Ingredients
- For the cookies
-
1 1/2 cups
amond meal
-
2 tablespoons
coconut oil
-
2 tablespoons
maply syrup
-
1 teaspoon
vanilla extract
-
1/4 teaspoon
baking powder
-
Pinch of salt
- For the sorbet
-
2 cups
frozen raspberries
-
3/4 cup
rice milk (stored in the freezer for 4 hours)
Directions
- For the cookies
-
Preheat oven to 160 degrees C, and combine all ingredients in a bowl.
-
Roll out the cookie dough onto a lined baking tray and use a cookie cutter to evenly cut out the cookie shapes. (A cookie cutter helps keep each cookie uniform… an important tool for ice cream sandwiches!)
-
Cook in the oven for 10 minutes. When the cookies come out of the oven, they will be soft to touch so it’s best to leave them for 5-10 minutes before transferring to a cooling rack.
- For the sorbet
-
Add ingredients into a bowl and use a hand blender to combine the raspberries with the semi-frozen rice milk.
-
Evenly spread into a shallow baking dish and place in the freezer for approx. 2 hours, to freeze into shape.
-
Once set, use the same cookie cutter you used for the cookies to cut out rounds of the sorbet.
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Add cookie on either side of the sorbet slices and enjoy.
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