Vegan and gluten-free ice cream sandwiches

Our vegan and gluten-free ice cream sandwiches require no ice cream churner, very few ingredients, are simple to make and delicious in the summer heat.

ICE CREAM:
115 g / ¾ cup raw cashews, soaked overnight
400 ml / 13.5 oz tin coconut cream
2 vanilla beans, scraped
60 ml / ¼ cup aquafaba
65 g / ¼ cup + 1 tbsp fine caster sugar
2 tsp cornflour / cornstarch OR arrowroot powder

COOKIES:
110 ml / 7.5 tbsp maple syrup
90 ml / ¼ cup + 2 tbsp tahini
90 gr walnuts**, whizzed into a flour / approx. ¾ cup ground
150 gr / 1 + ½ cup buckwheat flour (all purpose wheat flour works too)
2/3 tsp baking soda
3 tbsp raw cacao (optional)

View the full recipe at Lazy Cat Kitchen →