<h1>White chocolate ice cream sandwich cookies</h1>
These ice cream cookies are vegan- and gluten-free, refined sugar-free and very tasty. Cookies are chewy, crispy, with fresh lemon and more white chocolate.
Ice cream takes these sandwiches to the next level. If you store them in the refrigerator, you can keep them for a long time unless you eat them all beforehand.
All you need to do is add all the ingredients to a bowl and stir and mix.
Hope you enjoy this recipe!
The white chocolate ice cream sandwich is crispy and delicious with a faint lemon flavor, and white chocolate and ice cream bring fun!
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Serving Size: 6
<h1 style="text-align: left;"> ingredients</h1>
<h1>Dry ingredients</h1>
1 cup white rice noodles
1 heap of almond flour that turns white
1/2 cup coconut sugar
1 teaspoon baking powder
<h1>Wet ingredients</h1>
1/4 cup vegetable oil, such as sunflower or rapeseed oil
1/4 cup barley syrup or maple syrup
2 tablespoons vegetable milk, such as almond milk, soy or coconut milk
<h1>ingredient</h1>
1/2 cup (50 g) plant-based white chocolate
1-2 lemons, to taste
3 cups vegetable ice cream
<h1 style="text-align: left;" > production instructions</h1>
Preheat oven to 160C.
In a large bowl, mix all the dry ingredients together until there are no clumps. Then stir the wet ingredients until mixed.
Roughly chop the white chocolate and place in a bowl.
Slice and juice the lemon zest, then place in a bowl and stir until all the ingredients are mixed together.
Grab a large tablespoon of cookie dough, knead into a ball and flatten by hand. Place the flat dough on a lined baking sheet.
Bake the cookies in the oven for 12-15 minutes until the edges turn golden brown.
After the cookies have cooled, scoop the ice cream over half of the cookies and sandwich it in the middle with the remaining cookies. Enjoy immediately or store in an airtight container in the refrigerator for up to 1 month.