Lemon-Açaí Ice Cream Sandwiches

Directions

Gluten-free Lemon Sponge

1. Preheat the oven to 350°F/175°C. Cover a 20x20cm baking pan with baking paper.

   

2. Use a coffee grinder to grind the green buckwheat and millet to a flour. Also grind any fatty coconut flakes that are too large.

3. In a separate bowl, sift the salt, baking soda, green buckwheat flour, millet flour, and ground coconut flakes together.

   

4. Put banana, plant milk, lemon juice, lemon zest, and vanilla pod beans into another bowl and blend with an immersion blender.

5. Mix both dry and liquid parts together. Transfer the batter to the lined baking sheet and smooth it out into an even layer.

   

6. Carefully transfer the baking tray to the middle shelf of your oven to bake at 350ºF (180ºC) for about 35 minutes, or until well-risen, soft, and spongy to the touch, and an inserted toothpick comes out clean.

7. Allow the sponge to cool completely on the baking sheet before cutting.

Açaí Ice Cream

1. Combine all the ice cream ingredients in the bowl of a high-speed food blender.

   

2. Blend until thick and smooth. You can add more lemon juice at this point if you want your ice cream to be even more refreshing with a bit more acidity.

   

Ice Cream Sandwiches Assemble!

1. Line an 8-inch (20x20cm) square baking tin with parchment/baking paper.

2. Cut out two large sponge squares to fit the baking tin.

3. Place one of the sponge squares on the bottom of the lined baking tin.

4. Spread the ice cream mixture on top and smooth it out into an even layer.

5. Place the other sponge square on top, pressing down gently so that it sticks to the ice cream mixture.

   

6. Cover the baking tin with plastic wrap and freeze for at least 6-8 hours, and preferably overnight.

7. Once frozen solid, remove the ice cream sandwich slab from the baking tin and trim the edges with a large serrated knife. This will give you neater ice cream sandwiches. Cut the ice cream sandwich slab into individual portions.

8. Serve the ice cream sandwiches straight away or freeze them to enjoy later.

White Chocolate Almond Shell

1. Line a tray or baking sheet that fits into your freezer with baking paper.

2. Place all the ingredients in a dry, microwave-safe bowl. Put the bowl in the microwave and microwave for 30-second intervals. Stir the chocolate with a dry spoon or spatula in between each 30-second interval, until all of the chips are just melted and look glossy. Stop before the chocolate burns. Finish by stirring until all the pieces have melted.

3. Dip the frozen ice cream sandwiches, one at a time, into the melted chocolate mixture. Shake off as much excess chocolate as you can – to get a thin chocolate coating.
(If the magic sauce hardens (cold room temperature), warm it just enough to make it liquid before using.)

   

4. Transfer the chocolate-covered ice cream sandwiches onto the baking sheet. As the ice cream sandwiches are very cold, the chocolate should be set fairly quickly.

   

5. Freeze the chocolate-covered ice cream sandwiches again for at least 30 min before serving.