Summer is my favourite time of the year – not just because I love the sunshine (when it decides to come out!), warmth and lighter, longer days but also because I just adore food and meals focused around this season. Of course, ice cream is one of the favourites but it’s not exactly the healthiest way to cool down, is it?! As much as I love whizzing up frozen banana chunks to create ‘nice cream’ (honestly, the texture is very similar to an indulgent thick ice cream), I enjoy seeking out other alternatives.
If you’ve not come across the brand yet yet, let me introduce you to Jollyum, a company based near to where I grew up and where my parents still live in North Yorkshire. These guys – lovely, friendly and passionate people – create incredibly delicious dairy-free organic ice cream made from soya and no refined sugar. Available in Double Chocolate, Strawberry, Maple & Pecan, Passionfruit & Chocolate, these rich, indulgent tubs of luxury taste just as you’d expect ice cream to be – without the rubbish.
Last year I made these Raspberry & Chocolate Cheesecake Bars – this time round, I’ve gone for a no-bake cookie sandwich filled with the Double Chocolate variety, half smothered in melted chocolate and sprinkled with cacao nibs for extra crunch. Gluten-free, dairy-free, vegan and with no refined sugar, these are set to be a staple summer treat!
Makes: 3-4 cookie sandwiches
For the cookies –
- 75g oat flour
- 75g brown rice flour (I used Indigo Herbs)
- 3 tablespoons tahini or almond/cashew butter (I used Meridian)
- 4 tablespoons maple syrup
- 100ml almond milk
- 1 teaspoon vanilla extract
For the filling –
- ½ 500ml tub Jollyum Double Chocolate soya ice cream
For the chocolate coating –
- 1 tablespoon coconut oil (I used Lucy Bee)
- 50g dark chocolate (can be vegan/dairy-free – I used The Raw Chocolate Company)
- Cacao nibs, to sprinkle on top (I used Bioglan)
- First make the cookies: Mix together the flours in a bowl then stir in the tahini/nut butter, maple syrup, almond milk and vanilla to form a soft dough.
- Divide into 6 or 8 pieces and roll each out to a similar thickness. Use a cookie cutter to stamp out circles – place on a small tray lined with baking paper.
- This is where it’s handy if you have 3-4 of the same size cookie cutter (even better if it’s tall so you can help to form perfectly shaped cookie sandwiches!) – place one disc at the bottom of each. Remove to Jollyum from the freezer 10 minutes before to allow to soften a little, then spread a generous layer on top of the bottom disc.
- Now place the other disc on top and push down firmly to cover and sandwich the ice cream. If you don’t have multiple cutters just try your best to shape them without the ice cream pouring out. Place in the freezer for at least 2 hours.
- For the final part, gently melt the coconut oil and chocolate then bring the cookies out from the freezer. Use a knife to carefully remove from the cookie cutters and place on a wire rack with greaseproof paper underneath. Now spoon over the melted chocolate over half of each cookie sandwich, making sure to smooth down the side too. Quickly sprinkle with cacao nibs before the chocolate sets.
- Place the cookie sandwiches back on the lined tray and return to the freezer for at least an hour.
When you’re ready to serve – simply remove from the freezer and enjoy!