Velvety, soft and creamy ice cream sandwiched between crunchy biscuits for a perfect sweet treat - what could be better? These stracciatella ice cream biscuits are nothing short of delicious.

Stracciatella Ice Cream Biscuit [Vegan]

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Serves

4

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Ingredients

Biscuits:

  • 2/3 cup rice flour
  • 1/2 cup hazelnut flour
  • 1/4 cup Cold extracted sunflower oil
  • 1 1/2 tablespoons Cocoa butter
  • 1/4 cup brown sugar
  • 1 teaspoon Vegan natural yeast
  • 1 teaspoon Cocoa powder
  • A pinch of salt

Ice cream:

  • 2/3 cup Cashews
  • 1 1/4 cup plant-based milk
  • 4 teaspoons Vanilla extract
  • 4/5 tablespoons rice malt syrup
  • 1 teaspoon coconut oil
  • About 1 1/2 ounces
  • A pinch of salt
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Preparation

  1. Melt the cocoa butter in a bain-marie and bring it to room temperature. Knead all the biscuit ingredients like a pastry. The dough will be very crumbly. Place a cookie cutter of about 3 inches diameter on a baking sheet lined with parchment paper.
  2. Place about two tablespoons of dough into the cookie cutter, press it well with your fingertips, flatten it to a thickness of about 1/8 inch and make it uniform. Remove the cookie cutter and repeat with all the dough. Then place the cookies in the fridge for a few hours (or overnight). Bake in oven at 350°F for about 22 minutes. Remove them and let them cool completely without touching them (they are very fragile while cooling).
  3. For the ice cream: soak the cashews for 4 hours. Then drain and dry them. Warm the soy milk and melt the malt, add the vanilla, the pinch of salt and the coconut oil. Put the cashews in a mixer and blend them intermittently until they are reduced to a perfectly smooth cream with a few tablespoons of milk.
  4. When the mixture is perfectly smooth, add it to the rest of the liquid, mix well and put in the freezer for a few hours stirring occasionally to keep it creamy (if the ice cream should harden, put it in a mixer and work it intermittently making it creamy again).
  5. Add the chopped chocolate to the ice cream, spread it abundantly on the biscuit, top with the second biscuit and serve immediately.
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