This recipe from Jones’s ebook Feel Good Treats is a creamy, rich, and guilt-free dessert! Gluten-free, vegan and refined-sugar-free, a whole bowl of this plant-based ice cream is sure to curb your cravings.
Makes 1 Litre of Eggnog
Makes 20 cookies
Ingredients
Eggnog
- 2 heaping cups of cashews, soaked
- 2 ripe medium-sized bananas
- 1 vanilla bean OR 1 tsp. of vanilla extract
- 1 tsp. freshly squeezed lemon juice
- ½ cup maple syrup
- 1 ¼ tsp. freshly grated nutmeg, to taste
- ½ tsp. ground cinnamon, to taste
- Pinch of sea salt
Cookies
- 2 ½ cups rolled oats
- ½ cup coconut sugar
- 1 tsp. ground cinnamon
- 1 ½ Tbsp. ground ginger
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. sea salt
- ⅓ cup coconut oil
- ⅓ cup brown rice syrup
- 2 Tbsp. water
- 1 tsp. vanilla extract
Directions
Eggnog
- Place cashews in a medium bowl and cover with filtered water. Soak for a minimum of 4 hours or overnight. Drain and rinse well.
- Combine cashews (soaked and drained) and all other ingredients in a high speed blender and blend until completely smooth. Transfer the ice cream mixture into a covered container and place in the freezer for 4 hours or overnight to set.
- Thaw for 10-15 minutes before serving. Enjoy!
NOTE
If you forgot to soak your cashews overnight; place your cashews into a pot, cover with water, and bring to a boil. Remove from heat, cover, and let sit for about 15 minutes. Drain and rinse. They should be softened right up.
Cookies
- Preheat the oven to 350 F (175 C). Prepare two baking sheets with parchment paper.
- In a food processor blend your oats to a rough flour mixture (a few oats can still be visible). Add to a large bowl and mix with coconut sugar, cinnamon, ginger, baking soda, baking powder and salt. Combine.
- In a small saucepan over medium low heat, melt the coconut oil. Once melted, whisk in brown rice syrup*, water and vanilla until the mixture is loose and well combined.
- Pour the wet ingredients into the large bowl of dry ingredients and combine well.
- Scoop dough with spoon. Place dough balls on the sheet, giving ample room between as they will expand a lot!
- Depending on how big you want your ice cream sandwiches to be: 1 Tbsp. balls will be 8-10 cm (3-4”) in diameter, 1 tsp. sized balls will give you 3-4 cm (1-2”) cookies for mini sandwiches.
- Bake for 8-12 minutes depending on their size and let rest for 5-10 minutes before removing from the baking sheet as they will harden once cooled. Don’t be tempted to touch them right out of the oven.
- Store in a tightly sealed container with parchment paper between layers for up to a week.
- *Brown rice syrup is incredibly sticky and the dough can be hard to work with. Pro tip: coat your spoon or measuring cup with coconut oil before dipping it into the syrup and scooping the dough.
To assemble the sandwiches:
Since the cookies are so fragile, it is easier to assemble them while the ice cream is soft, as pressing down on the cookie will cause it to crack.
If ice cream is fully frozen, let thaw to a soft serve consistency before assembling.
Scoop ice cream onto one cookie . Place another cookie on top and gently press to set.
Place sandwiches in the freezer to fully set for 4 hours.
When you’re ready to enjoy, let thaw for 5 minutes before eating.
NOTES: Sandwiches will keep in the freezer for about a month.
The cookies will get a bit tacky and lose their crunch the longer they are stored, as they will absorb the moisture of the ice cream.
Store in a sealed container so they do not absorb the smells of the freezer.
Nutrition facts per Ice Cream Sandwich: Calories 287; protein 5g; fat 13 g, carbs 25 g.
IMPACT Magazine’s December 2020 Edition
Read about our top Canadian Olympic snowboarder who returned from injury and is chasing that elusive Olympic Gold! Learn how not to lose your momentum running through the cold and snow, work out with Canada’s Top Fitness Trainers, avoid back pain with one of the world’s most renowned experts and try out our delicious Holiday-themed recipes.
