When you combine the powers of a cookie and ice cream in order to make some sort of sandwich, nothing can wrong. Well, except creating a huge crime scene on your face. It’s hard to cover the evidence. Especially when eating these Salted Caramel Shortbread Ice Cream Sandwiches. Let’s face it:
Spring has sprung, and so has my ice cream churner. This is just the first of MANY ice cream recipes I will be making this Spring and Summer. If you do not have an ice cream maker, I suggest you go out and buy one right now. They are inexpensive and make the job so, so easy… and quick! I always keep my ice cream maker bowl at the bottom of the freezer just in case I get that craving.
This ice cream was made in order to fill my sea salt and caramel void. Who doesn’t like that combo? I usually eat it in the form of a dark chocolate bar, but it’s getting so warm out… so I knew it was time to try and make some ice cream. The cookies are super crunchy and are the perfect pairing with these melt in your mouth flavors. Feel free to thank me later. These are THAT good.
We had so much fun stacking the sandwiches, too. Yums.
Salted Caramel Shortbread Ice Cream Sandwiches
- For the ice cream:
- 1 1/2 cups raw cashews soaked overnight in the refrigerator
- 1 can full fat coconut milk
- 3 tablespoons melted ghee use coconut oil for vegans
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt
- For the cookies:
- 1 1/4 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 cup walnuts toasted and chopped
- 5 tablespoons raw honey
- 1/2 cup palm shortening melted
- 1/2 tablespoon vanilla extract
|Cook Time||10 minutes|
|Prep Time||5 minutes|
If you are going to eat the ice cream straight out of the bowl, you should top it off with some homemade caramel sauce. Yum!
- The night before you are going to make the ice cream, make sure you put your ice cream bowl in the freezer to chill. I recommend having it in there for at least 36 hours if at all possible.
- Drain the soaked cashews and rinse them well.
- Add cashews, coconut milk, ghee, maple syrup, vanilla and sea salt to a high speed blender and blend until everything is well combined-- nice and creamy! Make sure you blend it for at least 30 seconds.
- Place the mixture in the freezer for 1-2 hours before adding it to the ice cream bowl for best results***
- Add mixture to ice cream maker and churn according to the manufacturer’s instructions - this only took my particular ice cream maker 25 minutes, but keep an eye on it.
- Add sea salt if you want it a little bit saltier! Move the ice cream to the freezer, and on to the cookies...!
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl combine the almond flour, sea salt, baking soda and walnuts.
- In a small bowl, mix together the honey, palm shortening and vanilla extract.
- Mix wet ingredients into the dry ones.
- Place the cookie dough in the center of a large piece of parchment paper and mold into a large log approximately 2½ inches in diameter.
- Place the log in freezer for about an hour, until firm. Unwrap the dough and cut it into disks, approximately 1/4" thick.
- Place slices on a parchment lined baking sheet.
- Bake at 350° until lightly golden, 7-10 minutes. They will not turn darker, but they will firm up. Take out after 10 minutes and let them cool.
- Now, scoop the ice cream onto the shortbread cookies and make sandwiches! Get to it!