Sugar-free Espresso & Pistachio Ice Cream Sandwiches
Summer is around the corner! These ice cream sandwiches are quite grown-up but couldn’t be simpler to make, or more addictive. Oh and did I mention they’re sugar-free? Yeah, I’d say you simply have to make these – for your own good, you know.
For the espresso biscuits:
300g (1.5 packed cups) spelt flour
2 heaped tbsp powdered stevia
1 tsp bicarbonate of soda
125g (1/2 cup) vegan butter
1 tsp vanilla extract
a strong cup of espresso (i.e. espresso cup-sized, not US measures cup-sized)
For the pistachio ice cream:
Double the recipe to cover all the biscuits. This makes enough to assemble 8 ice cream sandwiches, leaving you with 14 biscuits, which I like to nibble on as I have tea.
200g (7 oz) shelled pistachios
250ml (1 cup) coconut cream, chilled
1 tbsp powdered stevia
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