This ice cream melted like a bitch in the midst of my humid, stuffy kitchen so by the time it was sandwiched between two cookies, the whole thing resembled a car crash. So if you’re wondering why the cover photo of an ice cream sandwich is just the ice cream, that’s why! But you’ll be able to witness that dog of a photo further down!
I recently returned from what the whole world classes as paradise (and rightly so), the infamous island that is Bali. Nestled neatly within the deep grasp of the Indian ocean, this section of Indonesia is a real hub of flavoursome, collaborative cuisines originating from various parts of Asia all conveniently in one location.
As I recover from the post-holiday blues, I have the fond company of Bali’s flavours by my side- a suitcase full of spices- to help me phase me back into reality, slowly but surely. My fond memories (from merely a fortnight ago), take me back to consuming cocktails and satay on the beach to brunching and lunching on coconut puddings and lemon grass-infused curries.
Ice cream cookie sandwiches are so quintessentially American, and as a Brit, I rarely have the opportunity to tuck into one (not sure why they’re not commonly sold actually), but with an ice cream cookie sandwich deficit in my life, it’s about time I took action, and Bali was what it took. I’ve meddled with the classic ice cream sandwich to give it that kick, that oomph, that va va voom, that spice it was so yearning for so say hello to lemongrass, coconut, cardamom, nutmeg and cloves and goodbye to vanilla and chocolate chip, because there’s a new kickass version in town.
Ingredients for ice cream:
- 400ml Coconut cream
- 3tbsp Maple syrup
Ingredients for cookies:
- 150ml coconut oil
- 1tsp lemongrass powder
- 200g plain flour
- 150g caster sugar
Ingredients for ganache:
- 2tbsp peanut butter
- 200g dairy-free chocolate
- 50ml coconut milk
- 2tbsp sugar
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- For the ice cream, blend coconut cream and maple syrup in a food processor and then freeze for at least 6 hours, mixing every hour to prevent ice crystal formation.
- For the cookies, combine all ingredients to create a dough.
- Shape into rounds and bake at 180C for 10 minutes or until golden on the edges.
- For the ganache, place all ingredients (except chocolate) in a saucepan and heat until just before reaching boiling point.
- Remove from the heat and fold in the chocolate. Continue to mix until the chocolate melts fully and leave to cool.
- Put everything together to make the ultimate ice cream sandwich.
Best enjoyed with a cocktail on the beach, but if you don’t have that (which sucks), then enjoy from the comfort of wherever you are because that’s how you’ll feel from the moment you take your first bite- comforted.