The time has come!! The N’Ice Cream book about healthy vegan ice creams by me and Tuulia has come out today in the US. And I’m over the moon excited! The Finnish version of the book got sold out in a week here in Finland and I hope the international audience will love the English version just as much.
Several people have now said to me that the N’Ice Cream book feels like the ultimate summer saver for them, and that makes me sooo happy. Because that is exactly what this book was designed to be. To enable a feel-good summer with healthy, naturally sweetened and gluten-free vegan ice creams, ice pops, sorbets, soft serves, instant ice creams, ice cream cakes & cookies, waffle cones, sauces, jams and all that jazz. And also our very best tips on how to prepare delicious ice cream easily without an ice cream maker.
You can now buy the book from:
If you like to have more n’ice cream inspiration, come and follow our Instagram: @nicecreambook where we share pics & tips and give shout-outs to peoples beautiful nice cream creations. Be sure to tag your n’ice cream photos #nicecreambook and @nicecreambook so that we can see them!
And now, ladies and gents, I'm happy to introduce these treats I have for you: Lovely lovely Vanilla Chocolate N’ice cream Sandwiches that I made inspired by a couple of recipes from the N’Ice Cream book. They just might be the perfect summer snack. And the perfect way to celebrate the launch of our book. Note that you can always just skip the cookies and make the instant ice cream base and enjoy it with this super quick chocolate sauce, if your ice cream cravings won’t wait!
And then there’s still one more thing: A giveaway! I’m giving away one copy of the N’Ice Cream book. Just write a short hello and why you would like this book to the comments below and you’re in! You’ve got time to participate until midnight Sunday the 22nd of May. And the giveaway is this time open to US, Canada & Finland. Good luck, my friends!
VANILLA N'ICE CREAM SANDWICHES
About 4 big or 6 small pieces
Vanilla n’ice cream:
- 3 ripe bananas (frozen)
- 1 can full-fat coconut milk (kept in a fridge overnight)
- ½ tsp vanilla powder
Slice bananas into smaller pieces and put into the blender. Open a coconut milk can and scoop the white thick paste (about 2/3 cup) into the blender with bananas. Add vanilla. Mix until smooth. If your blender is not very powerful prepare the ice cream in two baches. Pour the ice cream mixture in a large freezer-safe tin and freeze for about 15-30 minutes. In the meantime prepare the cookies.
- 1 cup almond flour
- 1 cup oat flour
- 4 tbsp raw cocoa powder
- 3 tbsp flax meal
- ½ tsp baking soda
- ½ tsp vanilla powder
- 8 tbsp water
- 3 tbsp coconut oil, melted
- 4 tbsp maple syrup or coconut syrup
Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be now easily moldable. Add a bit more water or flour if needed. You should be able to make a big ball out of the dough with your hands.
Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into rectangles with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies can be a bit soft when you take them from the oven because they will get crispier as they cool.
- ½ cup coconut oil, melted
- 3 tbsp raw cocoa powder
- 2 tbsp coconut syrup
Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.
Scoop about two spoonfuls of the ice cream and place it on the back side of one cookie. Place another cookie on top of the ice cream and press down gently. Repeat with the remaining cookies. Drip some chocolate frosting on top on the sandwiches and sprinkle some shredded coconut on. Freeze for 30-60 minutes. Enjoy!
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