Vegan Choc Chip Cookie Dough Ice Cream Sandwiches

Ingredients

• 13 cup almond flour(300g)
• 20.75 cup natural peanut or almond butter(190g)
• 30.5 cup maple syrup(160g)
• 40.5 cup chocolate chips(90g)
• 51.5 cup raw cashews(225g)
• 6400 g coconut cream(400g)
• 70.33 cup maple syrup(105g)
• 81 teaspoon vanilla extract(4g)

Instructions

1. 1Stir together all the cookie dough ingredients (almond flour, peanut or almond butter, maple syrup, chocolate chips) in a bowl until well combined.
2. 2Divide the cookie dough in half. Press one half into a lined 20x25cm baking dish to form an even layer. Cover and refrigerate the other half.
3. 3Add the soaked cashews, coconut cream, maple syrup, and vanilla extract (if using) to a blender. Blend until completely smooth, about 2 minutes.
4. 4Pour the ice cream mixture over the cookie dough base in the dish. Cover and freeze until set, about 4 hours or overnight.
5. 5Once solid, add the remaining cookie dough on top and press to form an even layer. Return to the freezer for about 30 minutes.
6. 6Remove from the freezer, slice into sandwiches or squares, and let soften for about 10 minutes before serving.
7. 7Store leftovers in an airtight container in the freezer for up to 2 months.