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Peanut Butter Ice-Cream Sandwich Biscuits

It’s crunch time! In true Great British Bake Off biscuit week-style, we’re digging straight in to a fresh batch of Peanut Butter Ice-Cream Sandwich Biscuits. These not-so-naughty delights are fresh from the oven of former GBBO contestant, Ugne(@ugne_bakes), and feature our very own low GI coconut sugar – so naturally we’re in biscuit-heaven! With a delectable chocolate and blackberry ice-cream centre and an impressive biscuit sandwich, we think even Mary Queen of cakes herself would struggle to keep her hands out the biscuit jar. And while these tasty treats look tantalisingly sinful, they are both gluten and dairy free! It’s clear to see why our lovely coco-friend, Ugne managed to pave her way into the ultimate baking hall (tent!) of fame.
What you’ll need:

For the ice cream:
- 1 can coconut milk, chilledAdd to cart
- 30g cacao
- 60g agave (or organic coconut!) syrupAdd to cart
- Yolk of 1 egg
- 150g blackberries
- A dash of coconut syrup (to sweeten up those berries!)Add to cart

For the peanut butter cookies:
- 230g smooth peanut butter
- 145g organic coconut sugarAdd to cart
- Sea salt, a pinch
- 1 large egg
- 10g organic coconut flourAdd to cart

Let’s get started!

1. Let’s start with the ice cream! Grab a medium sized pan, and heat the the coconut cream from the top of your coconut milk, along with the cacao, coconut syrup and egg yolk.
2. Next, blitz your concoction with a hand whisk until it starts bubbling then remove the pan from the heat. Pour into a heat-proof tupperware box, pop the lid on (if such a thing exists in your house) then leave to cool completely before popping in the freezer to set.
3. Time for the berry jam! Pop all your blackberries in a small pan then gradually bring them to the boil. If your berries are very sour, now would be the time to add a little agave (or coconut!) syrup. Simmer for 3/4 minutes until you get that unmistakable fruity jam consistency then allow to cool completely.
4. Next, drop dollops of your jam into the ice cream and swirl to create that delectable marbled effect. Pop your ice cream back into the freezer to set for approximately 4-5 hours.
5. It’s biscuit time! Combine all peanut butter cookie ingredients in a large bowl then shape the dough into biscuits, pressing down with a fork to flatten.
6. Bake for approximately 12 minutes (until golden brown) at 180°c on a lined baking tray.
7. Finally sandwich together with your ice-cream and let the mind-blowing cookie experience ensue!



See other mouth-watering recipes here!

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