INGREDIENTS
Ice cream:
120 g vegan cream cheese
75 ml maple syrup
330 ml coconut milk
30 g vanilla protein powder
Cookies:
80 g oat flour
25 g vanilla protein powder
70 ml maple syrup
60 g nut butter
2 tsp baking powder
a couple of chocolate drops
PREPARATION
1. Puree the ice cream ingredients, pour into the ice cream maker container and freeze for 24 hours.
2. Combine all the cookie ingredients and form four cookies. Bake for 10-12 minutes at 170°C (top/bottom heat).
3. The next day, make the ice cream in the ice cream maker until creamy.
4. Place 1-2 scoops of ice cream on a cookie and cover with a second cookie.
Ice cream:
120 g vegan cream cheese
75 ml maple syrup
330 ml coconut milk
30 g vanilla protein powder
Cookies:
80 g oat flour
25 g vanilla protein powder
70 ml maple syrup
60 g nut butter
2 tsp baking powder
a couple of chocolate drops
PREPARATION
1. Puree the ice cream ingredients, pour into the ice cream maker container and freeze for 24 hours.
2. Combine all the cookie ingredients and form four cookies. Bake for 10-12 minutes at 170°C (top/bottom heat).
3. The next day, make the ice cream in the ice cream maker until creamy.
4. Place 1-2 scoops of ice cream on a cookie and cover with a second cookie.
