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Ice-Cream Sandwich

These delicious oatmeal cookies ice-cream sandwich are simple to make and fast to eat. Home-made cookies and store-bought ice-cream. That’s all you’ll need.

Ice-cream:

It’s better to start with wiping ice-cream or to make an ice-cream a day before as we want to assemble sandwiches straight after cookies are ready so they stay slightly chewy and warm. The other option would be just using an ice-cream without mixing with the colours.

Divide store-bought ice-cream into several different small bowls (depends on the colour’s quantity you’re planning to make). Mix quickly (it’s melting very fast) each bowl with a different colour and place back to a freezer until it gets solid for about an hour or two.

Different colours powders are available online from Misty Day Plant Potions.

Make cookies:

  • 1 1/2 cups Rolled Oats
  • 1 cup “Edmonds” White  Flour
  • 1 cup Desiccated Coconut
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup  Brown Sugar
  • 1/2 cup Coconut Oil
  • 1 to 2 tsp Vanilla Extract (depends on Extract you have)
  • 3 Tbsp Soy Milk

Direction:

  1. Preheat the oven to 180°C.
  2. Mix all dry ingredients together.
  3. Melt coconut oil and then add vanilla extract and soy milk.
  4. Mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.
  5. Roll them into balls and then press slightly to make them flat.
  6. Place the rolled balls onto a parchment lined baking tray.
  7. Bake for 15 minutes or until golden. They will be soft straight after. Leave them to cool down for 3-4 minutes.
  8. They should still be quite hot but just firm enough to handle.

Assembling the sandwich:

  1. Take you ice-cream bowls out of the freezer. Do not remove your ice cream from the freezer until this moment. It should still be quite hard as it’s melting very fast
  2. Scoop or shave your ice cream into chunky strips.
  3. Lay your chunky strips in layers (quickly now!). Press another cookie on top.
  4.  Don’t delay. Eat immediately.
  5. Enjoy!

 

 

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