Ingredients
- FOR ICE CREAM ———————————
- 1 cup full-fat coconut milk
- 8 ounces drained firm silken tofu
- ¾ cup agave nectar
- 1 heaping cup frozen raspberries, thawed
- 1 tablespoon rose water
- 1 teaspoon pure vanilla extract
- FOR COOKIES ———————————
- ¾ cup tahini
- 1⁄3 cup agave nectar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons sesame seeds
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- Unsweetened plain non dairy milk, as needed
Instructions
- To make the ice cream: Freeze the tub of your ice cream maker for at least 24 hours. Place all the ingredients in a blender and blend until perfectly smooth. Transfer to the frozen tub. Following the manufacturer’s instructions, prepare the ice cream until it is firm. Place in the freezer until ready to use, to firm up even more.
- To make the cookies : Preheat the oven to 325°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, combine the tahini, agave nectar, sugar, and vanilla. Combine the flour, sesame seeds, baking powder, and salt in another bowl. Add on top of the wet ingredients, and stir until combined. The texture of the dough will vary depending on the thickness of the tahini, so if it is too dry, add just enough nondairy milk for the dough to be manageable and not crumbly. Scoop out 2 tablespoons dough per cookie and flatten slightly. Repeat to make 12 cookies. The cookies won’t spread too much, but there won’t be enough room for all of them on a single sheet. Place 6 cookies per sheet. Bake for 12 to 14 minutes, or until golden brown. Let cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely. Place the cookies in the freezer for 1 hour before sandwiching with the ice cream.
- To assemble the sandwiches : Let the ice cream sit at room temperature for about 15 minutes to soften. Place about 2 tablespoons ice cream between 2 cookies and squeeze lightly to spread the ice cream to the edges. Wrap tightly in plastic and place the sandwiches on a plate. Place in the freezer for 30 minutes so the ice cream can firm up again before enjoying.