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Salted Coconut Ice Cream Sandwiches

Salted Coconut Ice Cream Sandwiches
Time
Prep time: 30mins. Baking time: 20 mins.
Contributed by
Bianca @_thedailyfoodfeed
Serves
8

Salted Coconut Ice cream Sandwiches

Serves: 8

Preparation time:30 minutes

Cooking time: 20 minutes

Ingredients:
  • 1 cup buckwheat flour
  • ¾ cup oat bran
  • 1 tsp baking soda
  • 1/4 cup coconut oil, melted
  • 100 gram manuka honey
  • 6 eggs, separated
  • 75g caster sugar
  • Coconut whipping cream
  • ¼ cup shredded coconut
  • 1 tbsp mesquite powder
 
Method:

1.     Preheat the oven to 170 degrees Celsius.

2.     In a large bowl, combine the buckwheat flour, oat bran and baking soda. Whisk to combine. Add the coconut oil and honey, stirring to combine.

3.     Spoon a tablespoon of the mixture onto a lined baking tray and shape into a cookie. Ensure they are equal sizes. Top with some shredded coconut and bake for 10-15 minutes until puffed and golden

4.     Meanwhile, whisk the egg whites until soft peaks form. Add the sugar and continue whisking until the sugar has dissolved and stiff glossy peaks form.

5.     Combine the coconut whipping cream and a generous pinch of salt in another bowl of a stand mixer fitted with a whisk attachment and whip to soft peaks. Add yolks to the whipped cream and fold through.

6.     Lightly toast the coconut flakes and once cool, add them, the mesquite powder and yolk/cream mixture to the whites and briefly fold through. Let this set in the freezer for a few hours.

7.     Once the cookies are completely cool, spoon some of the ice cream on one cookie, sandwich with another, and enjoy!

SHORT DESCRIPTION

Who doesn’t like ice cream sandwiches? These refreshing icy treats are not only delicious but also healthy!

DESCRIPTION

  1. Preheat oven to 170 degrees Celsius.
  2. In a large bowl, combine the buckwheat flour, oat bran and baking soda. Whisk to combine. Add the coconut oil and honey, stirring to combine.
  3. Spoon a tablespoon of the mixture onto a lined baking tray and shape into a cookie. Ensure they are equal sizes. Top with some shredded coconut and bake for 10-15 minutes until puffed and golden.
  4. Meanwhile, whisk the egg whites until soft peaks form. Add the sugar and continue whisking until the sugar has dissolved and stiff glossy peaks form.
  5. Combine the coconut whipping cream and a generous pinch of salt in another bowl. Use electric whisk to whip cream into soft peaks. Add yolks to the whipped cream and fold through.
  6. Lightly toast the coconut flakes and once cool add them, the mesquite powder and yolk/cream mixture to the whites and briefly fold through. Let this set in the freezer for a few hours.
  7. Once the cookies are completely cool, spoon some of the ice cream on one cookie, sandwich with another and enjoy!

INGREDIENTS

1 cup Organic Buckwheat Flour
¾ cup Organic Oat Bran
1 tsp baking soda
¼ cup Organic Virgin Coconut Oil, melted
100g Manuka Honey
6 eggs, separated
75g caster sugar
1 can Organic Coconut Whipping Cream
¼ cup Organic Shredded Coconut
1 tbsp Organic Mesquite Powder

Method

Buy Ingredients add all to cart

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  • SPECIAL
    Honest to Goodness Australian Manuka Honey MGO 83+ Manuka Honey 83+ MGO 500g

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    Was: $29.95
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    Was: $29.95
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  • Organic Coconut Whipping Cream 400ml Organic Coconut Whipping Cream 400ml

    Organic Coconut Whipping Cream 400ml

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