. Once cool, whisk the egg whites to firm peaks and gently fold into the cooled custard, the ice cream is now ready for the freezer. Mine took about 2 hours in a chest freezer to reach a well set but spoonable consistency. If your ice cream freezes too hard just let it sit out on the counter for about 10 minutes and it will be perfect ice cream sandwich softness.
For the cookies you will need:
1 1/2 cups tapioca flour
1 1/4 cups macadamia nut flour
1/2 t bicarb
pinch of salt
1 t cinnamon
1/2 t all spice
1 cup coconut sugar
3 T coconut oil or butter
1 Organic egg white
1 cup Activated Pecans, chopped (optional)
50g Gayleen’s Decadence Mint slab, chopped (optional)
Place the flours, bicarb, spices and salt into a food processor and mix well, add the coconut oil or butter and mix well, add the egg white and mix until everything comes together. The cookie dough may look very soft initially but it will firm up in a few minutes. Remove dough from the food processor to a chopping board or work surface, lightly knead in the chopped pecans and chocolate if you’re using them, Shape the cookie dough into a log shape and chill in the fridge for 15 minutes. Remove dough from the fridge and slice into 24 cookies about half a cm thick. Place on a greased baking sheet and bake for 25 minutes or until golden brown.
Allow to cool completely then sandwich together with a scoop of ice cream.