Chocolate Gluten-Free Ice Cream Sandwiches

Image courtesy of Lazy Cat Kitchen

INGREDIENTS:

1 pint Vanilla Bean Lavender Ice Cream

110 ml or 7.5 tbsp maple syrup

90 ml or ¼ cup + 2 tbsp tahini

90 g walnuts**, whizzed into a flour / approx. ¾ cup ground

150 g or 1 + ½ cup buckwheat flour (all purpose wheat flour works too)

2/3 tsp baking soda

3 tbsp raw cacao

DIRECTIONS:

  1. In a bowl, mix up maple syrup and tahini until fully combined and there are no lumps in your tahini.

  2. Mix in ground walnuts until fully combined.

  3. In a separate bowl, combine flour, baking soda and raw cacao (if using). Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it’s best to use your hands. If you are using an all purpose wheat flour instead of a buckwheat flour, be careful not to overwork the dough as it activates gluten in the flour and will make the cookies hard.

  4. Weigh the dough and divide it into 20 even pieces. Roll each piece into a ball, press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter discs. Make small dents on the surface of the formed cookies (I used a wooden skewer) for decoration if you wish, it’s not essential.

  5. Place the tray in the fridge for 30 min while you pre-heat the oven to 175° C / 350° F.

  6. Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before assembling the sandwiches.

  7. To assemble the sandwiches, let your ice cream come slightly to room temperature, then remove from the pint container entirely. Slice into even layers. Place a circle of ice cream between two cookies and enjoy!