My friends at Judes Ice Cream have worked very hard to produce a dairy free ice cream - amazingly they have managed to use raw cocoa butter from cold-pressed cacao beans rather than cream. They've combined it with raw cocoa nibs and sugar for a seriously intense and chocolatey ice cream. You'd never know it wasn't your average dairy flurry. A first for the ice cream industry, I think.
Last week I was tasked with taking pics of the ice cream sandwiched in-between homemade, dairy free biscuits. This is the result.
ALMOND ICE CREAM BISCUITS
Prep Time – 12 minutes
Cook Time – 12-15 minutes
500g Ground Almonds
250g Caster Sugar
½ tsp salt
A few drops vanilla essence
75g flaked almonds
12 small scoops of Judes Dairy Free Ice Cream
1/ Preheat the oven to 180C, fan 160, gas 4.
2/ In a large bowl mix the ground almonds, egg white, caster, salt and vanilla essence until you have a thick, sticky paste.
3/ Shape small spoonfuls of the almond mixture into balls, roughly the size of a walnut, and place on baking sheet. Flatten slightly before pressing in a scattering of flaked almonds
4/ Bake for 12-15 minutes, until pale and golden. Cool on tray before sandwiching with small scoops of ice cream. Eat immeadiately or freeze until required, remembering to remove from the freezer 10 minutes before eating.