Author Notes: Tell us about your recipe. —Alannah | Kale Mary
Makes: 3
Ingredients
For the cookies
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1 1/2
cups amond meal
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2
tablespoons coconut oil
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2
tablespoons maply syrup
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1
teaspoon vanilla extract
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1/4
teaspoon baking powder
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Pinch of salt
For the sorbet
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2
cups frozen raspberries
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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.
- Add cookie on either side of the sorbet slices and enjoy.
Photo by Alannah | Kale Mary