Ice cream cookies

Ingredients

Cookies (dry)

• 1 ½ cups hazelnuts (roasted at 180 °C for 10-12 min)
• ½ cup oats (or oat flour)
• 3 Tbsp cacao
• Pinch of sea salt
• 1 tsp vanilla
• 1 ½ tsp cinnamon

Cookies (wet)

• 3 Tbsp coconut oil
• 15 soft dates (soaked in water for 15 min and pitted; save the soaking water)

Ice cream filling

• 1 small carton of coconut cream
• 1 cup cherries (or strawberries, raspberries)
• 1 tsp vanilla
• 1 tsp cardamom
• 1 ripe banana

Steps

Cookies

1. Grind the hazelnuts and oats in a food processor into a flour (a few hazelnut bits are fine).
2. Mix with the rest of the dry ingredients (salt, cacao, vanilla and cinnamon).
3. Separately, mash the pitted dates into a paste and add the coconut oil.
4. Mix the date paste into the dry ingredients until well combined. If it needs more liquid, add a little date water so the dough holds together in a ball.
5. Divide the dough into 2 portions and flatten each into a square at least 2 cm thick (press between two sheets of parchment with a baking tray).
6. Freeze both cookie slabs for at least 1 hour.

Ice cream filling

1. Blend everything and freeze for 45 min, then stir (it will just be starting to freeze). Freeze another 45 min and stir again for an ice-cream-like texture.
2. Use a container the same size as the cookies to make assembly easier.

Assemble the sandwich

1. Take the cookies and filling out of the freezer about 10 min ahead.
2. Place one cookie base, the slab of filling, then another cookie on top.
3. Cut into squares and return to the freezer.
4. Take out at least 20 min before eating so it's not too hard.