Vegan Maxibon Icecreams

Biscuit Layer

Ingredients:

• 1/4 cup almond meal
• 1/4 cup spelt flour
• 2 tb cacao powder
• 1/8 tsp salt
• 2 tb cup melted coconut oil
• 2 tb maple syrup
• 1 tb nut butter

Method:

Blend all ingredients together to form a paste like dough and press into a tin about 20cmx20cm (lined with baking paper). It should be a very thin layer (wetting fingertips will stop the mixture from sticking to your hands). Smooth the top with the back of a spoon. Bake at 180°C for about 8-10mins, then use a sharp knife to mark into 16 squares while it’s warm. Allow to cool completely and gently break biscuits apart.

Ice cream Layer (use a double quantity of my Vegan Vanilla Ice cream Recipe, as below)

Ingredients:

• 3 cups almond milk
• 1 cup coconut cream
• 1/2 cup maple syrup
• 6 tb vanilla
• 1/4 cup cornflour
• 1/2 tsp salt
• 1 tsp xanthan gum

Method:

Blend or whisk everything together till smooth then heat in a pan on medium to bring to a gentle boil, then simmer a few mins till thickening, stirring often. Cool, then place in fridge to go completely cold – a few hours or overnight, then churn. After churning, pour the ice cream into a 20cmx20xm tin lined with baking paper and smooth surface, cover and place in freezer to harden.

Topping – Choc Layer

Ingredients:

• About 100g vegan dark chocolate
• 1 tb coconut oil
• 1/2 cup crushed roast nuts or biscuit crumbs

Method:

Melt chocolate and oil together over low heat, then stir in the crumbs.

To Assemble:

Cut the frozen ice cream into 8 equal pieces then put 2 biscuit squares on each side of the 8 ice cream pieces (note they will only cover half of each ice cream piece). Place back into the freezer to harden, once firm you can use a sharp knife to trim the edges to a uniform shape. Next dip the part of the ice cream that’s not covered by the biscuits, into the chocolate mixture and make sure its completed coated. Place on a tray lined with baking paper and put back into freezer to set. Once set, they are ready to eat! Store in freezer.